Toastmaster User User guide

Contents

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

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

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

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

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

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

Meet Your Toastmaster Bread Box™
BREAD & BUTTER MAKER

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

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

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

Before you start, using the Toastmaster Bread Box™, carefully read the information and guide­lines, so that your first attempt is a successful one.

2

ALTITUDE CHART

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

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

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

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

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

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

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

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

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

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

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

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

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

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

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

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

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

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

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

bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

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

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

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

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

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

3

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

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

rising.

3. Salt is increased to avoid overproofing.

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

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

More Information :

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

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

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

4

BEFORE YOU BAKE

REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS

CHECK THE PARTS

Get familiar with machine.

• Read the use and care guide carefully.

• Examine the removable parts . . . the bread pan
and kneading blade.

• Return these parts to the machine to get the
feel of how they fit securely into position.

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

Here’s how it works :

• Remove bread pan from machine, making sure
kneading blade is in position. Add ingredients to
bread pan as directed in recipe.

• Return bread pan to the machine, pressing until
it clicks in place.

• Close outer lid.

• Plug in machine. The display panel will show
0:00.

• Press the SELECT pad to find the desired
BAKE or DOUGH setting. The setting selected
will appear in the display window.

• Press STA RT. The machine will begin the
selected setting. WHOLE WHEAT s e t t i n g s
begin with a preheat period. All other settings
begin with a “knead” period.

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

• Press top for more than two seconds.

• Unplug machine.

• If machine is not turned off, the keep warm
f u n c t i o n will automatically turn on after the bake
cycle. It will remain on for up to 60 minutes.

• When removing bread, invert the bread pan
using hot pads or mitts. Shake loaf from pan.
For dough, simply remove by hand and proceed
as recipe instructs.

• Cool bread on wire rack.

• After bread is cool, remove kneading blade if it
is embedded in bread. See use and care guide.

TAKE HEED

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

CHOOSE A SETTING

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

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

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

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

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

DELAYED FINISH

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

CLEANING YOUR BREAD BOX™

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

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

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

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

5

THE BREAD-BAKE RECIPES

The recipes below are recommended for your “first try” loaves. Simply follow the instructions
in the use and care guide. Remember to add ingredients in the correct amounts and in the
order listed.
recipe. The same recipe can use different settings for different size loaves.

Always check the bottom of the recipe to see which setting is used for that size

1. Add ingredients to bread
pan in order listed.

4. Remove bread pan from
the Bread Box™.

2. Place bread pan in the
Bread Box™.

WHITE BREAD

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

w a t e r

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

1

⁄2 cup plus 1 cup plus 1 cup plus

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

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

5. Invert bread pan ; shake to
remove loaf.

CORNBREAD

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

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

Tip: Wrinkled top is typical of this loaf.

3

⁄4 c u p 1 cup

plus 1 T B L

1

⁄4 c u p

1

⁄3 c u p

6

FRENCH BREAD

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

w a t e r

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

3

⁄4 cup plus 1 cup plus 1 cup plus

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

3

⁄4 t s p 1 tsp 11⁄4 t s p

DILL BREAD

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

3

⁄4 c u p plus 1 T B L 11⁄2 c u p s

RAISIN NUT TRAIL MIX BREAD

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

w a t e r

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

* add at the beeps

3

⁄4 cup plus 1 cup plus 11⁄4 c u p s

1 T B L 1 T B L

1

⁄4 c u p

2

⁄3 c u p

3

⁄4 c u p

DRIED FRUIT BREAD

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

w a t e r

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

3

⁄4 c u p 1 cup

plus 2 T B L

1

⁄2 c u p

1

⁄2 t s p 1 tsp

3

⁄4 c u p

HOLIDAY BREAD

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

* add at the beeps

1

⁄3 c u p

1

⁄3 c u p

3

⁄4 t s p 1 tsp

1

⁄3 c u p

1

⁄4 c u p

3

⁄4 c u p

1

⁄4 c u p

1

⁄2 c u p

1

⁄2 c u p

ITALIAN HERB BREAD

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

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

7

⁄8 c u p 1 cup plus 11⁄2 c u p s

2 T B L

* add at the beeps

7

CHEESE ONION BREAD

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

w a t e r

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

Ti p :
Wrinkled top if typical of this bread

3

⁄4 c u p

3

⁄4 c u p 11⁄2 c u p s

plus 3 T B L

1

⁄2 t s p 1 tsp 11⁄2 t s p

3

⁄4 c u p 1 cup

1

⁄4 c u p

EGG BREAD

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

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

1

⁄2 cup 1 cup plus 11⁄2 cups

3 TBL

1

⁄4 cup

JALAPENO BREAD

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

Tip:
May be textured on top.

1

⁄2 cup

1

⁄2 cup

1

⁄2 t s p 1 tsp

1

⁄3 c u p

2

⁄3 cup

3

⁄4 cup

1

⁄2 c u p

BLOODY MARY BREAD

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

1

⁄4 cup

1

⁄2 tsp

1

⁄4 cup

3

⁄4 cup 1 cup

3

⁄4 tsp 1 tsp

1

⁄4 cup

BEER BREAD

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

*Beer should be flat and at room temperature

1

⁄4 cup

2

⁄3 cup 1 cup 11⁄3 cups

1

⁄3 cup

1

⁄2 cup

1

⁄4 cup

8

POTATO BREAD

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

oil 2 TBL 2 TBL 3 TBL

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

instant
mashed
potato flakes

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

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

3

⁄4 cup 1 cup 11⁄2 cups

plus 3 TBL plus 1 T B L

plus 2 tsp

1

⁄4 cup

1

⁄4 cup

1

⁄8 tsp

1

⁄3 cup

1

⁄4 tsp

1

⁄2 cup

plus 2 TBL

WHITE AND WHEAT BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

water

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

3

⁄4 cup 1 cup 11⁄3 cups

plus 2 TBL

1

⁄4 cup

1

⁄4 cup

1

⁄3 cup

1

⁄2 cup

RAPID WHOLE WHEAT BREAD

Ingredients 1 Pound 2 Pounds
water

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

3

⁄4 cup 1 cup

plus 3 TBL plus 6 TBL

1

⁄4 cup 6 TBL

MILK BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
milk

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

* yeast amounts are correct

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

3

⁄4 cup

3

⁄4 cup 11⁄4 cups

plus 3 TBL plus 2 TBL

DAIRY WHOLE WHEAT BREAD

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

*salt amounts are correct

1

⁄2 cup

3

⁄4 cup

1

⁄4 cup

1

⁄4 cup

1

⁄4 cup

1

⁄3 cup

9

SUNFLOWER AND SESAME

SEED BREAD

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

2 TBL
oil 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp
honey 1 TBL 2 TBL
salt 1 tsp 11⁄2 tsp
sugar 2 tsp 1 TBL
sesame seeds 2 TBL 3 TBL
cumin seeds
sunflower seeds 11⁄2 TBL 2 TBL
bread flour 21⁄2 cups 23⁄4 cups
whole wheat
flour
active dry 11⁄2 tsp 21⁄2 tsp
yeast
Use Setting 6 6

1

⁄4 tsp

1

⁄2 cup 1 cup

1

⁄4 tsp

CINNAMON RAISIN BREAD

Ingredients 1 Pound 11⁄2 Pounds

water

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

*add at the beeps

7

⁄8 cup 1 cup plus

2 TBL

1

⁄2 tsp

1

⁄3 cup

1

⁄3 cup

3

⁄4 tsp

1

⁄2 cup

1

⁄2 cup

WHOLE WHEAT BREAD

Ingredients 1 Pound 2 Pounds

water

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

3

⁄4 cup 1 cup

plus 3 TBL plus 6 TBL

1

⁄4 cup 6 TBL

CULTURED

BUTTERMILK BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
cultured
buttermilk plus 2 TBL
oil 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp 1 tsp
salt 1 tsp 11⁄2 tsp 2 tsp
honey 2 TBL 3 TBL
baking soda1⁄4 tsp
bread flour 21⁄2 cups 31⁄4 cups 41⁄4 cups
active dry 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
yeast
Use Setting 1 1 1

3

⁄4 cup 1 cup 11⁄2 cups

1

⁄4 cup

1

1

⁄4 tsp

⁄4 cup

1

⁄2 tsp

WHOLE WHEAT CINNAMON

RAISIN WALNUT BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

egg(s) whites 1 2 2
plus enough

water to equal

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

whole wheat 2 cups 3 cups 4 cups

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

*add at the beeps

3

⁄4 cup 1 cup 11⁄4 cups

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

1

⁄3 cup

3

⁄4 cup

1

⁄2 cup

10

ONION RYE BREAD

(Whole Grain Rye)

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

egg(s) plus 1 1 2
enough water
to equal

oil 1 TBL 11⁄2 TBL 2 TBL
lemon juice 1 tsp 1 tsp 1 tsp
honey 2 TBL 3 TBL
dry milk 1 TBL 2 TBL 3 TBL
salt 1 tsp 11⁄2 tsp 2 tsp
bread flour 1 cup 11⁄2 cups 21⁄4 cups

whole wheat

flour
rye flour
caraway 1 TBL 2 TBL 3 TBL
seeds

dried minced 2 TBL 3 TBL

onion
active dry 11⁄2 tsp 2 tsp 1 TBL
yeast
Use Setting 8 8 8

Tip:
Loaves will be short and dense.

7

⁄8 cup 1 cup plus 11⁄3 cups

2 TBL

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

3

⁄4 cup 1 cup

2

⁄3 cup 1 cup

1

⁄4 cup

PUMPERNICKEL BREAD

(Whole Grain Rye)

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

egg(s) plus 1 1 2
enough water
to equal

oil 1 TBL 11⁄2 TBL 2 TBL
lemon juice 1 tsp 1 tsp 1 tsp
honey 2 TBL 3 TBL
dry milk 1 TBL 2 TBL 3 TBL
salt 1 tsp 11⁄2 tsp 2 tsp
bread flour 1 cup 11⁄2 cups 2 cups

whole wheat

flour
rye flour
caraway 1 TBL 2 TBL 3 TBL
seeds
cocoa 2 TBL 3 TBL
powder

i n s t a n t 1 tsp 1

coffee
granules
active dry 11⁄2 tsp 2 tsp 1 TBL
yeast
Use Setting 8 8 8

Tip:
Loaves will be short and dense.

7

⁄8 cup 1 cup 1 cup

plus 2 TBL plus 6 TBL

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

3

⁄4 cup 1 cup

2

⁄3 cup 1 cup

1

⁄4 cup

1

⁄2 tsp 1 TBL

CARAWAY RYE BREAD

(Whole Grain Rye)

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

egg(s) plus 1 1 2
enough water
to equal

oil 1 TBL 11⁄2 TBL 2 TBL
lemon juice 1 tsp 1 tsp 1 tsp
honey 2 TBL 3 TBL
dry milk 1 TBL 2 TBL 3 TBL
salt 1 tsp 11⁄2 tsp 2 tsp
bread flour 1 cup 11⁄2 cups 21⁄4 cups

whole wheat

flour
rye flour
caraway 1 TBL 2 TBL 3 TBL
seeds
active dry 11⁄2 tsp 2 tsp 1 TBL
yeast
Use Setting 8 8 8

Tip:
Loaves will be short and dense.

7

⁄8 cup 1 cup 11⁄3 cups

plus 2 TBL

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

3

⁄4 cup 1 cup

2

⁄3 cup 1 cup

MAPLE BREAD

Ingredients 1 Pound 11⁄2 Pounds

water

lemon juice 1 tsp 1 tsp
oil 21⁄2 TBL 4 TBL
maple syrup
maple flavoring1⁄4 tsp
salt 1 tsp 2 tsp
bread flour 2 cups 3 cups

oatmeal, regular

or instant
walnuts
active dry 11⁄2 tsp 21⁄2 tsp
yeast
Use Setting 2 2

* vanilla flavoring may be substituted

3

⁄4 cup 1 cup plus

2 TBL

1

⁄4 cup

1

⁄2 cup 1 cup

1

⁄2 cup

1

⁄3 cup

1

⁄2 tsp

3

⁄4 cup

11

BANANA BREAD

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

mashed banana’s

oil 1 TBL 1 TBL
lemon juice 1 tsp 1 tsp
dry milk
salt 1 tsp 11⁄2 tsp
sugar 3 TBL 3 TBL
ginger
instant coffee 11⁄2 tsp 21⁄4 tsp
granules
bread flour 22⁄3 cups 4 cups

active dry yeast 1

Use Setting 1 2

1

⁄2 cup 1 cup

plus 2 TBL

1

⁄3 cup

1

⁄4 cup 6 TBL

1

⁄4 tsp

1

⁄2 tsp 1 TBL

1

⁄2 cup

1

⁄2 tsp

CHUNKY NUT BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

water

oil 2 TBL 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp 1 tsp
salt 1 tsp 11⁄2 tsp 2 tsp
honey 1 TBL 2 TBL 3 TBL
bread flour 2 cups 31⁄4 cups 4 cups

active dry 11⁄4 tsp 11⁄4 tsp 11⁄2 tsp
yeast
roasted*
sunflower
or pumpkin
seeds
Use Setting 8 8 8

* add at the beeps

Tip:
May be textured on top.

7

⁄8 cup 1 cup 1 cup

plus 1 TBL plus 5 TBL

plus 6 TBL

1

⁄3 cup

2

⁄3 cup 1 cup

HONEY GRANOLA BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
water

oil 2 TBL 4 TBL 5 TBL
lemon juice 1 tsp 1 tsp 1 tsp
honey 2 TBL 2 TBL 3 TBL
dry milk 2 TBL 2 TBL 3 TBL
salt
bread flour 21⁄4 cups 3 cups 41⁄4 cups
granola
cereal
active dry 11⁄2 tsp 13⁄4 tsp 2 tsp
yeast
Use Setting 1 2 2

3

⁄4 cup 1 cup 1 cup

plus 2 TBL plus 6 TBL

1

⁄2 tsp 1 tsp 2 tsp

2

⁄3 cup

3

⁄4 cup 1 cup

BANANA GRANOLA BREAD

Ingredients 1 Pound 2 Pounds
water
oil 2 TBL 5 TBL
lemon juice 1 tsp 1 tsp
banana
flavoring*
salt
honey 2 TBL 3 TBL
dry milk 2 TBL 3 TBL
bread flour 21⁄4 cups 41⁄4 cups
dried banana
chips
granola cereal2⁄3 cup 1 cup
active dry 11⁄2 tsp 2 tsp
yeast
Use Setting 8 8

*vanilla flavoring may be substituted if you do not
have banana flavoring

3

⁄4 cup 11⁄2 cups

1

⁄2 tsp 1 tsp

1

⁄2 tsp 2 tsp

1

⁄3 cup

1

⁄2 cup

SPICED PUMPKIN BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

egg plus 1 1 1
enough
water to
equal

oil 2 TBL 3 TBL 2 TBL
lemon juice 1 tsp 1 tsp 1 tsp
canned
pumpkin
salt 1 tsp 11⁄2 tsp 2 tsp

brown sugar, 2 TBL 3 TBL
firmly packed

cloves
nutmeg
ginger
cinnamon 11⁄2 tsp 2 tsp 1 TBL
bread flour 2 cups 3 cups 4 cups

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

*this is correct amount for oil

1

⁄4 cup

2

⁄3 cup 1 cup 11⁄3 cups

1

⁄4 tsp

1

⁄2 tsp

1

⁄2 tsp

1

⁄4 cup

1

⁄4 tsp

3

⁄4 tsp 1 tsp

3

⁄4 tsp 1 tsp

1

⁄4 cup

1

⁄4 cup

1

⁄2 tsp

plus 1 TBL

12

SOY CHEDDAR CHEESE BREAD

Ingredients 11⁄2 Pounds
water 1 cup plus 2 TBL
oil 2 TBL
lemon juice 1 tsp
salt 1 tsp
sugar 2 TBL
dry milk
onion salt 1 tsp
dry mustard 1 tsp
bread flour 21⁄2 cups
soy flour
active dry yeast 11⁄2 tsp
shredded cheddar 11⁄2 cups
cheese
Use Setting 8

1

⁄4 cup

1

⁄2 cup

SOY ALMOND FRUIT BREAD

Ingredients 11⁄2 Pounds
water 1 cup plus 2 TBL
oil 3 TBL
lemon juice 1 tsp
almond extract
salt 11⁄2 tsp
sugar 21⁄2 TBL
dry milk 11⁄2 TBL
bread flour 21⁄2 cups
soy flour

diced, mixed dried fruit*

slivered almonds* 2 TBL
active dry yeast 21⁄2 tsp
Use Setting 8

*add at the beeps

1

⁄2 tsp

1

⁄2 cup

1

⁄2 cup

SOY HERB BREAD

Ingredients 11⁄2 Pounds
water 1 cup plus 2 TBL
oil 2 TBL
lemon juice 1 tsp
salt 11⁄2 tsp
sugar 3 TBL
dry milk 1 TBL
dill weed 1 tsp
garlic salt
dry mustard
basil
oregano
bread flour 23⁄4 cups
soy flour
active dry yeast 11⁄2 tsp
Use Setting 1

1

⁄2 tsp

1

⁄2 tsp

1

⁄4 tsp

1

⁄4 tsp

1

⁄2 cup

SOY CINNAMON RAISIN BREAD

Ingredients 11⁄2 Pounds
water 1 cup plus 2 TBL
oil 2 TBL
lemon juice 1 tsp
salt 1 tsp
sugar 2 TBL
dry milk
cinnamon 1 tsp
bread flour 21⁄2 cups
soy flour
active dry yeast 11⁄2 tsp
raisins*
Use Setting 8

*add at the beeps

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

13

Real Dough ... the easy way

The DOUGH setting allows you to make a variety of doughs. The machine does the mixing
and kneading: you do the shaping and baking.

Be sure to allow time for the dough to “rest” and “rise,” as indicated. And remember the key
guide words, “light” and “little” . . . use a light touch when rolling and shaping the dough and
handle the dough as little as possible.

TIPS FOR MAKING DOUGH

• Remove DOUGH as soon as the cycle is complete and continue with instructions.

• Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting
board or countertop

• Let the dough double in size when directed to in a recipe. If it does not double in size, the
resulting product may not be tender.
dough is touched.

• An empty oven with warm water placed in a bowl at the bottom makes a great place for
proofing dough. Remember to remove dough before preheating the oven.

• If the dough you are rolling “shrinks back,” let it rest covered for a few minutes and roll
again.

• The Delayed finish feature should NOT be used with dough recipes that contain eggs, milk
or other foods that could spoil if left at room temperature.

• For best results, remove dough promptly when the setting is complete. Follow directions for
shaping and baking. If you allow the dough to remain in the unit after the cycle is complete,
it may overrise and damage the machine.

Dough is ready when an indentation remains when the

14

CHALLAH BRAID

Ingredients Regular Large Ex. Large
egg(s) plus 1 1 2
enough
water to
equal 1 TBL
lemon juice 1 tsp 1 tsp 1 tsp
bread flour 2 cups 31⁄4 cups 41⁄2 cups
salt 1 tsp 11⁄2 tsp 2 tsp
sugar 11⁄2 TBL 2 TBL 2 TBL
oil 2 TBL 3 TBL
active dry 1 tsp 11⁄2 tsp 2 tsp
yeast

Wash:

egg yolk(s) 1 1 2
beaten
water 1 TBL 1 TBL 2 TBL

Topping:

poppy 1 tsp 1 TBL 11⁄2 TBL
seeds

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on a lightly floured surface and punch
down. Divide into thirds, making 3, 10-inch (13­i n c h ) 16-inch) ropes with tapered ends. Pinch
ropes together at one end, braid together, pinch­ing together at other end and secure braid.
Transfer to greased baking sheet; let rise until
doubled in size, about 45 minutes. Combine
Wash ingredients and brush onto braid. Sprinkle
with poppy seeds. Bake in preheated 375°F
oven for 25 minutes or until golden brown.

1 braid

3

⁄4 cup 1 cup plus 11⁄2 cups

1

⁄4 cup

CINNAMON ROLLS

Ingredients 16 rolls 24 rolls
egg plus 1 1
enough water
to equal 1 cup 11⁄2 cups
lemon juice 1 tsp 1 tsp
bread flour 31⁄2 cups 41⁄2 cups
salt 1 tsp 11⁄2 tsp
sugar
oil
active dry 11⁄2 tsp 2 tsp
yeast

Filling:

butter, softened1⁄3 cup
brown sugar,
firmly packed
walnuts, finely1⁄4 cup
chopped
cinnamon 2 TBL 3 TBL
raisins
(optional)

Glaze:

powdered sugar1⁄2 cup
water or milk 3 TBL
vanilla

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.

On a lightly floured surface, punch down and roll
into a 12 X 16-in (16 X 24-inch) rectangle.
Spread with 1⁄3 cup (1⁄2 cup) butter. Combine
remaining Filling ingredients and sprinkle over
butter. Roll up tightly, jelly-roll style, starting at
the 12-inch (16-inch) side. Cut into one inch
pieces. Place in 2 (3) greased 9-inch square
pans about 1⁄2-inch apart. Let stand in warm,
draft-free place for one hour, or until doubled in
size. Bake in preheated 350°F oven 25 to 35
minutes, or until golden brown. Mix together
Glaze ingredients until smooth an drizzle over
top of warm rolls.

1

⁄3 cup

1

⁄4 cup

1

⁄3 cup

1

⁄4 cup

1

⁄2 tsp 1 tsp

1

⁄2 cup

1

⁄3 cup

1

⁄2 cup

1

⁄2 cup

1

⁄3 cup

1

⁄3 cup

2

⁄3 cup

1

⁄4 cup

16 (24) rolls

15

DINNER ROLLS

Ingredients 12 rolls 18 rolls 24 rolls
egg plus 1 1 1
enough
water to
equal plus 1 TBL
lemon juice 1 tsp 1 tsp 1 tsp
bread flour 2 cups 31⁄4 cups 4 cups
salt
sugar 2 TBL 3 TBL
oil 2 TBL 3 TBL
active dry 1 tsp 11⁄2 tsp 2 tsp
yeast

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on a lightly floured surface.
Depending on which size recipe used, divide
dough into 12, 18, or 24 pieces. Shape into balls.
Place on greased baking sheet(s) about 1⁄2 inch
apart. Let stand, covered, in warm, draft-free
place, 30 minutes, or until doubled in size. Bake
in preheated 350°F oven 20 to 30 minutes, or
until golden brown.

12, 18, or 24 rolls

3

⁄4 cup 1 cup 11⁄3 cups

1

⁄2 tsp 1 tsp 11⁄2 tsp

1

⁄4 cup

1

⁄4 cup

BUTTERMILK ROLLS

Ingredients 18 rolls 24 rolls
cultured 1 cup 11⁄2 cups
buttermilk
lemon juice 1 tsp 1 tsp
bread flour
whole wheat 11⁄3 cups 2 cups
flour
salt 1 tsp 11⁄2 tsp
honey 11⁄2 TBL 2 TBL
oil 3 TBL
wheat germ
baking soda
active dry 13⁄4 tsp 2 tsp
yeast

Brush:

butter, melted 2 TBL 3 TBL

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on lightly floured surface, divide into
18 (24) equal pieces. Shape pieces into balls
and place 1⁄2 inch apart on greased baking
sheets. Cover and let rise in warm, draft-free
place, 30 minutes, or until doubled in size. Brush
with melted butter. Bake in preheated 350°F
oven 10 to 15 minutes, or until golden brown.

3

⁄4 cup 11⁄4 cups

1

1

⁄3 cup

1

⁄4 tsp

⁄4 cup

1

⁄2 cup

1

⁄4 tsp

18 (24) rolls

16

WHEAT DINNER ROLLS

Ingredients 12 rolls 18 rolls
water
lemon juice 1 tsp 1 tsp
bread flour 11⁄4 cups 21⁄2 cups
whole wheat 1 cup 2 cups
flour
salt
light brown 2 TBL
sugar, firmly
packed
dry milk 1 TBL 2 TBL
oil 1 TBL 2 TBL
active dry 11⁄2 tsp 2 tsp
yeast

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START.
When setting is complete, remove dough. Place
on lightly floured surface and divide into 12 (18)
equal pieces. Shape into balls. Place into 2 (3)
greased 9 inch cake pans for “pull apart” rolls or
space 2 inches apart on greased baking sheet(s)
for regular rolls. Cover and let rise in warm, draft­free place 30 minutes, or until doubled in size.
Bake in preheated 350°F oven 25 to 35 minutes,
or until golden brown.

12 (18) rolls

3

⁄4 cup 11⁄2 cups

1

⁄2 tsp 1 tsp

1

⁄4 cup

CHEEZY GARLIC ROLLS

Ingredients 18 rolls 24 rolls
egg plus 1 1
water to
equal 1 cup 11⁄3 cups
oil 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp
salt 1 tsp 11⁄2 tsp
sugar
bread flour 31⁄2 cups 41⁄2 cups
active dry 11⁄4 tsp 2 tsp
yeast

Topping:

parmeasan
cheese
garlic, finely 11⁄2 TBL 2 TBL
chopped
butter, melted 3 TBL

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START.
When setting is complete, remove dough, place
on a lightly floured surface, divide dough into 18
(24) equal pieces. Combine cheese and garlic.
Dip one side of dough pieces in melted butter
and then dip in cheese-garlic mixture. Arrange in
single layer in well-greased 13x9-inch (2, 9-inch
square) baking dish. Cover and let rise in warm,
draft-free place, 45 minutes, or until doubled in
size. Bake in preheated 325°F oven 35-45 min­utes, or until golden brown.

1

⁄3 cup

1

⁄3 cup

1

⁄2 cup

1

⁄2 cup

1

⁄4 cup

18 (24) rolls

17

PIZZA CRUST

Ingredients 1 Crust 2 Crusts
water
oil 1 TBL 2 TBL
lemon juice 1 tsp 1 tsp
salt
sugar 1 TBL 2 TBL
dry milk 1 TBL 2 TBL
bread flour 21⁄4 cups 41⁄2 cups
active dry 1 tsp 2 tsp
yeast

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.

Press dough into a 12-inch round greased
pan(s), raising edge of dough. Spread pizza
sauce over the dough. Sprinkle with cheese
and/or other toppings of your choice.

Bake in a preheated 425°F oven for 20-25
m i n u t e s or until crust is golden brown around
edges.

1 (2) Pizza Crusts

3

⁄4 cup 12⁄3 cups

1

⁄2 tsp 1 tsp

SOFT PRETZELS

Ingredients 16
water 11⁄4 cups
bread flour 31⁄2 cups
salt 1 tsp
egg yolk 1
oil 1 TBL
lemon juice 1 tsp
sugar 2 TBL
white pepper
active dry yeast 1 TBL

Glaze:

egg white 1
water 1 TBL

Toppings:

kosher salt or sesame
seeds

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
Punch down and on a lightly floured surface cut
the dough into 16 equal pieces. Roll each piece
of dough into a rope about 16” long. Shape each
rope into a pretzel. (Cross the ends of the rope
to make a loop; twist the crossed ends once and
fold across the loop.)
Place the pretzels on a greased baking sheet
11⁄2” apart. Brush with combined egg white and
water. Sprinkle with salt or sesame seeds. Bake
in preheated 375°F oven for 15 to 20 minutes or
until golden brown.

1

⁄8 tsp

16 pretzels

18

LAYERED PIZZA LOAF

Ingredients 1 Loaf 2 Loaves
water
lemon juice 1 tsp 1 tsp
bread flour 21⁄4 cups 41⁄2 cups
salt
sugar 1 TBL 2 TBL
dry milk 1 TBL 2 TBL
oil 1 TBL 2 TBL
active dry 1 tsp 2 tsp
yeast

Filling:

frozen chopped 1 pkg. 2 pkgs.
spinach, thawed (10-oz.) (10-oz.)
and squeezed
dry

grated parmesan
cheese

large egg(s) 1 2
finely chopped 3 TBL
fresh basil
shredded 12 oz. 1 lb. 8 oz.
mozzarella
cheese
cooked and
crumbled Italian
sausage
pizza sauce 11⁄3 cups 22⁄3 cups
thinly sliced
pepperoni
sliced black 1 cup 2 cups
olives

3

⁄4 cup 12⁄3 cups

1

⁄2 tsp 1 tsp

1

⁄3 cup

3

⁄4 lb. 1 lb. 8 oz.

1

⁄4 lb.

2

⁄3 cup

1

⁄3 cup

1

⁄2 lb.

FRENCH BAGUETTES

Ingredients 2 Loaves 3 Loaves
water 1 cup 13⁄4 cups
lemon juice 1 tsp 1 tsp
bread flour 21⁄2 cups 41⁄2 cups
salt 1 tsp 2 tsp
sugar 1 TBL 2 TBL
active dry 11⁄2 tsp 2 tsp
yeast

Wash:

egg yolk (s) 1 2
water 1 TBL 2 TBL

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch dough down and place on lightly
floured surface.
Roll dough into 12 x 16-inch (12 x 24-inch)
r e c t a n g l e , rolling to remove air bubbles. Divide
dough into 2 (3) 12 x 8-inch pieces. Roll up
t i g h t l y, jelly-roll style, starting at the 12-inch side.
Shape into 12-inch long loaves. Place 3 inches
apart on greased baking sheet(s). With a sharp
knife, make 3 to 4 diagonal slashes across each
loaf top. Cover and let rise in warm, draft-free
place, 30 to 40 minutes, or until doubled in size.
Brush combined Wash ingredients over tops of
loaves. Bake in preheated 375°F oven 20 to 30
minutes, or until golden brown.

2 (3) loaves

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Set aside 1⁄4 of the dough. Roll remaining 3⁄4
of dough into 1 (2) 11 x 17-inch rectangle(s). Line
1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes.

Combine spinach, parmesan cheese, egg(s) and
basil in medium size bowl and mix well. Sprinkle

1

⁄2 (1⁄4) of the mozzarella cheese on top of dough
layer. Top with 1⁄2 (1⁄4) of the cooked sausage,
pizza sauce, spinach mixture, pepperoni slices
and olives. Repeat layers beginning with moz­zarella cheese and ending with olives.

Roll remaining dough into a rectangle(s) to fit the
top of the filled loaf pan, pinching edges together
to seal. Remove excess dough. Cut 2 slits on top
layer of dough for steam to escape. Bake in
p r e h e a t e d 357°F oven 35 to 40 minutes, or until
crust is well browned and loaf sounds hollow
when tapped. Allow to stand 10 minutes before
cutting. Great served warm or refrigerated.

1 (2) filled loaf (loaves)

Italian Round Loaf

Use either size of the French baguettes recipe
above. Remove dough from bread pan. Place on
lightly floured surface, shape dough into 1 (2)
large ball(s). Place on greased baking sheet(s).
Cover and let rise in a warm, draft-free place, 30
to 45 minutes or until doubled in size. Bake in
preheated 350°F oven 30 to 45 minutes, or until
golden brown and sounds hollow when tapped.

1 (2) loaf (loaves)

19

FRENCH TWISTS

Ingredients 18 Twists 36 Twists
water
lemon juice 1 tsp 1 tsp
bread flour 2 cups 4 cups
salt 1 tsp 11⁄2 tsp
sugar 1 TBL 2 TBL
active dry 11⁄2 tsp 2 tsp
yeast
Glaze:
butter, melted1⁄3 cup

Wash:

egg yolk(s) 1 2
water 1 TBL 2 TBL

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch down and divide into 18 (36) equal
pieces. On a lightly floured surface, roll into 14
to 16-inch ropes. Fold each rope in half and
twist, starting at fold. Place on 2(4) greased bak­ing sheets and brush French twists generously
with melted butter. Let rise in warm, draft-free
place until doubled in size. Brush combined
Wash ingredients over twists. Bake in preheated
400°F oven 12 to 15 minutes, or until golden
brown.

18 (36) twists

3

⁄4 cup 11⁄3 cups

1

⁄2 cup

BAGELS

Ingredients 6 bagels
water 1 cup
lemon juice 1 tsp
salt 1 tsp
sugar 11⁄2 TBL
bread flour 3 cups
active dry 21⁄4 tsp
yeast
Glaze:
egg, beaten 1

Toppings:

Sesame seeds, poppy
seeds, cracked wheat,
wheat flakes or dried
onion flakes (optional).

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place dough on a floured surface and
knead for 5 to 10 minutes, until smooth.

Cut the dough into 6 equal pieces. Form each
piece of dough into a ball. Make a hole in the
center of each ball with thumbs and stretch until
smooth and hole is about 1-2 inches.

Place bagels on a greased baking sheet. Cover
and let rise for 10 minutes.

In a 3-quart saucepan, combine 2 quarts water
and 2 tablespoons sugar; heat to boiling. Place a
few bagels at a time in boiling water. Simmer 3
minutes, turning once. Remove with slotted
spoon. Place on greased cookie sheet. Brush
tops with 1 egg, slightly beaten; sprinkle with
desired topping. Bake in a preheated 400°F
oven for 20 to 25 minutes or until deep golden
brown. Cool on a wire rack.

6 bagels

20

FOCCACIA BREAD

Ingredients 1 loaf
water 1 cup
lemon juice 1 tsp
bread flour 3 cups
oil 1 TBL
salt 1 tsp
sugar 1 TBL
active dry 21⁄4 tsp
yeast

Topping:

fresh rosemary,
finely chopped
fresh chives,
finely chopped
garlic, 2 TBL
finely minced
olive oil 2 TBL

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.

1

⁄4 cup

1

⁄4 cup

STICKY BREAKFAST ROLLS

Ingredients 12 rolls 18 rolls
water 1 cup 11⁄2 cups
lemon juice 1 tsp 1 tsp
bread flour 31⁄2 cups 41⁄2 cups
salt 1 tsp 11⁄2 tsp
sugar
oil
egg(s) 1 2
active dry 11⁄2 tsp 2 tsp
yeast

Filling:

butter, softened1⁄2 cup
sugar
cinnamon 1 TBL 11⁄2 TBL
walnuts or
pecans,
chopped

Topping:

butter, melted3⁄4 cup 1 cup
light brown
sugar, firmly
packed

1

⁄3 cup

1

⁄4 cup

1

⁄3 cup

1

⁄2 cup

3

⁄4 cup 1 cup

1

⁄2 cup

1

⁄3 cup

2

⁄3 cup

1

⁄2 cup

2

⁄3 cup

Punch down, roll into a ball and flatten into a 10­inch circle. Place on a baking sheet. Cover
dough liberally with olive oil. Sprinkle fresh herbs
and garlic over the dough. Bake in a preheated
425°F oven for 20 to 35 minutes or until golden
brown. Serve with pasta or cut into wedges and
serve as an appetizer.

1 loaf

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. On a lightly floured surface, roll into 12 x 16­inch (18 x 16-inch) rectangle. Spread with the

1

⁄2 c u p (2⁄3 cup) butter. Mix together cinnamon,
sugar and nuts; sprinkle generously over
b u t t e r e d dough. Roll up tightly, jelly-roll style,
starting at the 12-inch (18-inch) side. Cut roll into
12 (18) 1-inch slices.

Combine Topping ingredients. Divide Topping
mixture into 2 (3) 9-inch baking pans. Carefully
place roll slices on top of mixture. Let rise in
warm, draft-free place 30 to 40 minutes or until
doubled in size. Bake in preheated 350°F oven
35 to 45 minutes, or until golden brown. Let cool
1 minute. Turn onto heatproof serving platter or
tray. Serve warm.

12 (18) rolls

21

REFRESHING ROLLS

Ingredients 12 rolls 18 rolls
water 1 cup 11⁄2 cups
lemon juice 1 tsp 1 tsp
bread flour 31⁄2 cups 41⁄2 cups
salt 1 tsp 11⁄2 tsp
light brown
sugar, firmly
packed
oil
active dry 11⁄2 tsp 2 tsp
yeast

Topping:

butter, melted1⁄2 cup
grated 2 TBL
orange peel
sugar

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Roll into 2, 12 (18) inch ropes. Cut each
rope into 12 (18) pieces.

Mix together topping ingredients in a small
(medium) bowl. Dip pieces in Topping mixture,
covering well. Place in greased 10 x 13-inch pan
(2, 9-inch square pans), spacing about 1⁄2 inch
apart. Let rise in warm, draft-free place, 30
m i n u t e s , or until doubled in size. Bake in preheat­e d 350°F oven 20 to 30 minutes, or golden
brown.

1

⁄3 cup

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

1

⁄3 cup

3

⁄4 cup

1

⁄4 cup

3

⁄4 cup

12 (18) rolls

22

BUTTER ... AS EASY AS 1-2-3

Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and
warm, straight from the breadmaker. But now Toastmaster has created a way to top even
that–with freshly churned butter.

Although based on the old-fashioned churning method–which used to require a lot of time and
elbow grease–making butter in your Toastmaster Bread Box Bread & Butter Maker is now as
easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in
the refrigerator. This will allow the flavor of the additional ingredients to enhance the flavor of
the butter while your bread is baking.

A small amount of butter will be left in the bread pan after scooping out the one half cup of
sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan
prior to making bread. The bread will absorb the butter during the knead or bake process.
Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the
lid with mild soap and warm water and dry thoroughly.

1. Make sure your breadmaker and pan are at room temperature. Pour in 1 cup (236 ml)
cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid
onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert
bread pan into breadmaker and close lid.

2. Select butter program (#10). Press start. The machine will churn for 30 minutes. About
halfway through the cycle, the mixture may resemble whipped cream. It will then begin
to separate. Chunks of butter will be visible and the cream will continue to separate into
buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is
complete.

3. Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight­ly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off
any remaining buttermilk and assist in hardening the butter.)
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter
mold (available at gourmet and kitchen specialty shops). Yield: approximately

b u t t e r. Cover tightly and store in refrigerator or freezer.

1

⁄2 c u p

TIPS FOR BETTER BUTTER

m Heavy whipping cream or heavy cream will produce the largest amount of butter. Light whipping

cream and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you
may have to repeat part of the 30 minute Butter Program. Stop the program when butter chunks are
formed. Half and Half or other lower-fat dairy products without the words “whipping” or “cream” in
the name will not churn into butter.

m The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter

tightly wrapped to preserve flavor.

m To make salted butter, simply add 1⁄2 teaspoon salt to the 1⁄2 cup of butter after it is removed from

p a n .

m Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil

or a resealable freezer bag and stored in the freezer at 0° F.

23

m All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted

b u t t e r has just enough salt added to enhance the flavor; the salt is completely dissolved.
The choice of salted or unsalted butter is a matter of personal preference, but many cooks
prefer unsalted butter for baking.

m Enhance a special occasion table by serving butter in a variety of shapes. Place

s o f t e n e d butter in a decorative mold, chill, unmold and refrigerate until serving.

USING BUTTERMILK

Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk.

This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,
pancakes and waffles. Refrigerate until ready to use.

If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the
milk or water called for in the recipe. The buttermilk should be scalded before using in bread
to improve its baking quality.

m To scald buttermilk, pour into sauce pan and heat it to 200° F (just below boiling point),

or when tiny bubbles form around edge.

m Allow the buttermilk to cool down to 80° F before using in bread recipes. If liquid is too

hot, it will kill the yeast.

m Using buttermilk in place of water in bread recipes will produce a fine textured loaf of

bread with added calcium and protein. It will be shorter and more dense than the same
recipe make with water.

Today’s buttermilk sold in grocery stores is a cultured product rather than the by product of
churning cream into butter. Cultured buttermilk is made from fresh lowfat or skim milk with the
addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial
culture added which produces the characteristic tart flavor. You will find a Cultured Buttermilk
Bread recipe using this cultured buttermilk in the Bread recipe second.

FLAVORED BUTTERS

A decade ago, “flavored butter’ usually meant adding garlic or honey to butter and using it as
a spread on toast or bread. But times have changed! Today’s great chefs have introduced us
to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts,
cheese or other commonly available ingredients. Now it’s easy to create these same great­tasting butters effortlessly in your own home.

You’ll want to try some of the tempting recipes that follow, or experiment on your own.
Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well
as homemade breads of every variety. We encourage you to be creative! Bon Apetit!

To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep
bowl and beat in ingredients with a hand mixer for a few seconds.

Special thanks to the following organizations for their assistance:

• American Dairy Association® for granting us permission to use their butter recipes.

• St. Louis District Dairy Council® and Mid-America Dairymen Incorporated® for dairy

p r o d u c t information.

24

BREAKFAST BUTTER RECIPES

SWEET ORANGE BUTTER

Ingredients

butter
orange marmalade 3 TBL

1

⁄2 cup

PRALINE BUTTER

Ingredients

butter
pecans, finely chopped 2 TBL
maple extract
brown sugar, firmly packed 2 TBL
vanilla extract

1

⁄2 cup

1

⁄8 tsp

1

⁄4 tsp

STRAWBERRY BUTTER

Ingredients

butter
strawberry jam 2 TBL

1

⁄2 cup

MAPLE BUTTER

Ingredients

butter
maple syrup

1

⁄2 cup

1

⁄4 cup

HONEY BUTTER

Ingredients

butter
honey

1

⁄2 cup

1

⁄4 cup

APPLE BUTTER

Ingredients

butter
cinnamon
honey or molasses 1 tsp
nutmeg
applesauce 2 TBL

1

⁄2 cup

1

⁄4 tsp

1

⁄4 tsp

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.

2. Beat in remaining ingredients until well blended.

Serving Suggestions:
Breakfast and brunch buffet, sweet breads, crepes, blintzes, pancakes, waffles, muffins and
biscuits.

25

FULL FLAVOR BUTTER RECIPES

GARLIC BUTTER

Ingredients

butter
garlic salt
garlic powder

1

⁄2 cup

1

⁄4 tsp

1

⁄4 tsp

JALAPENO BUTTER

Ingredients

butter
jalapeno peppers, 2 TBL

chopped and drained

lemon juice 1 tsp

1

⁄2 cup

RED BELL PEPPER BUTTER

Ingredients

butter
red bell pepper, chopped 1
lemon juice 11⁄2 TBL
dried tarragon
dried thyme
salt
white pepper, ground

1

⁄2 cup

1

⁄2 tsp

1

⁄4 tsp

1

⁄8 tsp

1

⁄8 tsp

ONION BUTTER

Ingredients

butter
onion salt
onion powder

1

1

1

BEER BUTTER

Ingredients

butter
beer
seasoned salt

1

1

1

LIME BUTTER

Ingredients

butter
lime juice 2 tsp
lime peel, grated 1 tsp

1

⁄2 cup
⁄2 tsp
⁄2 tsp

⁄2 cup
⁄2 cup
⁄4 tsp

⁄2 cup

LEMON BUTTER

Ingredients

butter
lemon juice 2 tsp
lemon peel, grated 1 tsp

1

⁄2 cup

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.

2. Beat in remaining ingredients until well blended.

Serving Suggestions:
Broiled or grilled veal chops, pork spareribs, ham, fish steaks, bratwurst, smoked sausage,
sauteed onions, garlic bread, pumpernickel, dark rye and cracked wheat breads, flour tortilla
and taco shells.

26

CHEESE BUTTER RECIPES

CHEESABUTTER

Ingredients

butter
dried Italian herb

seasoning
garlic powder
ground black pepper
cheddar cheese, shredded
lemon juice

1

⁄2 cup

3

⁄4 tsp

1

⁄2 tsp

1

⁄2 tsp

1

⁄4 pound

3

⁄4 tsp

FETA CHEESE BUTTER

Ingredients

butter
feta cheese 11⁄2 ounces
Worcestershire sauce

1

⁄2 cup

1

⁄2 tsp

Directions

BLEU CHEESE BUTTER

Ingredients

butter
bleu cheese 11⁄2 ounces
Worcestershire sauce

1

⁄2 cup

1

⁄2 tsp

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.

2. Beat in remaining ingredients until well blended.

3. Refrigerate before serving

Serving Suggestions:
English muffins or bagels, rye rolls, cocktail rye bread, bread sticks, baked potatoes, London
broil, assorted crackers, canape filling, lunchmeat rollups or melted on green beans, spinach
or other vegetables.

27

FRESH HERB BUTTER RECIPES

BASIL GARLIC BUTTER

Ingredients

butter
fresh basil, chopped* 2 tsp
garlic powder
ground black pepper
salt

*OR 1⁄2 tsp dried basil

1

⁄2 cup

1

⁄8 tsp

1

⁄8 tsp

1

⁄4 tsp

SPICY LEMON CHIVE BUTTER

Ingredients

butter
fresh chives, minced * 2 TBL
fresh parsley, minced** 2 TBL
lemon juice 2 tsp
red pepper, ground
salt

*OR 2 TBLdried chives
**OR 11⁄2 tsp dried parsley

1

⁄2 cup

1

⁄8 tsp

1

⁄4 tsp

GARLIC SAGE BUTTER

BASIL SPINACH BUTTER

Ingredients

butter
fresh basil, finely chopped 2 TBL
fresh spinach, finely chopped 2 TBL
ground black pepper
garlic powder
salt

1

⁄2 cup

1

⁄4 tsp

1

⁄4 tsp

1

⁄4 tsp

ROSEMARY THYME BUTTER

Ingredients

butter
fresh rosemary, chopped* 11⁄2 TBL
fresh thyme, chopped** 11⁄2 TBL
salt

*OR 11⁄4 tsp dried rosemary
**OR 11⁄2 tsp dried thyme

1

⁄2 cup

1

⁄8 tsp

LEMON OREGANO BUTTER

Ingredients

butter

1

⁄2 cup
fresh sage, chopped 1 TBL
garlic cloves, minced* 2 large
salt

1

⁄4 tsp

*OR 1⁄4 tsp dried minced garlic

CILANTRO BUTTER

Ingredients

butter
fresh cilantro, chopped 2 TBL
salt

1

⁄2 cup

1

⁄4 tsp

Ingredients

butter
lemon juice
fresh oregano, chopped* 2 TBL
ground black pepper
salt

LEMON DILL BUTTER

Ingredients

butter
fresh dill, chopped* 2 TBL
lemon juice 1 tsp
*OR 1⁄2 tsp dried dill

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.

2. Beat in remaining ingredients until well blended.

3. Refrigerate before serving.

1

⁄2 cup

1

⁄4 cup

1

⁄8 tsp

1

⁄2 tsp

1

⁄2 cup

Serving Suggestions:
Fresh baked bread, broiled or roast beef, poultry, fish or shellfish, (shrimp, clams, mussels)
scrambled eggs, omelets or frittatas.

28

RESULTS

COMMENTS

WATER/LIQUID TEMP TOO HIGH

WHOLE WHEAT BREAD

INGREDIENT ADDED IN WRONG
ORDER OR PROPORTION/
INGREDIENTS CHANGED OR
SUBSTITUTED

TOO MUCH YEAST

INCORRECT MEASURE/OLD
YEAST

CHECK AGE AND TYPE OF Y E A S T

COLLAPSED

TOP OR

“SINK HOLE”

NOT

BAKED IN

CENTER

OVER

RISING

SMALL

“SHORT”

LOAF SIZE/

NO RISE

SIDES

TOO

DARK OR

BURNT

TOO LITTLE WAT E R

TOO MUCH WAT E R

TOO MUCH LIQUID

WRONG TYPE OF FLOUR USED

DARK BROWN SUGAR USED

TOO MUCH SUGAR

TOO LITTLE SUGAR

IMPROPER CLEANING

TOO MUCH SALT

TOO LITTLE SALT / S A LT OMITTED

DOUGH EXCEED CAPA C I T Y O F
M A C H I N E

D E L AYED BAKE FEAT U R E

29

HEAVY,
DENSE

TEXTURE

OPEN,

COARSE

TEXTURE

EXPLANATION

Use water 80°F. Warm weather, high humidity or overheated liquids all
speed up yeast action, which may cause the dough to rise too fast and the
bread to collapse before baking begins.

For Whole Wheat Bake, keep the water and yeast from touching. Whole
Wheat flours vary. You may need to increase/decrease liquids and add gluten.

Use the flour called for in the recipe. Add ingredients in the order and amounts
listed in the recipe. Recipe can become imbalanced by an excess of whole
grain flours, whole grains, dried fruits or other ingredients.

Decrease yeast amount by 1⁄2 to 1⁄2 tsp.

Yeast and/or other key ingredients were omitted or mismeasured.

Use yeast before expiration date. Use regular active dry yeast or quick or
rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated
or frozen. If using jarred yeast and it has been open more than 2 months,
check its freshness with the following test. Combine 21⁄4 teaspoon yeast, 1
teaspoon sugar and 1⁄2 cup of 110°-115° water. This mixture should double
in 10 minutes.

Measure water correctly as listed in recipe. If loaf is still short, try adding 1
TBL more water.

Reduce water by 1 to 2 TBL if recipe calls for fruit or vegetables, drain well
and pat dry.

Can happen with recipes calling for moist ingredients such as applesauce,
yogurt and fruit and when humidity is high. Reduce liquids by 1 TBL or add
1 to 2 TBL flour the next time you make the recipe.

Use bread flour where specified. All-purpose flour will produce a shorter loaf.

Use light brown sugar instead of dark brown. Use white sugar instead of
brown sugar.

Use less sugar, excess sugar will result in a darker crust.

Increase sugar, too little sugar will result in low volume.

Do not use strong detergents that contain “degreasing” ingredients.

Too much salt results in less volume, reduce amount of salt used in recipe.

Always check ingredient list before pressing START.

Too much dough was made.
Exceeding the capacity of the bread pan may cause an underbaked, gummy
center and a collapsed top. When dough rises to the top of the machine, it
interferes with circulation needed for proper baking and cooling.

This feature was used and ingredients were placed in bread pan in a way
that salt or water were in contact with the yeast for a prolonged period.
Decrease liquid (water) 1 tsp-2 TBL depending on size of recipe.

30

PART NO. 30025A12