TOASTMASTER Breadmaker Manual L0804326

User Manual: TOASTMASTER TOASTMASTER Breadmaker Manual TOASTMASTER Breadmaker Owner's Manual, TOASTMASTER Breadmaker installation guides

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Bread Maker
USE AND CARE GUIDE
MODELS

TBR15 AND TBR15CAN

Table Of Contents
Important Safi_guards
Before Your Fn'st Use

.................................................................
......................................................................

2
3

Prover Outage ......................................................................
Bread Maker Introduction
...............................................................
Parts

3
4

.......................................................................

Control

Panel

Features
Program

......................................................................

...........................................................................
Specifications

Display infbnuafion

Chart

at Start

..........................................................

.........................................................

Helpful Hints for Bread and Dough
Measuring

.................................................

........................................................................

Dough Ball ...............................................................................

Ingredients

...........................................................................

Substimms

............................................................................

Bread ML'_es and Other Cook Books
High Altitude

Baked Bread

Freezing

Dough

...........................................................

12
12

......................................................................

Programming

Bread Maker Programs

Programming

Delay Timer

Recipes

..................................................................

Freezing
Programming

....................................................

................................................

.........................................................

..............................................................................

Breads

...........................................................................

FAST BAKE.= Breads and Instructions
Day Old Bread Recipes

..............................................

...................................................

Quick Breads and Bake ...........................................................

Doughs

Cleaning

.....................................................................

and Storing

...............................................................

Before Calling for Service

............................................................

Questions and Answers
........................................................
Check List ......................................................................

55
56

Suggestions

..........................................................................

Display Infbrmadou

....................................................................

Service Infbrmafion

...............................................................

Specifications

..............................................................

Recipe Index

loastmaster"

READ AND SAVE THESE

INSTRUCTIONS

W_M/NING: A risk of fire and electrical shock exists in all electrical
injury or death Please fbllow all safety insm_ctions

IMPORTANT

appliances

and may cause personal

SAFEGUARDS

When using electrical appliances, basic safety precautions should always be Ibllowed to reduce
of f'tre, electric shock and injury to persons, including the follmving:

the risk

0'
@
0,
4,
0"

Read all instructions before using this appliance.
Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning)
Do not touch hot surfaces. Always use oven mitts when handling Ore hot bread pma or bread..
Close supera4sion is necessary when this appliance is used near children.
This appliance is not for use by children. Keep out of reach of children_
Unplug from ouflet when not in use and before cleaning° Allow to cool before attaching or
removing parts.
€" Avoid touching moving parts Do not remove the bread pan during operation. Stop pad must be
pressed if bread pan is to be removed before completion.
@ Do not operate the appliance with a damaged cord or plug, or after the appliance malfunctions,
or
has been dropped or damaged in any manner Return appliance to the nearest authorized sen, ice
facility for examination, repair, electrical or mechanical adjustment.
_1,Do not use outdoors or while standing in damp area,
Do not let cord hang over edge of table or counter or touch hot surfaces,
Do not place on or near a hot gas or electric burner or in a heated oven.
To unplug, grip the plug and pull out from the wall ouflet. Never pull on the cord
€' Do not unplug while unit is in operation.
¢' Do not use appliance except as indicated in these instructions..
• ' Use accessory attachments only ii recommended
by Toastmaster Inc,.
Do not clean with metal scouring pads, Pieces can break off the pad and touch electrical parts.
_' Bread maker must be placed at least 4 inches (102 cm) from walls and edge of counter
Do not cover bread maker with anything which would prevent the stemn from escaping.. This may
cause warpage, discoloration,
maDanction or even fire

SAVE THESE

INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the risk of personal irijury resulting from
becoming entangled in or tripping over a longer cord.. Extension cords are available from local
hardware stores and may be used if care is exercised in their use. If'an extension cord is required,
special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating of
125 V, and at least 10 A, I250 W, and (2) the cord must be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by children or tripped over accidentally.
If' the appliance

is of the grounded

type, the extension

cord should be a grounding-t3T_e

3-wire cord,,

ELECTRIC POWER: K electric circuit is overloaded with other appliances, your bread maker may not
operate properly The bread maker should be operated on a separate electrical circuit fl-om other
operating appliances
Polarized Plug (Model TBR15)
The model TBRI5 appliance has a polarized plug, (one blade is wider than the other). To reduce the
risk of' electric shock, this plug is intended to fit into a polarized oudet only one way. If the plug does
not fit daily in the ouflet, reverse the plug_ If it still does not fit, contact a qualified electrician. Do not
attempt to modify the plug in any way

Bread

Maker

Use

and

Carte

Guide

Grounded 3-Conductor Plug (Model TBR15CAN)
The model TBR15CAN appliance is equipped with a grounded-t)_oe 3-wire cord (3-prong plug)This
plug will only fit into an electrical outlet made for a 3-prong plug, This is a safety feature. If the plug
should fhil to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to
defeat dais safety feature.
This product

is for household

use only,

Before Your First Use
Please
Unpack

fill out information
and

clean

bread

that follows
maker;

vrarranty,

see CLEANING

AND STORING,,

Place bread maker on a dr3; stable surtace away from burners and away from areas where cooking
grease or water may splatter onto it, Avoid placing it where it may tip over during use Place on back
of' counter top,
The bread maker will bake up to a 1N pound loaf of bread_ Do not put a larger quantity of ingredients
into the bread pan than recommended.
If you do so, the bread may not mix or bake correctly and the
bread maker may be damaged The maximum amount of'ingredients
to be used is as follows.
Bread programs -- 3 - 3½ cups
Quick Bread programs - 2 - 3 cups
Dough program -- 4 - 4½ cups
During first use, this product may smoke and/or emit an odor from mineral oils used in
manufacturing.
This is normal for a newly manufactured
appliance. Before first use, operate with
empty bread pan inside the bread machine on the FAST BAKE program to burn off the
manul:acmring oils.. Leave the lid up during the process.
POWER OIYl'AGE
Your bread maker has a 10-minute power interrupt feature° If the electricity goes off, the memory will
store the course in process for up to t0 minutes, If' the power comes back on within this time, the
course wil! resume where it left off, if the bread maker loses power for more than dais time and you
are using may dairy products, perishables or meat in ),our bread, you should discard the contents of
the recipe and start again with new fi_esh ingredients due to health and sanitary considerations
For non-perishable
recipes you may try starting the bread maker
for all courses except FAST BAIU_TLThis may not airways produce
sure when the outage occurred, remove the dough bail from the
baking container Allow to double in size and place in a preheated
minutes or until done,. The bread will sound hollow when tapped

at the beginning of the course again
an acceptable loaf.. If you are not
bread pan and place in an oven-safe
350°F/177°C oven f0r 30-45
on top of' the loaf if it is done.

If you are using the FAST BAKE" course or if' the bread has already begun
occurs, you must begin with new ingredients,
The power interrupt
protector.

will not cover power surges, if'you experience

frequent

to bake when the outage

power surges, use a surge

.......................................................................................................................................
toastmaster"

Bread

Maker

Introduction

PARTS

Lid (P/N 21929)
Lid Handle

Bread Pan
Handle
Bread

Drive

Shaft

(inside
(rotates
blade)

Pan

(P/N

21930)

Baking Chamber

pan)
Control

Panel

Air

Exhaus_
Power
Su_
Cord
Power
Plug

Kneading Blade
(fits on drh, e shaft)
(PiN 21495)

The illustrations in this use and care guide are for informational
purposes only, You may find },our
bread maker and parts look different, however, the steps for' operation are the same,

Bread

Mttkcr

Use

and

Care

Guide

Control

Panel

.............

NOTE:
NOTE:

When
When

panel;

carefully

DISPLAY
WINDOW

TIMER

......

::_

I ::T_ zuastmas

i :

using fl_e touchpad
controls,
be sure to press the pad until you hear a beep..
a bread maker is packaged
for shipment,
a clear plastic film is placed over the control
peel

it off_

Indicates
4, Indicates
_1,Indicates
• " Indicates

the Program number selected, I to 8,
the CRUST COLOR selected.
minute-by-minute
baking time countdown.
delay, baking time selected_

Use when setting the TIMER to delay baking.
Press A and V" arrows to set timer for delayed

completion

up to 13 hours

later,

Arrows will move time up or down in 10-minute
increments,
Press and hold button
for faster movement,
TIMER is not available
on some cycles, please check the Total
Time in the PROGRAM
SPECIFICATION
CHART
PROGRAM

4, Press to select

CRUST
COLOR

Press to select the CRUST COLOR for most programs°
4, Light "L', Medium "P', Dark "H"
Bread maker will automatically bake on the medium setting ("P') unless another
selected,

START/
STOP

the baking cycle of your choice. The indicator
light wil! be on next to
the program
selected,
The selected
cycle automatically
assigns the time needed
to
complete
the process_

Press to start operation or begin TIMER countdown for delayed completion.
Press and hold until you hear a beep to stop operation or to cancel a TIMER
setting,
Note: Do not press "STOP" when checking the progress of bread.

....................................................................................................................................................
toastmaster"

Features
f
PROGRAM
The control

panel wilt let you choose

All programs
add additional

BASIC

SELECT

diff_erent program

and crust color for some progrmns..

except QUICK BREAD, DOUGH
and BAKE. contain a beep to check
ingredients
(Leo, raisins, nuts, and spices) or to stir ingredients.

.......................................

Use these

programs

for basic

the dough

bread

recipes

medium
or dark crust color.,
prepackaged
bread mixes You may choose

FAST BAKE" 1.5 Ib ............................

FRENCH

bait,

and most

light,

Make a loa£ of bread in less than one hour by using
dais program. Simply use the special instructions and
recipes found in the FAST BAKE bread sections of
this recipe book_

..................................
:>_.

This progr, un is best suited for breads tow in fat mad
sugar, which results in a crisp crust and coarse, che_ W

interior.
WHOLE WHEAT

SWEET

..............................

........................................
',.

QUICK BREAD .........................

tf a recipe contains

more than 50% whole wheat flour

or when instructed

in the recipe, use this program

This program works best ffa recipe is high in fb.t,
sugar, eggs or cheese..

This program

is used for recipes that contain

baking

bread or cake rise, Scratch cake recipes must be
powder or baking soda rather than ),east to make
specially designed for this setting, The Quick Bread
progrmn may also be used to mix and bake a prepackaged cake or quick bread mix (15-18 ounces),
DOUGH

................................................

, gfi
BAKE ONLY

...............................

This program is used to prepare dough for making
bread or rolls which are shaped by hand, allowed to
rise a final time before baking in a conventional
oven_

This program is used for baking breads
longer

Bread Maker

Use and Care G*fide

times in 10-minute

increments,,

or cakes for

Program

Specifications

Process

(approximate

times)

1st

Display

2nd

Knead

Rise

time for

gamad

Rise

Rest

Rise

Min.
10

Min.
20

beep**
2:25

Min.
15

Min.
20

Sec,
30

13:00

3:1)[)

13:00

4(1

2:47

2:50

13:00

.:30
o,

:58

N/A

i:34
!:2{)

N!A
13:00

14
7

Total

Delay

Program
BASIC

Time
3:00

1"imer
t3:00

WFIOLE'_,\q-tE,W

3:4(1

FliNCH

3:50

SWEET
FASTBAKE
...........
QUICKBR'IL4D
DOUGH

QBAI

Chart

:57
NiA
5

Finn

Wa_rn

Min,
55

Min.
60

Min.
fi0

,I8

fi0

t0
5
18

Keep
FBal_e

:H I:00 NiA

**Display time tor beep tells you when to add additional ingredients, Le_ raisins or nuts, during all
programs except QUICK BREAD, DOUGH and BAKE Use this dme to check dough ball and scrape
ingredients f}om sides of pan.
The beeper sounds when baking is complete. If you _v"antto serve bread that has just been baked, press
STOP pad and remove.. You may remove the bread or leave it in the bread maker. If'left, it will
automatically be kept warm for up to 1 horn" during the keep warm process on all bake c-fetes except
DOUGH. The display window will show 0:00, and the colon will flash At the end of keep warm, the
display window will indicate lmst program selected.

Display Information

at Start

No.
1P

Setting
Basic

Time
3:00

2
3P
4P
5P

Rapid
French
Wheat
Sweet

0:58
3:50
3:40
2:50

6
7
8

Quick Bread
Dough
Bake Only

1:34
1:20
1:00

...................................................................................................................................................
toastmaster"

Helpfld

Hints for Bread

and Dough

We recommend
that you read the fbllox_fing information before you shop tbr your ingredients.. Your
bread maker will bake up to a 1N pound loaf of fresh bread containing 3-4 cups of flour_ All
ingredients except liquids must be at room temperature
and liquids should be approximately
80°F/27_C (baby bottle temperature)..
_hqaen preparing bread Ior the FAST BAKE." program, all liquid
temperatures
must be 1I0°-115_F/43°-46°C.
Always place the ingredients in the bread pan in the order
listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for
different size loaves
MEASURING:

THE

Be sure to measure
),our results..

CORRECT

accurately

WAY

for success, Mis-measuring,

even slighd); can make a big difference

f
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 measm-ement at eye level°
To measure ),our flour, spoon it lightly into a
stand_trd dr), ingredient measuring cup and level
it with a straight edge, Also, do not shake the cup
or tap it on the counter top° Do not scoop the
flour with the measuring cup as this tends to pack
more flour than the recipes call for,
Use standard measuring
straight edge°

1/4 CUP _[__

,
1/2CUI

MEASURING CUP

1"------€-----<__"
,_

MEASURING

_Q_f_.
1/2
tsp

1
tsp

CUPS

t'.

GRADUATED

spoons and level with a
J

Measurement/Conversion
1 1/2 tsp
3 tsp
=
1/2 TBL
2 TBL =
4, TBL =
5 TBL + 1 tsp

Chart

=
1/2 TBL
1 TBL 12 TBL -=
1 1/2 tsp
1/8 cup3/8 cup=
1/4 cup5/8 cup-=
1/3 cup7/8

8 TBL
3/4 cup
!6 TBL
!/4 cup
1/2 cup
cup=

t/2 cup

=
t cup
+ 2 TBL
+ 2 TBL
3/4 cup + 2 TBL

DOUGH
BALL: NECESSARY
FOR A SUCCESSFUL
LOAF OF BREAD
We have _ound that 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 should check the dough
ball at the beep during the kneading process, see program specifications. At this point, the ball should
be round, smooth-textured,
soft and slightly tacky to the touch. When touched it will leave a little
dough on your finger. Push down any dough or flour that may be on the sides of the pan. If it does
not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time until it reaches the
appropriate
consistency. On the other hand, if the moisture is too dry to tbrm a ball, forms more than
one ball, or is a ball but not soft and slightly tack); add 1 teaspoon of vrater 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, mad have a "good" dough ball, you should achieve a successful loaf
o[ bread.

Bread

Maker

Use

and

Care

Guide

When preparing
a smooth
texture

bread in the FAST BAKE: _ program,
the dough
and will be sticky, to the touch
When touched

INGREDIENTS:
Yeast:

The

READ

Number

One

BEFORE

bali will be a very soft, loose ball with
it wi!t leave dough on your finger.

SHOPPING

Ingredient

For all programs
except FAST BAKE." we used RED STAR s Active Dry Yeast when we developed
the
bread recipes.
However, RED STAR s QUICK-RISE
'_ Yeast may also be used, We found that we did not
have to vary the mnount used when we substituted
one for the other_ _,_en using bread machine
yeast,
follow the package
instructions.

When developing the FAST BAKET"program, we found d_at QUICKoRISE _ or Bread Machine yeast
must be used. They may be substituted in equal amounts You will find that this program requires
more yeast than other programs
A 1/4 ounce package of' RED STAR s Yeast contains approximately,
the yeast is exposed to oxygen, moisture or warmth, the activity of
recommend
storing yeast in an airtight container and refrigerating
up to 6 months. Measure out the amount you need and allow it to
using it -- this takes about 15 minutes.

2¼ level teaspoons of' yeast. When
it deteriorates. Therefore, we
for up to 6 weeM or freezing it for
come to room temperature
before

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 ofyeast as a base ingredient. This gives
you more bread choices once the test is complete. The yeast mixture should not be used for the fast
bake program.
To test for one package (2¼ teaspoons) of RED STAR® Acdve Dry or QUICK, RISE'_ Yeast, use a liquid
measuring cup and fill to the _ cup cup level with 110°-115°F/43°-460C water. Stir in 1 teaspoon
granulated sugar mad 1 package (2¼ teaspoons) RED STAR s Active Dry or QUICK°RISE" Yeast.. Leave
your stirring spoon in the cup. Set a timer tbr t0 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 Toastmaster Bread Maker in a recipe that
calls for 2¼ teaspoons of yeast Remember to adjust your recipe for the _ cup of water and 2¼
teaspoons of yeast used in the test.. The sugar does not need to be adjusted. To test for 1½ teaspoons of
RED STA_ ®Active Dry or QUICK°RISE
Yeast, use a liquid measuring cup and fi!! to the ¼ cup level
with 110°-115°F/43°-46°C
water° Stir in t teaspoon g-ranulated sugar and 1½ teaspoons RED STAR _
Active Dr), or QUICK'RISE '_Yeast. Leave your sorting spoon in the cup. Set a timer for 10 minutes. As
the yeast absorbs liquid, it will begin to activate and rise to the surfa.ce. If at the end of the 10 minutes
the yeast has mu!tiplied to the ½ cups mark, it is very acOve_ The yeast mLxmre may be used in your
Toastmaster Bread Maker in a recipe that calls fbr 1_ teaspoons or more of yeasL Remember to adjust
your recipe for the ¼ cup of water and 1½ teaspoons of yeast used in the test The sugar does not need
to be adjusted.
TM

Flour:

Bread

Flour

is Essential

for Bread

All types of flour are agi_cted by many factors, such as milling grades, moisture content, length of
storage and mmmfacmring
process. Adjustments to the recipes may need to be made to compensate
for climactic changes in different regions to ensure an excellent loa£
Bread flour is a definite necessity_ Milled
content
that makes it more durable
than
becomes

from hard
all-purpose

winter or spring wheat, it has a higher protein
flour_ The protein,
when mixed with liquid,

gluten..

...................................................................................................................................................
toastmaster"

V_qaen kneaded,
gluten becomes
elastic and gives the bread better structure.
In contrast,
all-purpose
flour, milled h'om a combination
of soft and hard wheat, becomes
elastic too easily for use in a bread
maker and quickly loses its ability to stretch well As a result, bread made from all-purpose
flour will be
smaller and more dense° Several wet!-kalown mills now market bread flour, tt is labeled bread flour on
the package
Wheat
flours,

and

is available

at grocery

stores.

is the only grain that contains
the t)_e of protein
that becomes
such as rye, barley, oaks, soy; rice and buckwheat
add flavor and

structure

to the dough.

Therefore,

wheat

flour

is essential

elastic when kneaded
Other
fiber to breads but do not add

as a base when

making

bread.

Vital Wheat Gluten is produced
by processing
white flour one more step. White flour contains
both
protein
and starch, and mills now can remove most of the starch leaving only the protein
(gluten)
When gluten is added to recipes containing
whole grain flours, it improves
the volume
and shape of
the loaf significantly.
Many grocery stores stock gluten in the flour section
Health food and nuuition
centers also car D, tiffs 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. _,_aote 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 fi-eezer Be sure, however,
to allow all flours to remm
to room temperature
before placing in the bread maker

Fat: Dough Enhancer
and Conditioner
Our recipes were developed using vegetable oil., You may use any t)_pe of oil or substitute in equal
proportions solid shortening or real butter (dMde them into small pieces),, We have found no
noticeable diffi_rcnce in flavor but the crust may be more crisp with real butter, We do not recommend
the use of margarine as it tends to make the crust tough,
Liquids: Activate the Yeast and Bind the Dough
When we use the term liquid, we are referring to all wet ingredients used in the recipe For all
programs except FAST BAK![Y, it is very important that the liquid temperatur'e is 80°F/27°Co With this
water temperature,
the yeast activates gradually to accommodate these programs,,
When preparing bread using the FAST BAKE proglmn, all liquid temperatures
must be 110 °115°F/43°-46°C. The _-anner temperature
is necessary fbr the ),east to activate quickly to
accommodate
this specially designed program
TM

Eggs are also considered part of the total liquid amounu Eggs should be at room temperature.
When
removing them from the refrigerator, place whole uncrackecl eggs in a bowl of warm water for 15
minutes to bring to room temperature.
Cinnamon

and Garlic:

Not

True

Friends

of Yeast

Previously, cinnamon and sugar were sprinkled on dough before it was roiled up jelly-rolt fashion.
Adding cinnamon and garlic to the dough in a bread maker, however, presents a problem, Cinnamon
and garlic reacts with bread dough just as a meat tenderizer reacts with meat It breaks do_.n the
structure., Although it smells wonderful as it is baking, the flavor is dissipated in the baking process,
DO NOT ADD MORE, THAN LISTED IN THE RECIPE For more flavor, use cinnamon and garlic as
spread for the bread rather than adding to the dough°
Fruits and Vegetables:
Add Flavor and Nutrition
When adding fi-uits or vegetables to recipes, do not exceed
in excessive amounts, may inhibit the rising of' the bread°

Breafl

Maker

Use

and

Care

Guide

the amount

listed. These products, if' used

Salt: Regulates
Yeast Activity
Salt is necessary to control the actMty of yeast, causing it to work slowly and steadily Without salt, yeast
acts too rapidly. Salt also strengthens
the structure of the dough. If too Iitde or no salt is used, the
bread vAll rise rapidly and then fall. The texture will also be more coarse mid/or uneven.
Sugar: Food for Yeast
Sugar is the favorite food of },east, but too much sugar will cause the yeast to over-react. The loaf of'
bread will be small and dense° Dried fruits also contribute sugar to the bread dough_ We do not
recommend
adding any more than is specified in each recipe. In addition, we do not recommend
the
use of a_ificial sweeteners because the yeast cannot react with them

SUBSTITUTES
In our test "_tchen, we experimented
with these ingredient
substitutions
We do want to mention
that
your results may vary fi-om ours If you would like to try other substitutions,
there are several helpful
hint books available
from retail stores to assist you Of course, we cannot guarantee
their results.

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.
Milk
ColIee creamer; non-dairy creamer or dry buttermilk may be substituted for dry milk in equal
proportions.
IAquid milk 80°F/27°C may be substituted for water in equa! proportions
for all bread
programs except FAST BAKE '_. The dry milk may then be eliminated all together.. The loaf witt be
slightly smaller.
Salt
Salt4i-ee recipes are not successfiaL Dietetically sodimn free (less than 5 mg sodium per serving) or low
salt (less than ½ the sodium of table salt) may be used in equal amounts The bread will be more
coarse_
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, Yeast needs sugar _ no artificial
sweetener should be used,
Wheat

Flour

For wheat-fi-ee

bread

recipes

refer

to gluten-free

bread

books.

Yeast
We used

RED STAR ®Yeast to develop

ingredient
Conversion

section

for other

Chart for Quick-Acting

1 tsp
1½ tsp
2¼ tsp
1 TBL

active
active
active
active

dry yeast
dry yeast
dr 3, yeast
dry yeast

our recipes.

However,

any brmad may be used.

Refer

to },east

yeast substitutes

=
=
=
=

Yeast

tsp quick-acting yeast
1 tsp quick-acting yeast
1½ tsp quick-acting yea.st
2 tsp quick-acting yeast

..............................................................................................................................................
ttoastmastar"

Note: The FAST BAKE'

recipes were developed

yeast., DO NOT substitute

MIXES

AND

using the quick-acting

Red Star _ Quick,Rise

or bread maker

active dry yeast in these recipes.

OTHER

COOK

BOOKS

Use mixes labeled tor up to 1_ pound loaves. For best results, use the basic proglzan,, Even though we
offer a wide variety of recipes for bread and dough, you may be looking for one that we have not
included in our recipe book Bread maker helpful hints and recipe books are available at book and
retail stores, They offer a wide variety of recipes. Refer to the features section of this book for the best
bread program to use for other recipes, Minor adjusunents
may be necessary for best results
HIGH

ALTITUDE

High elevations
may make dough rise faster We recommend
that you try the recipe as it is printed
first. The dough
bali should be round, smooth-textured,
soft and slightly tack}, to the touch. If you find
the results are unsuccessfial,
decrease
},our yeast ¼ teaspoon
at a time. You may also have to increase
the liquid because of the drier air; start with 1 tablespoon
and increase
it if necessary. The addition
of
gluten wilt help the structure
of the bread.. The recommended
amount
is 1 teaspoon
per cup of flour
unless specified
otherwise
in the recipe.

FREEZING

BAKED

BREAD

When fi_eezing bread and rolls, cool them before wrapping in plastic wrap Place them in a plasdc bag
and seal it. Bread may be fiozen for up to six weeks. When you thaw, partially open the _-apping 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 ba_ng at a 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
fi'eezer for up to four weeks. Thaw the dough in 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°
If' additional
assistance
is needed, expert
RED STAR _ YEAST (1-800-445-4746)_

Bread Maker

Use and Care Guide

help

is available

from Toastmaster

® (I_800-947-3744)

or from

Programming
PROGRAMMING

BRFAD

MAKER

PROGRAMS

The following
are the general steps for using Oae bread maker, Depending
on the program or recipe
that you choose, some steps may not apply or there may be additional
steps, RefEr to the BASIC
Breads, FAST BAKE" Breads, QUICK BREADS and DOUGH
sections,

Add all ingredients

to the pan in the order listed in the recipe_

The illustrations
in dais use and care guide are for information
purposes
maker looks different,
however, the steps fbr operation
are the same.

only,. You may find

your

bread

straight
handle.
Open theup,lidusing
and the
remove
the bread pan by pulling

down.
Mount the kneading

blade on the shall

flat side

Place all ingredients,
except yeast, in bread pan in
the order listed. Use a rubber spatula to smooth
the
dr), ingredients
in the bread pan; be sure to spread
into all corners.
Lightly tap the pan 3 dines on the
counter
top to settle the ingredients_
Add yeast on top.

l___-

YF.iX.ST

DRY _NGRE,DIE,NTS
WATER

OR LIQUIDS

..................................................................................................................................................
toastmaster"

1nsert
securely

bread

pan

and

into place,

If the
bread
bread
Insert

push dox_m on rim until

Fold handle

it snaps

down.

pan does not snap securely into place, remove
pan, Wearing oven mitts, place fingers behind
pan clips and gently pull away from oven wail.
bread pan again,.

Ctose the lid. Plug into 120 V -- 60 Hz outer.
The
bread maker display indicator
wiU default to 1P and
then 3:00.

Press the PROGRAM button to choose the desired program. Each time the PROGRAM button
pressed, you wilt hear a beep and the nmnber in the display window wil! advance to the next
program.. The indicator light next to the program selected will be on,

Press the CRUST COLOR button to choose crust color desired (except for the FAST BAKE" and
QUICK BREAD programs)_ When you press the button, you will hear a beep and the display
window will show the color selected.
L = Light color
P = Medium color
H - Dark

color

program
timer
count down in button,
one minute
increments.
Press will
the START/STOP
The time
left for All
the programs
and BAKE will beep to add additional
ingredients
during
the second knead,, Opening
the lid will not stop the kneading,
Add ingredients
quickly and evenly over dough., Quickly close
the lid to prevent heat toss. At dais time also check the dough
ball and use a rubber spatula
to scrape ingredients
from the
sides of the pan.

._,_!_

The
QUICK is BREAD,
toexcept
be finished
displayed. DOUGH

_ !_."._.
9_r_G!_.!_
..........................................................................................................................................................

The beeper ,hill sound when the bread is done Press the
START/STOP button and hold it until you hear a beep,
Hold the lid open while you remove the bread pan using
oven mitks,, if you do not stop the unit and remove the bread, it
will automatically go iaato the keep warm process on all programs
except for DOUGH_ Your bread will be kept warm for 1 hour, You
may remove the bread pan at any time during the keep warm
cycle,, To tuna off the keep warm feature before the 1 hour is up,
press tile START!STOP button and hold it until you hear a beep
NOTE: ffyou wish to make another
loaf of bread right
10 to 15 minutes with the cover open and pan removed

away; allow the bread maker to coot down f0r
If you attempt
to use the unit too soon, it will

signal and display
unit has cooled,

screen

Turn

will read

the bread

pan

E:01_ Press

upside

down

Start/Stop

until

and

to release

shake

reverts

to setting

display

and wait until

the

bread.,
Place the bread upright
on a wire rack to cool 20-30 minutes
before cutting,
This allows the steam to escape
Be sure to
remove the kneading
blade fi'om the bread.

•

The bread pan, kneading
very ON:
hot..
CAIZrl
• Always unplug after use

blade and bread will be

.......................................................................................................................................
toastmaster"

Programming

Delay Timer

The delay timer can be set to delay bread making up to 13 hours.. At the selected time, delicious
will be ready,, The delay works for all programs except FAST BAKE DOUGH and BAKE.

bread

TM,

Add all ingredients
to the bread pan in the order listed,, It is critical
flour, and away fi_om liquid,, This will keep the ),east from activating
mix,,

_Select

the PROGRAM and CRUST COLOR, Before pressing

to add the ),east last on top of the
until the bread maker starts to

START, set the TIMER for the amount

o_f

time you want to wait before the bread is done_

EXAMPLE:
_,.dmer

TIMER

It is 9:00 p.m. now The bread is to be ready at 6:30 a,m,, the next morning.

fbr 9:30, because

there are 9 hours and 30 minutes

_rhen pressed, the dme x_4tladvance
10 minute increments

2,,

When constant pressure is applied to the
pad, the time will adv_mce quickly. Once
you count up to 13:00 hours, the timer
starts over ag_n_

Press the Start pad. The dme is set, and
the colon blinks_ After one minute, 9:29
is displayed,
count down

Bread

Maker

between

Use

and

Care

Guide

and the timer continues
in 1 minute increments.

Set the

9:00 p,m, and 6:30 amo

NOTE: The bread maker will start
when the timer has counted do_a to
the start time fbr the progrmn
selected m begin.

Colon will blink

Recipes
Breads...

As Easy As 1 - 2 - 3

1. Add ingredients to the bread pan in the order listed, Refer to the Helpful Hints for Bread and
Dough for measuring information, Place the bread pan in the bread maker,
2 Close the lid, Select the bread progrmn, choose the Crust Color and press Start,
3, When finished baking, remove bread pan from the bread maker Invert and shake to remove the
loaL Allow loaf to cooI standing upright on a _dre rack before sIichag,,

Food Guide Pyramid
A Guide

To Daily

Fats, Oils & Sweets
Group
USE SPARINGLY

Milk, Yogurt, & Cheese
Group
2-3 SERVINGS

Vegetable Group
3-5
SERVINGS

Food

Choices

OFa i (natural!y occurring
Sugars :{added)

and added):
::

[
: I

Meat, Poultry, Fish, Dry
Beans, Eggs, & Nuts
Group
2-3 SERVINGS

Fl-ait Group
2-4 SERVINGS

Bread, Cereal,
Rice & Pasta
Group
6-11
SERVINGS

Bread, cereal, pasta, crackers and other grain foods are low in fat and fu!l of energy. The Food Guide
Pyramid says we should eat 6-11 servings daily -- more than any other food group. One half-inch slice
of bread is approximately
two servings.

...................................................................................................................................................
•_ toastmaster

Bread Recipes
We suggest starting your bread baking with this White Bread recipe.. Follow each step carefi.flly These
steps have been written to eliminate the most common errors in bread maker baking and may be
helpful for any recipe.
White

Bread

Water 80°F/27=C
Oil
Sugar
Salt
Bread Flour
RED STAR ®Active Dry Yeast

1.0 lb. loaf

1.5 lb. loaf

¾ cup
4 tsp
4 tsp
1 tsp
2¼ cups
t½ tsp

1 cup
2 TBL
2 TBL
1_ tsp
3 cups
2¼ tsp

t tsp

1_ tsp

1 tsp

I'A tsp

RED STAR ®
QUICK'RISE
Yeast
or
Bread Machine Yeast
TM

Program:

BASIC

1o Remove the bread pan fi-om the bread maker Attach the "kneading blade onto the shaft, Make
sure all ingredients, except water, axe at room temperature..
2, Use a liquid measuring cup to measure the water (80°F/27°C/baby
bottle temperature)
and pour
into the bread pan..
3.. Use a measuring spoon to measure the oil and add to t_e bread pan
4. Use a measuring spoon to measure the sugar and salt; level off with tim straight edge of a knife
and add to the bread pan.
5_ Lightly spoon bread flour into a dry measuring cup; level ofl witla the straight edge of a knife and
add to the bread pan. Smooth into all corners° Lightly tap pan on counter 3 times to settle all dry
ingredients.
6, Carefully measure yeast with a measuring spoon; level off with the straight edge of a -knife and
add to the bread pan. Ifusing delay timer, make sure yeast is on top of bread flour, away from
liquids°
7 Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the
lido
8 Select PROGRAM and CRUST COLOR and set TIMER to delay, or press START for immediate
start.
9 At the beep during the Maeading process, check the dough ball., tt should be slightly tacky to the
touch Add more water or flour if necessary; see Dough Ball. At this time, push down any dough
or flour that may be on the sides of the pan
10.. When the beeper sounds, the bread has finished baking and the keep warm cycle will stare The
display window will show 0:00, and the colon will flash
11. Press Stop and use oven mitts to carefully remm,e tire bread pan at any time during the keep
warm process
CAIYrION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND B,READ WILL BE VERY
HOT. USE OVEN MITTS,
!2,

Turn bread pan upside down and shake several times to release the bread. 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
20-30 minutes before cutting.

Bread

M;tker

Use

and

Care

Guide

14,

If bread loaf' does not easily release fi-om pan, allow it to sit on a heat resistant
surface 5 minutes,
then remove° When the bread has completely
cooled, approximately
I hour, store in an air tight
container.
UNPLUG
UNIT BEFORE CLF_NING_
DO NOT IMMERSE, THE BREAD PAN IN WATER, see
CLEANING
AND STORING

Egg Bread
Egg(s), room temperature
enough Water 80°F/27°C
Oil

plus
to equal

Sugar
Salt
Bread Flour
RED STAR ®Active DryYeast

1.0 lb, loaf'

1,5 lb, loaf

1
¾ cup
1 TBL

2
1 cup
2 TBL

1 TBL
1 tsp
2¼ cups
1_ tsp

2 TBL
t_ tsp
3 cups
2¼ tsp

1 tsp

1N tsp

t tsp

1½ tsp

1.0 lb. loaf'

1.5 Ib, loaf

1
¾ cup
4 usp
2 TBL
1 tsp
½ cup
1'/.,cups
1½ tsp

1
1 cup
2 TBL
3 TBL
1½tsp
1 cup
2 cups
2_Akg.

RED STAR ®
QUICK, RISE" Yeast
or
Bread Machine Yeast
Program:

Honey

BASIC

Wheat

Bread

Egg, room temperature
plus
enough Water 80°E/27°C to equal
Oil
Honey
Salt
Whole Wheat Hour
Bread Flour
RED STAR®Active Dry Yeast

.........

RED STAR s
QUICK'RISE"
or

Yeast

Bread Machine Yeast
Program:

1 tsp

1½ tsp

t tsp_

1½ tsp

BASIC

...............................................................................................................................................
toastmaster"

Rye Bread
1.0 ib, loaf

1.5 lb. loaf

"Crater 80°F/27°C
Oil

¾ cup
4 tsp

1 cup._
2 TBL

Caraway Seeds
Brown.Sugar
Salt

2 t_sp
4 tsp
1 _

! TBL
2 TBL
1_ ksp

Bread Flour
Medium
Rye Flour
RED STAR ®Active Dry Yeast

1½ cups
¾ cup
!½ ksp

2 cups
1 cup
2¼ tsp

1 tsp

1¼ tsp

1 tsp

1N tsp

1°0 lb. loaf

1,5 lb, loaf

_¼cup
4 tsp_

1 cup
2 TBL

4 tsp_
2 ksp_
2¼ cups
1½ ksp_

2 TBL
1 TBL
3 cups
2¼ tsp_

I ksp_

t _ ksp__

1 ksE

t_ ksp

1.0 lb, loaf

1,5 lb, loaf

% cu E
2 TBL

1 cup3 TBL

1 TBL
1 TBL
½ ksp

4 ksp_
4 tsp..
% ksp

2 cups
1_ tsp

3 cups
2¼ tsp

t ksp_

1½ tsp

1 ksp_

1½ ts!_

RED STAR ®
QUICK-RISE"
or
Bread Machine
Program:

Onion

Yeast

BASIC

Bread

Water
Oil
D_

Yeast

80°F/27°C

Onion Soup- Mix
Sug_a__r
Bread Flour
RED STAR _ Active D_
or

Yeast

RED STAR ®
___QUICK-RISE"

Yeast

Bread

Machine

Program:

Pesto

Yeast

BASIC

Bread

Water
Pesto,

80°F/27°C
room temperature

Dry Milk
Sugar
Salt
Bread Flour
RED STAR* Acdve

Dry Yeast

RED ST,_R ®
QUICK'RISE'"
or
Bread

Yeast

Machine

Program:

Yeast

BASIC

Bread MakerUse and CctreGuide

Cheese

and Cracked

Pepper

Water 80°F/27°C
Feta Cheese, room temperature
Dry Milk
Salt
Sugar
Cracked Black Pepper
Bread Hour
RED STAR s Active Dry Yeast

Bread
1.0 lb. loaf

1.5 lb. toaf

'_ cup
1½ oz
4 tsp
¾ tsp
1 TBL
2 tsp
2¼ cups
1½ tsp

1 cup
2¼ oz
2 TBL
Itsp
2 TBL
t TBL
3 cups
2¼ tsp.

1 tsp

t½ tsp

1 ksp

1_ tsp

1.0 lb. loaf
¾ cup + 2 TBL
4 tsp
! TBL
1 ksp
1 TBL
2¼ cups
1 tsp
1¼ tsp

1.5 lb. loaf
1 cup + 2 TBL
2 TBL
3 TBL
l____tsp
2 TBL
3¼ cups
2 tsp
!½ tsp

RED STAR s
QUICK°RISE
Yeast
or
Bread Machine Yeast
TM

Program: BASIC
Italian

Herb

Bread

Water 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Bread Flour
Dried Italian Seasoning
RED STAR s Active Dry Yeast

RED STAR _
QUICK°RISE
Yeast
or
Bread Machine Yeast
TM

Program:

1 tsp

1¼ tsp

t tsp

1¼ tsp

FRENCH

..........................................................................................................................................
toastmaster"

Sunflower

and Sesame

Seed

Bread
1.0 lb. loaf

1.5 lb. loaf

Egg room temperature
plus
enough Water 80°F/27°C to equal
Oil

1
¾ cup
1½ TBL

!
1 cup
2 TBL

Molasses
Sugar
Salt
Bread Flour
Whole '_eat
Flour
Sesame Seeds
Cumin Seeds
Sunflower Seeds
RED STAR ®Active Dry Yeast

2 Lsp
2 tsp
1 tsp
1½ cups
_ cup_.
t ½ TBL
¼ tsp
1½ TBL
t _ tsp

1 TBL
1 TBL
1½ _sp
2½ cups
½ cup
2 TBL
¼ Lsp
2 TBL
2 tsp

1 tsp

1¼ Lsp

Itsp

1¼ tsp

L0 lb. loaf

1.5 lb. loaf

:¼cup
1_Atsp
1 tsp
2¼ cups
l _ tsp

1 cup
2 tsp
1½ tsp
3 cups
2 tsp

] tsp

1¼ tsp

1 tsp

I¼ tsp

RED STAR ®
QUICK'RISE"

Yeast

Bread Machine
Program:
French

Yeast

FRENCH

Bread

Water 80°F/270C
Sugar
Salt
Bread Flour
RED STAR ®Active Dry Yeast
or

RED STAR ®
QUICK, I_SE" Yeast
or

Bread Machine Yeast
Program:

FRENCH

Shredded

Wheat

Bread
1.0 lb. loaf

1.5 lb. loaf

t
X cup + I TBL
2 TBL
2 TBL
i tsp
½ cup
! ½ cups
½ cu_p ...............
1½ tsp

1
1 cup + 1 TBL
3 TBL
3 TBL
1½ tsp
1 cup
2 cups
¾ cup ............................................
2 ts]_.

1 tsp

1¼ tsp

1 tsp

1¼ tsp

1.0 lb. loa.f

1.5 lb. loaf

Egg, room temperature
plus
enough Water 80°F/27°C to equal
Oil

1
_¼cup
2 TBL

t
1 cup
3 TBL

Broom Sugar
Salt
Whole Wheat Hour
Vital Wheat Gluten
RED STAR ®Acdve DryYeast

2 TBL
1 tsp
2¼ cups
1 TBL
t½ tsp

3 TBL
t½ tsp
3 cups
1½ TBL
2 tsp

1 ts_p

1¼ ksp

1 tsp

1¼ tsp

Egg, room temperature
plus
enough Water 80°F/27°C to equal
Oil
Molasses
Salt
Bread Hour
Whole Wheat Hour
Mini-Shredded
Wheat, crushed
RED STAR* Active Dry ":(east
or

RED STAR _
QUICK-RISE '" Yeast
or
Bread Machine Yeast
Program:

WHOLE

100% Whole

WHEAT

Wheat

Bread

RED STAR"
QUICK*RISE" Yeast
or
Bread Machine Yeast
Program: WHOLE WHEAT

..........................................................................................................................................
= oastmaster"

Pumpernickel

Bread
1.0 lb. loaf

Water 80°F/27°C
Oil
Molasses

¾ cup_
1 TBL
t TBL

1.5 lb. loaf'
1

CUp

.........................................

t tsp
1_ tsp

4 tsp_
4 tsp
4 tsp_..............................
1_ tsp
cup
t cERt.
2 cups
4 tsp_
1½ tsp
2 tsp_

1 tsp

1¼ tsp_

1 tsp

1¼ tsp

1.0 lb. loaf

1.5 lb. loaf

Egg, room temperature
plus
enough Water 80°F/27°C to equal
Oil
Dark Molasses

1
1 cup
! TBL
2 TBL

!
1 cup + 2 TBL
2 TBL
3 TBL

Salt
Cracked Wheat
Wheat Bran
Wheat Germ
Whole '_q_eat Flour
Bread Flour
RED STAR _ Acdve Dry Yeast

1 tsp_
1½ TBL
3 TBL
3 TBL
1 cup
1 cup
1½ tsp

1½ tsp
2 TBL
¼ cup
¼ cup
1½ cups
1_ cups
2 tsp

1 tsp

1¼ tsp

1 usp

1¼ tsp

.....Sugar
Salt
Medium R_,e Flour
Whole Wheat Flour
Bread Flour
Unsweetened
Cocoa

1 TBL
1 _sp
¼ cu E
¾ cup
1¼ cups
I TBL

Instmat Coffee
RED STAR* Active DD, Yeast
or

RED STAR*
QUICK-RISE" Yeast
or
Bread Machine Yeast
Program: WHOLE WHEAT

Triple

Wheat

Bread

RED STAR*
QUICK-RJSE'_Yeast
or

Bread Machine Yeast
ProgTam: WHOLE VCHFAT

Bread

Maker

Use

and

Care

Guide

Cranberry

Walnut

Bread

Egg(s), room temperature plus
enough Milk 80W/27°C to equa!
Butter, room temperature

Sug=__
..............................
Salt
Lemon Peel
Bread Flour
RED STAR ®Active D W Yeast

1.0 lb. loaf

1.5 lb. loaf

1
_¼cu E ...................
3 TBL

2
l cup .............................................
¼ cup

j.TB_k..........................
_.52P_
.............................................
1 ts_,
_ tsp
2¼ cups
1N tsp

1½ tsp
_¼tsp
3 cups
2¼ tsp

RED STAR._
QUICK, RISE '_Yeast
or
Bread Machine Yeast

1 tsp

1'/.,tsp

1 tsp

1½ tsp

Add at the beep
Dried Cranberries
Dried Cherries
Walnuts, chopped

¼ cup
¼ cup

_ cup
N cup

Program: SWEET

...........................................................................................................................................
_toastmaster"

Rich

Sweet

Bread

Egg(s), room temperature
plus
enough Water 80°F/27°C to equal
Oil
Sugar
Salt
Bread Flour
Raisins
RED STAR ®Active Dry Yeast

100 lb° loaf

L5 lb. loaf

1
:¼cup
4 tsp
4 tsp
1 tsp
2¼ cups
_ cup.
1_ tsp

2
1 cup
2 TBL
2 TBL
1½ tsp
3 cups
_ cup
2¼ tsp

1 tsp

1½ tsp

1 ksp

1_ tsp

¼ cup

% cup

¼ cup

N cup

1.0 lb. loaf

1.5 lb. loaf

_ cup
4 tsp
_ tsp
2 tsp
1 tsp
2¼ cups
1½ tsp

1 cup
2 TBL
¾ tsp
1 TBL
1½ tsp
3 cups
2¼ tsp_

1 tsp

1½ Lsp

1 tsp

I_ tsp

½ cup
_ cup

½ cu_
½ cup

RED STA_R_
QUICK, RISE" Yeast
or

Bread Machine Yeast
Add at the beep
Dried Cranberries
Dried

Cherries

WalnuLs,

chopped

Program:

SWEET

Cinnamon

Raisin

Nut Bread

Water 80°F/27°C
Oil
Cinnamon
Dark Brown Sugar
Salt
Bread Flour
RED STAR ®Active Dry Yeast
or

RED STAR ®
QUICK*RISE" Yeast
or
Bread Machine Yeast
Add at the beep:
Raisins
Nuts
Program:

SWEET

_Y_.
_Y._r U."._,_:_,_,_
G!!!:!_
........................................................................................................................................

Holiday
Water

Bread
80°F/27°C

__M_ijk_80_F!
2_77C
..........................
Oil
Salt

sug_
Bread Flour
R£D STAR ® Active Dry_ Yeast
or

1.0 lb. loaf

1.5 lb. loaf

¼ cup_._ ...................
1 TBL
1½ Lsp
3 TBL
2¼ cunts1½ tSp.

½ cup_
_ cuc_m__
2 TBL
2 __
¼
3_ c tips
2¼_SSp_.................................

1 tsp

1½_

1 _!2

1½ tsp

'Acup
_ cup_

_ .cuap_
_ cup

_ L/-:.__v_.

RED STAR _
___QUICK'RISE

'_ Yeast

Bread

Machine

Yeast

Add at the beep:
.... W_aln.ut.5,__cl)op_ped
Candied Fruit
Program:

SWEET

....................................................................................................................................
_toastmaster"

FAST BAKE

Breads...

As Easy As 1 - 2 - 3

The FAST BAK£ program, with hotter rise and bake temperatures,
is convenient for baking a hot
fi-esh loaf of bread in under an bourn The longer bread programs, with lower rise and bake
temperatures,
will bake a taller more developed loaf of bread.. And remember, you cma always use the
delay feature for the longer programs.
TM

1. Add ingredients
to tim bread pan in the order listed. Refer to Helptifl Hints fbr Bread and Dough
for measuring information. Place the bread pan in the bread maker
2. Close the lid. Select the FAST BAIG£'_ program and press START_
3 _3rhen finished baking, remove bread pan ti-om tire bread maker. Invert and shake to remove the
lo_.. Allow loat" to cool sta_lding upright on a wire rack before slicing.
FAST BAKE

PROGRAM

HINTS

Water temperature
must be 110°-115°F/43"46°C.
€' Larger amounts ot QUICK'RISE TM, RapidRise TM or Bread Machine yeast must be used, They may
be substituted in equal amount,
Tile dough ball for the FAST BAKE" program should be a very soft, stick}, to the touch, loose ball
with a smooth texture° Do not add extra flour.
Check the dough ball at the beep, and if necessary, use a rubber spatula to push any flour or dough
from the sidcs of the bread pan do_m into the dough ball.
As a result of' Ore increased temperatures
during tire rise and bake process, the loaf of bread
produced ft_om this program may have a dark crisp crust with a split on the top side of the loaf.

_r._.:._._
_.!_._r_.,.__:_ c::._.gp.!_,s
..........................................................................................................................................

FAST BAKE Breads
TM

We suggest starting your FAST BAI{£ " bread baking _th this gqlite Bread Recipe. Reler to Helpffil
Hints for Bread mad Dough for measuring information. Follow each step carefully, noticing the water
temperatures
must be 110°-1 I5°F/43°-46°C
and that QUICK°RISE 'u, RapidRise or Bread Machine yeast
must be used°
White

Bread
1.5 lb. loaf

Water 110°-115°F/43°-46°C
Oil

1 cu_ + 2 TBL
2 TBL

Su gTar
Salt
Bread Flour
RED STAR _
QUICK RISE Yeast

2 TBL
1 tsE
3 cups
t TBL

Bread Machine
Program:

Yeast

1 TBL

FAST BAKE *"

Remove the bread pan from the bread maker Attach the kneading blade onto the shall Make
sure all ingredienks, except water, are at room temperature.
2,. Use a liquid measuring cup to measure the water (110"-1t5°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 and salt; level off with the su-aight edge of a knife
and add to the bread pan.
5.. Lightly spoon bread flour into a dry measuring cup; level off vdth the straight edge ofa "tmlfe and
add to the bread pan. Smooth into all corners, Lightly tap pan on counter 3 times to settle all dr),
ingredients.,
6_ Carefully measure QUtCKoRISE _ yeast with a measuring spoon; level off with the straight edge of
a knife and add to the bread pan..
7. Place the bread pan into the bread maker, Push down on rim until it snaps into place, Close the
lid.
8. Select desired FAST BAKE'" program, and press START.
9. About five minutes into the kneading process, check the dough ball. It should be sticky to the
touch. At this time, push down any dough or flour that may be on the sides of the pan°
10. When the beeper sounds, the bread has finished baking.
11. Use oven mitts to carefully remove the bread pan.
CAUTION." THE OVEN CAVITY, BREAD PAN, KNEAD]NG BLADE AND BREAD V_rlLLBE 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 machine.. Remove the kneading blade and allow loaf to cool
standing upright on wire rack approximately
20 minutes befbre cutting.
13. When the bread has completely cooled, approximately
1 hour, store in an airr tight container.
14 UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREtXD PAN IN WATER, see
CLEANING AND STORING.

........................................................................................................................................
toastmaster"

Egg Bread
1°5 Ib, loaf
Egg(s),

room

enough
Oil

Water

temperature

plus

1 I0°-115°F/43°-46°C

Sugar
Salt
Bread Flour
RED STAR _

Pesto

to equal

1 cup_+ 2 TBL
2 TBL
2 TBL
1 tsp
3 cups

QUICK,_SE"
or
Bread Machine
Program:

Yeast

1 TBL

Yeast

1 TBL

FAST BAKE

Bread
1.5 lb, loaf

Water

110°_1t5°F/43_-46°C

1 cup + 2 TBL

Pesto, room temperature
Dry milk
Sugar
Salt
Bread Flour
RED STAR ®

3 TBL
4 tsp
4 tsp
N tsp
3 cups

QUICK, RISE"
or
Bread Machine

I TBL

Program:

Yeast
Yeast

1 TBL

FAST BAKE"

Chevre-Cracked

Pepper

Bread
1.5 lb. loaf

Water 110°-115°F/43°-46°C
Feta Cheese, room temperature
Dry Milk

1 cup + 2 TBL
2¼ oz
2 TBL

Salt
Sugar
Cracked
Black
Bread Flour
RED STAR ®

_
2
1
3

QUICKnRISE
or
Bread Machine
Program:

Pepper

Yeast

1 TBL

Yeast

FAST BAKE

ts_p_
TBL
TBL
cups

1 TBL

Potato

Bread
1.5 lb. loaf

Water 115°-125°F/43°-51°C
Oil
Instant potatoes
Salt
Sugar
Bread Flour
RED STAR _
QUICK*RISE"

(warm)

(buds or flakes)

1 cup + 2 TBL
2 TBL
¼ cup
1 tsp
2 TBL
3 cups
1 TBL

Yeast

1 TBL

Bread Machine Yeast
Program:

Cheese'n

FAST BAKE

Onion

Bread
1.5 Ib, loaf

Water 115°-125°F/43°-51
Salt
Sugar
Sharp Cheddar
Dried onion
Bread Flour
RED STA_R®

°C (warm)

cheese, shredded

QUICK-RISE'_ Yeast

1 cup + 2 TBL
V_tsp
4 tsp
cup
4 usp
3 cups
] TBL

Bread Machine Yeast
Program:

FAST BAKE

1 TBL

............................................................................................................................................................
toastmaster"

Italian

Herb

Bread
1.5 lb. loaf

Oil

2 TBL

Salt

1 tsE_..

_ s_u ar...............................................................

2 TB__.LL
.............................................

. Dr_mitk
...._itz_l!an Sei_oning
Bread Flour
RED STAR ®
QUICKoRISE'* Yeast
or
Bread Machine Yeast

4 up_
4 Up_.
3 cups

Program:

Cranberry

1 TBL
1 TBL

FAST BAKE"

Orange

Bread
1.5 lb. loaf

Water I15°-125°F/43°-51°C
Oil
Dried orm_ge peel
Dried cranberries
Salt
Sugar
Dr), Milk
Bread Flour
RED STAR _
QUICK*RISE"

Yeast

(warm)

! cup + 2 TBL
2 tsp
2 tsp
¼ cup_
1 tsp
2 TBL
1 TBL
3 cups
1 TBL

Bread Machine Yeast
Program:

Bread

FAST BAKE

M:_cr

Use

and

1 TBL

Care

Guide

Day Old Bread Recipes
Breaded

Pineapple

Chunked PineappIe
Cornstarch

1 15-oz can
2 TBL

Sug?x
Butter
White Bread, 1 inch cubes

_ cup..
¼ cup_
2 cups

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

Bread

Pudding

White Bread, 1 inch cubes
Vanilla Cook & Sep.,e Pudding. & Pie Filliu.g
Cinnamon
Milk, liquid

1_ cups
I 3-oz box
1 tsp
2 cups

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

Crunchy"
Bread,
Butter,

Bread

Snacks

sliced % inch
melted

Dry Seasoning,

Mix*

daick

8 slices
'Acu E
4 tsp_

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

Italian herb

Melt butter and seasoning,, Place bread on bakhag container and lighdy brush _dth butter mixmre.
at 350°F/177°C for 10-15 minutes or until brown, Allow to cool. Break into bite size pieces,,

....................................................................................................................................................
toastmaster"

Bake

Ouick Breads and Bake
Quick Breads and Cakes are made with baking powder and baking soda that are activated by moisture
and heat. Tile batter is mixed only long enough to blend all the ingredients, then baked immediately_
Full size cake mixes (approximately
18 ounces)
and quick bread mixes (approximately
works well using the QUICK BREAD program.
Add ingredients
listed on the package
BREAD program
will mix and bake file pre-packaged
cake or quick bread.

15 ounces)
and the QUICK

It is suggested
that all liquids should be 80°F/27°C
(water, milk, eggs, oil, butter)
and be placed in the
bottom
of the bread pml, dl3,' ingredients
on top. After loading
the bread pan in the machine,
select
the QUICK BREAD wcle.

During the inidal mixing of' batter, dry ingredients may collect in the corners of' the pan. It may be
necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps,
%qaen the wcle is complete, the machine will beep. Befbre removing pan from bread machine, test
quick bread or cake for doneness by inserting a toothpick or cake tester into the top center. Remm,e
the toothpick. If the cake is done, the toothpick wil! come out clean. However, if there is batter on the
toothpick., set the machine on the BAKE setting to continue to bake additional time as needed.. Check
cake aiter t0 minute increments.. Depending on size of quick bread or cake and moismess of the
hatter, 10-30 additional minutes may be necessary.
Note

that

the complete

BAKE cycle is 60 minutes

and

the machine

wil! indicate

1:00

When baking is complete, remove the pan fi-om the machine and allow the quick bread or cake to
remain in the pan fbr 10 minutes to "set°" Quick bread or cakes are more fragile than yeast breads..
They must set in the pan before unmolding to allow the steam to subside and the interior of the loaf'
to become more firm.
Remove

Apple

the quick

bread

or cake from

the pan and

cool on a rack before

slicing.

Walnut

Egg(s), room temperature
Milk 8WF/27°C
Oil
__Sugar
Grann_y_Smith Ap lcp__p_eeled and grated
Walnuts, choEped
All-Purpose Flour
._ Ba__ki[n_
Soda
Bakin_ Powder
Salt
Nutmeg_
Cinnamon
Program:

Bread

QUICK

Maker

BREAD

U._c and

C.ns'e Guide

Reg,ular
1
1 TBL
2 TBL
½ cup_
1 cup..
½ cup.
1N cups
½ tsp_
¼ k_p_
¼ tsE
¼ t_sp.
¼ ts E

Lmg e.
2
2 TBL
¼ cup_
1 cup_
2 cups
1 cup_
3 cups
1 tsp_
½ tsE
_ tsE
½ tsE
½ tsp..

Banana

Nut

Milk 80°F/27°C
Oil
Bananas, ripe alld mashed
Eggs, room temperature

Regular
_ cup
2 TBL
I cup
2

Large
1 cu i)
¼ cup
2 cups
4

Sugar
Dark Brown Sugza; packed
Walnuts, chopped
All-Purpose Flour
Baking Soda
Salt

¼ cup
¼ cup
_ cup
] _ cups
1 tsp
1 tsp

_ cup
N cup
I cup
3 cups
2 tsp
2 tsp

Progr_,Jn: QUICK

BREAD

Corn
Milk 80°F/27_C
Eggs, room temperature

Lmge
] cup
4

Sugar

¼ cup

Salt
All-Purpose Flour
Cornmeal
Baking Powder

1 tsp__
2V_cups
1 cup
5 tsp

SUp,

Program:

Cranberry
Milk _
Egg, room
Oil

QUICK

BREAD

Nut

temperature

All-Purpose Flour
Sugar
Baking Powder

2½ cups
_ cup
3_ tsp

salt

Dried [2_berries,
Walnuts, chopped
Program:

Large
1 cup
1
2 TB_

QUICK

coarsely chopped

1 cup
1 cup

BREAD

....................................................................................................................................................
toastmaster-

Banana

Chocolate

Chip

Bananas, mashed medium ripe
Butter or Margarine, melted
Egg, room temperature
Sour Milk
Aii-Purpose Flour
Sugar
Baking Soda
Baking Powder
Salt
Nuts, chopped
Chocolate chips
Program:

QUICK

Regular
3
¼ cup
1
3 TBL or (2 TBL Milk + 1 TBL Vinegar)
2¼ cups
cup
1 tsp
1 tsp
½ tsp
½ - _ cup
cup

BREAD

Zucchini

.......... _
Zucchini, shredded
Oil
Eggs, room temperature
Vanilla
All-Purpose Flour
__.Su_gar
Baking Soda
Cinnamon
Baking Powder
Walnuts, chopped
Program:

Nut

QUICK

2 cups (about
½ cup
2
2 tsp
2 cups
1 cup
¾ tsp_.
½ tsp
¼ tsp
_ cup

2 to 3 medium)

BREAD

Bread

Milk 80°F/27°C
Eggs, room temperature
Oi!

Large
1 cup
2
3 TBL

All-Purpose Flour
Sugar
Brown Sugar, packed
Baking Powder
Salt
Cinnamon
Nuts, chopped

2_ cups
t cup
_ cup
3½ tsp
1 tsp
1 tsp
t cup

Program:

QUICK

BREAD

_._!_.s.P.,._._,_;!
_:,_.92!!_.......................................................................................................................................................

Date

Nut

OrangeJuice
80°F/27°C
Egg, room temperature
Butter or Margarine, melted
All-Purpose Flour
Sugar
Baking Powder
Baking Soda
Salt
Dried Dates, chopped
Almonds, slivered
Program:

Regular
¼ cup
]
2 TBL
2_ cups
¼ cup
2 tsp
¼ tsp
1 tsp
1 cup
½ cup

QUICK BRFAD

.........................................................................................................................................................
toastmaster"

Doughs...

_AsEasy As 1 - 2 - 3

1. Add ingredients
to the bread pan in the order listed. Refer to Helpful
for measuring
information
Place the bread pan in the bread maker,
2, Close the lid SeIect DOUGH
PROGRAM
Press START.
3, Remove
the dough
instructions,_

fi_om the bread

pan when

the beeper

sounds,

Hints

for Bread

shaping

and

Dough

baking

l£you allow the dough to remain in the bread maker after the cycle is complete, it may over rise
and damage the machine
4_ Rising times for dough after it is shaped and placed in a baking pan will vaiT due to recipe,
temperature
and hmnidity level of your kitchen.. The optimum temperature
of the room f0r rising
is 80°-85°F/27°-29°C
Rising is the most essential fieature in bread making.. After the dough comes
out of the bread maker, the dough ferments and rises before punching and resting. The gluten
becomes pliable and elasfc with a soft, smooth quality.. Fermentation
conditions gluten, develops
flavor and leavens the product.
Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly
and quickly into the dough_ If the indentation
springs back, cover and let rise a few more minutes
and check again. After punching do_m and dividing dough, cover and let rest 10 minutes. Resting
allows the gluten to relax and makes handling easier: Then shape the dough as desired.
Sometimes a double rising is beneficial especially fbr whole grain or 100% whole wheat bread. Let
the dough rise once, punch down, let rise again, punch doum, let rest 10 minutes and shape
Crust

Treatments

(use

only with

Always allow optimmn rising of shaped

dough

program)

dough_ Use a pasu 3, brush to apply glaze

Bake as directed.

Egg Yotk Glaze -- For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tablespoon
or milk..
Egg White Glaze -- For a shiny, chin W crust, mix 1 slightly beaten
Lightly

Floured

Sprinkle

enough

Shaping

Rolls

flour onto work area so that the dough

Cloverleaf
Rolls --Shape
double
in size,

into

I/2

inch

balls, Place

egg white with 1 tablespoon

can be handled

3 balls in each

greased

water°

without sticking

muffin

tin and

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

let rise until

square
placing

Traditional
Rolls -- Shape into balls, For "pull apart" rolls, place dough balls with sides touching
baking pan, For "individual"
rolls place dough balls 2 inches apart on a baking sheet,,

Pan
For
For
For

Sizes For Pull-Apart Rolls -a 1 lb. (9 rolls) recipe, use an 8 x 8 inch baking pan..
a 1.5 lb. (18 rolls) recipe, use two 8 x 8 inch baking pans.
a 2 lb. (24 roils) recipe, use a 9 x 13 inch baking pan

Bread Maker

Use and C:we Guide

water

in a

Dinner

Roll Dough

Egg, room temperature
plus
enough Water 80°F/27°C to equal
Oil
Sugar
Salt
Bread Flour
RED STAR * Active Dr3,Yeast

9 rolls

24 rolls

1
_ cup + 3 TBL
2 TBL
¼ cup
¼ tsp
2¼ cups
2¼ tsp

1
1_ cups + 2 TBL
¼ cup
'/-,cup
_ tsp
4¼ cups
3½ tsp

RED STAR _ QUiC_'RJSE

_"Yeast

1½ ts_p ...................

_2___t?_p_

Bread Machine Yeast
Program:

1½ tsp

2_ tsp

DOUGH

Method
1. Remove the bread pan fi-om the bread maker_, Attach the kneading blade onto the shaft,, Make
sure all ingredients, except water, are at room temperature,
2, Place whole uncracked eggs in a bow! of warm water for 15 minutes to bring to room
temperature,
To measure egg plus enough liquid to equal -- after warming eggs, remove from
shell and place in a liquid measuring cup Slowly add warm (80°F/27°C/baby
bottle temperature)
liquid to measuring cup until it reaches the desired measurement.
3, Use a measuring spoon to measure the oil and add to the bread pan_
4, Use a measuring spoon to measure the sugar and salt; level offwith the straight edge of a knifi:
and add to the bread pan
5 Lightly spoon bread flour into a dl T measuring cup, level off with the straight edge of a knife and
add to the bread pan,
6,, Smooth into all corners_ Lighdy tap pan on counter 3 times to settle all dry ingredients°
7. Carefully measure yeast with a measuring spoon; level offwith the straight edge of a knife and
add to the bread pan.
8, Place the bread pan into the bread maker, Press down on rim until it snaps into place., Close lid.
9o Select DOUGH PROGRAM and press STARZ
10. At the beep during the kneading process, check the dough ball,, It should be slightly tacky to the
touch. At this time push down any dough or flour that may be on the sides of the pan,
11, When the beeper sounds, the dough is finished, Use oven mitts to carefully remove the bread
pan.,
12. Turn bread pan upside do_aa and shake several times to remove the dough, Do not use metal
utensils inside the bread pan or bread maker,
13o Place on a lightly floured surface Divide into pieces and shape.,
14. Place in a greased baking pan, Cover and let rise in a warm place fbr t hour' or until double in
size
15.. Bake at 350°F/177°C for 20-30 minutes, or until done.
16. UNPLUG UNIT BEFORE CLEANING, DO NOT IMMERSE THE BREAD PAN IN WATEtL see
CLEANING & STORINGo

...........................................................................................................................................
toastmaster"

Focaccia

Bread

Dough

..................................................................
Water 80°F/27°C
Olive Oil
_.. Sugar
Salt
Bread Flour
RED STAR _ Active Dry Yeast

1 loaf
---]-c_l _.............................................
g cup
2 tsp
1 tsp
3 cups
t¼ tsp

RED STAR ®QUICK*RISE"

Yeast

1Lsp

Bread Machine Yeast
Program:

t tsp

DOUGH

Dried Italian Seasonin E

1 ts?_

Gmfic-Cheese Top.Ki.n_
Olive Oil
Dried Oregano
Garlic, coarsely chopped
Parmesan Cheese, grated
Salt

¼ cu]_
1_ tst_
_Acup
_ cup
¼ ts E

Gre_e_kStyle TopeLng
Olive Oil
Onion, thin sliced
Dried Oreg_ano
.
Feta Cheese, crmnbled
Black Olives, sliced and drained
Salt

¼ cup_
! cup
cup_
¼ CUE.

¼ts E

Method
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan Using
indentations in the dough.
2o Cover and let rise in a warm place for 30 minutes or until almost double in
is rising, select the topping and prepare°
3. In a skillet, heat olive oil
For garlic-cheese topping -- stir in oregano and garlic then immediately
For Greek topping -- add onions and cook unti! onions are soft but not
5 minutes.
4.
5.

Use fingers to press dimples into dough agaim Spoon topping
Sprinkle with remaining ingredients°
Bake at 400°F/205°C tbr 20 minutes or until done°

Bread

Maker

Use

and

Care

Guide

mixture

your fingertips,

make

size,. While the dough

remove from heat.
brown, approximately

evenly over dough.

Wheat

Dinner

Roll

Dough
9 rolls

24 rolls

Water 80°F/27°C
Oil

¾ cup
I TBL

1½ cups
2 TBL

Bro_m Sugar
Salt
Dr}, Milk
Bread Flour
Whole Wheat Flour
RED STAR _ Active Dr}, Yeast

2 TBL
½ _p
1 TBL
1¼ cups
1 cup.
1_ tsp

¼ cup
1 tsp
2 TBL
2_ cups
2 cups
3 tsp

1 tsp

1¼ Lsp-__

1 tsp

!¼ tsp

RED S]_ _QUICK-RISE
or
Bread Machine Yeast

'_Yeast

_o_am:DOUGH

Method
1. Place on a lightly floured surface, DMde into pieces and shape,
2, Place in a greased baking pma., Cover and let rise in a warm place for 1 hour or until double
size.
3. Bake at 350°F/177°C for 25-3(I minutes, or until done

Buttermilk

Roll Dough

Cultured Buttermilk, liquid 80°F/27_C
Oi!
Honey_
Salt
Bread Flour
Whole Wheat Flour
Wheat Germ
Baking. Soda
RED STAR ®Active Dry Yeast
or
RED STAR ®QUICK*RISE" Yeast

9 rolls

18 rolls

1 cup
3 TBL
1½ TBL
! tsE
_ cup
1_ cups
½ cup
¼ tsp
1_ tsp

1½ cups
¼ cup
2 TBL
1½ tsp.
1¼ cups
2 cups
½ cup
¼_
2 _ ...............

1¼ tsp

1_ tsR.

l¼ tsp_

1½ tsR,

2 TBL

3 TBL

Bread Machine Yeast
_o_am:DOUGH

Butter, melted
Method

1° Place on a lightly floured surface. DMde into pieces and shape°
2. Place in a greased baking pan,. Cover and let rise in a warm place for 1 hour or until double in
size, Brush with melted butter.
3,, Bake at 350°F/!77°C
for 15-20 minutes, or until done,

...........................................................................................................................................................
toastmaster"

French

Bread

Dough

(Italian Loaf_ French Rolls and French Twists)
9 rolls

_ w.ate_,"
.s_02£/2.7°c
..........................................................

_!'_/'..

__Sugar

1 TBL

_ Salt...............................................................

lts_p_

Bread F!our

3_ cues .......................................

_ RE___psI_aRAA u',_, ..........................................
D_n#em__t
LyB_.........................................
or

RED STAR* _QUI_CK*RI__SE'____Yeas_t
or
Bread Machine Yeast
Program:

2 tsE
2 tsE

DOUGH

Glaze
Water

2 TBL

Salt

'/'-'tsp

Method
t. Place on a lighdy floured surf]ace. Roll into a 12 x 18 rectangle. Starting with the longest side, roll
up tightl); pressing the seams to seal and tapering each end.
2 Place the loaf on a greased baking sheet, cm,er and let rise in a warm place for 40 minutes or
until double in size,
3 With a knifi_, cut three diagonal slashes across top of the toad_ Combine the glaze ingredients;
brush the !oa£
4, Bake at 400°F/205°C for 20 to 25 minutes, or until done
Variations
ITAL_
LOAF
Method
1, Use recipe above. Place on a lighdy floured surface and shape the dough into one large round
ball..
2, Place the loaf on a greased baking sheet, cover aa_d let rise in a warm place tot 40 minutes or
until double in size.
3,, With a knife, cut three diagonal slashes across top of the toad" Combine the glaze ingredients;
brush over toaf,, Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.
4, Bake at 400°F/205°C for 20 to 25 minutes or until done;
FRENCH ROLLS
Method
I. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces mad shape
into a ball. Pinch the ends of each roll and taper slighdy.
2.. Place the loaves on a greased baking sheet, cover and let rise in a wmm place for 40 minutes or
until double in size_
3. With a knife, cut diagonal slashes across top of tim load_ Combine the glaze ingredients; brush
over

loaves°

4. Bake at 400°F/205°C fbr I5 to 20 minutes or undl
FRENCH TWISTS
Method
I. Use recipe above, Place on a lightly floured surface
inch ropes,,
2, Fold each rope in half and twist, starting at fold
3. Place on greased baking sheet and brush with 1/3
warm place until double in size,,
4,, Brush with glaze°
5. Bake at 400°F/205°C for 12 to 15 minutes or until

Bread Maker Use and Care Guide

done°

and divide dough

cup of' melted butter

done.

into 18 pieces,, Roll into 14

Cover and let rise in a

Cheezy

Garlic

Roll Dough
9 rolls

24 rolls

Egg, room temperature
plus
enough Water 80°F/27°C to equal
Oil

1
I cu E
2 TBL

I
1_ cups
3 TBL

Sugar
Salt
Bread Flour
RED STAR ®Active Dry Yeast

_ cup.
Itsp
3_ cups
1¼ tsE

_ cup
1½ tsp.
4_ cups
2 tsp

t tsp

1¼ tsp

1 tsp

1¼ tsp

_ cup
1_ TBL
3 TBL

_ cup
2 TBL
¼ cup

RED STAR* QUICK-RISE
or
Bread Machine Yeast

Yeast

.__Program: DOUGH
Topping
Parmesan Cheese
Garlic, minced
Butter, melted
Method
1,
2,

Place on a lightly floured surface
Divide into pieces and shape.
Combine
cheese and garlic, Dip pieces in melted butter and then in cheese-garlic
coated side up in a greased baking pan, drizzle any remaining
topping
over rolls
3_ Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/163°C
fi_r 3540 minutes,
or until done

Pita Pocket

mixture.

Place

Dough

Water 80°F/27°C
Olive Oil
Sugar
Salt
Bread Flour
Whole M[heat Flour
RED STAR ®Active Dry Yeast

20 pita pockets
PA cups
8 Lsp
4 tsp
1¼ tsp
2 cups
I_A cups
2_Atsp

RED STAR ®QUICK'RISE

_ "yeast

1¾ tsp

Bread Machine Yeast

1_ tsp

_o_am:DOUGH

Method
t., Place on a lightly floured surface° Divide ham 10 pieces and shape each piece into a smooth ball.
2 Place 5 balls on a large baking sheet,, Place the remaining five balls on another baking sheet. Let
rise about 20 minutes,, With fingertips flatten each ball into a 6 inch circle..
3 Bake at 500°F/260°C fbr 5 minutes until puffed mad tops begin to brm_m.
4, Cut each in half to fbrm 2 pockets.

........................................................................................................................................
toastmaster"

Refreshing

Roll Dough
18 rolls

Wa.ter
S.0OF_/2.7.o_c
......................................................
!_yuj

24 rolls

cup.............

Oil
Brown Su ar

¼ cup
_ cup

_ cup
½ cup

g;iF

1 t.!p'

_ up .............

3½ cups
1½ tsp

4½ cups
2 tsp

1 tsp

1¼ tsp

1 tsp

1¼ tsp

2 TBL
½ cup
½ cup

¼ cup
_ cup
_ cup

.........

Bread Flour
RED STAR* Active Dry Yeast
or

RED STAR ®QUICK-RISE"

Yeast

Bread Machine
Program:

Yeast

DOUGH

Topping
Orange Peel, grated
Sugar
Butter, melted
Method

1., Place on a iighdy floured surface,, Divide into pieces and shape,
2, Combine orange peel and sugar, Dip pieces in mehed butter and then in orange peel-sugar
mixture.
3.

Place coated side up in greased baking pmlo Drizzle any remaining topping
let rise in a warm place 1 hour or until double in size.
4. Bake at 350°F/177°C for 20-30 minutes, or until done.. Serve warm_

over rolls.. Cover and

Challah

Egg(s),
enough
Oil
Sugar
Salt

Bread

Dough

room temperature
Water 80°F/27°C

Bread Flour
RED STAR _ Active
or

plus
to equal

D13, Yeast

RED STAR _ QUICK-RJSE

'_ Yeast

re ._alar

large

1
_ cup
2 TBL
1_ TBL
1 tsp

2
1½ cups
¼ cuE.
2 TBL
2 tsp

2 cups
1 tsp

4_ cups
2 tsp

_ tsp

] ¼ tsp

_ tsp

!¼ tsp

1
1 TBL

2
1 TBL

I tsp

1_ TBL

Bread

Machine

Yeast

Program: DOUGH
Glaze
Egg Yolk(s),
Water

beaten

Topping.
Poppy Seeds
Method
1.

2.
3,

Place on a lighdy floured surface
DMde into thirds, making
3 (10 inch long for regular,
I3 inch
long for large) ropes with tapered
ends. Pinch ropes together
at one end, braid together.
Pinch
together
at other end and secure braid,
Transfer
braided
dough to greased baking sheet; cover and let rise in a warm place for 1 hour or
until double
in size.
Combine
glaze ingredients
and brush onto braid.
350°F/177°C
fbr 25 minutes,
or until done..

Sprinkle

with poppy

seeds

and bake

..............................................................................................................................................
toastmaster"

Whole

Wheat

Pizza

Crust

Dough

1 thick or 2 thin crusts
Water 80°F/27°C
Oil

1 cup
2 TBL

Sugar
Salt
Whole _rheat Hour
Bread Hour
RED STAR ®Active Dry Yeast
or
RED STAR ®QUICK, RISE Yeast
or
Bread Machine Yeast
TM

1 tS_
p
1 cup
1% cups
.....2¼__t.sp
1_ tsp
1_ tsp

_o_am:DOUGH

Method
l Place on a lighdy floured surface Divide in half and press onto a 12 inch pizza pan, raising edges_
Sprinkle each pan with t tablespoon of cormneal if desired° Generously prick dough with a fork.
For one 12 inch thick crust do not divide.
2.. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden bro_ql
Remove, add toppings and return to oven to bake an additional 15-20 minutes..

Pizza

Crust

Dough
1 thick or 2 thin crusts

Water 80°F/27°C
Oil
__Sugar
Salt
Dry Milk
Bread Flour
RED STAR ®Active Dr), Yeast

2 thick or 4, thin cr_tsts

¾ cup
1 TBL

1_ cups + 3 TBL
2 TBL

1 TBL
½ Lsp
1 TBL
2¼ cups
1 tsp

2 TBL
Itsp
2 TBL
4N cups
2 tsp

_ mp

1¼ tsp

¾ tsp

1¼ tsp

RED STAR ®QUICKoRISE
or
Bread Machine Yeast

Yeast

_ogram:DOUGH

Method
1o Place on a lightly floured surface Divide mad press onto a ]2 inch pizza pan, raising edges..
2. Spread pizza sauce over the dough and sprinkle with toppings.
3.. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.

Bread Maker Use *rod Care Guide

Bagel

Dough

Water

80°F/27°C

Sugar
Salt
Bread

8 ba_els
1 cup
.....................................
1½ TBL

Flour

1 tsp_
3 cups
2¼ tsp_

RED STAR _ Active

Dry Yeast

R_D

l_tsp_

STAR ¢ !2U!ICK.RISE
Yeast
TM

Bread

Machine

1½ tsi_

Yeast

Glaze

Eg.gz beaten

_To_pp_
Sesame

Banana

(_opdonal)
Seeds,

Wheat

POEP.X Seeds,

Bagel

Cracked

Wheat,

Wheat

Flakes

or Dried

Onion

Flakes

Dough
12 bagels

Egg, room temperature
plus
enough
Water 80°F/27°C
to equal
Oil

1
1 cup_
2 TBL

Hone).,
Salt
Banana,
mashed
Whole Wheat Flour
Bread Flour

1 TBL
1 _ tsE
_ cu E
2½ cups
1 cup_

RED STAR s Active D_

Yeast

2¼ tsE

RED STAR _ QUICK'RISE

'_ Yeast

1_2 ts E

Bread

Machine

Yeast

11/'-,tsE

_o_am:DOUGH

Glaze
Eggz White, beaten
Water

1
1 TBL

Topp___mgs
(optional)
_ PoEp _ Seeds, Sesame Seeds
Bagel Recipes Method
1o Place on a lightly floured surface, Dix4de into pieces, Roll each in a small bail, making a hole in
the center of each with thumbs, Gendy pull to make a one-inch hole
2 Place on a greased baking sheet, Cover and let rise in a warm place fbr 30 minutes or until double
in size,,
3. In a 3-quart sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugan Place a li:w bagels
at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put
back on greased baking sheeL
4. Bnash with egg and sprinMe with choice of toppings. Bake at 400°F/205°C for 2%25 minutes or
until done; coo! on a wire rack.

...................................................................................................................................= oastmaster"

AAmond-Cherry

Coffee

Cake

Dough

...................................................................................
Water 80°F/27°C
Oil

1 coffee cake
---!--c_-p ..............................................
1 TBL

.......................................................................
Sugar

--i' -YgE .........................................

Salt
Dry Milk
Bread Flour

_ tsp
1 TBL
3¼ cups

RED STAR QUICK RISE
or
Bread Machine Yeast
Program:

Yeast

1 tsp
1 tsp

DOUGH

Hllhag
Cream Cheese, room
Sugar
Maraschino
Cherries,

temperature

8 oz
2 TBL
_ cup

chopped

Milk, liquid
Almond Extract

1 TBL
_ tsp

Glaze
½ cup
1 TBL
1-2 TBL
2 TBL

Powdered
Su_gar
Sour Cream
Milk, liquid
Sliced Almonds,
Maraschino

to decorate

Cherries,

quartered,

to decorate

2 TBL

Method
1

3.
4.
5.

Place on a lightly floured surface. Roll into a 5 x 10 inch rectangle Combine filling ingredients
and spread over dough within ¼ inch of edges° Starting with longest side, roll dough up fighd);
pressing edges to seal.
Place roll, seam-side down, on a greased baking sheet and.join the en&s to form a ring; pinch to
seal. With a knife, make cuts 1_ inches apart from the outside edge to within one inch of the
inside edge.. Turn each section on its side so filling shows°
Cover and let rise in a warm place I hour or until almost double in size..
Uncover and bake at 375°F/190°C fbr 20-25 minutes or until done.
Combine the first three glaze ingredients, adding only enough milk for drizzling consistency..
Drizzle over the warm coffee cake. Decorate with almoncks and cherries.. Serve warm_

_._e,!..
h!!_._rue_._:,_c!,_:o_!_ ..............................................................................................................................

Cinnamon

Roll

Dough
18 Rolls

24 Rolls

1
1 cup
¼ cup
_ cup_
1 tsp
3½ cups
1½ tsp

1
1½ cups
_ cup
_ cup
1½ tsp
4½ cups
2 tsp

1 tsp

1¼ tsp

t tsp

1¼ tsp

cup
½ cup

% cup
_ cup

Filling
Butter, softened
Sugar
Cinnamon

_ cup
_ cup
2 TBL

½ cup
½ cup
3 TBL

Glaze
Powdered Sugar
Mitk, liquid
Vanilla

½ cup
3 TBL
¼ tsp

3_ cup
¼ cup
_ tsp

Egg, room temperature
plus
enough Water 80°F/27°C to equal
Oil
Sugar
Salt
Bread Flour
RED STAR _ Active Dry Yeast
or
RED S%MP.* QU]CKoRISE." Yeast
or
Bread Machine Yeast
Program:

DOUGH

Add at the beep:
Walnuts, chopped
Raisins (optional)

(optional)

Method
1, Place on a lighdy floured surface, roll dough in a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch
rectangle for 24 rolls) and spread with butter, Combine remaining filling ingredients and sprinkle
over butter. RoIl up dghd'_; jelly-roll s@e, stardng with the longest side and cut into one inch
slices.
2, Place in greased baking pans and let stand in a warm place for I hour or undl double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4, Mix gl_e ingredients until smooth and drizzle over top

............................................................................................................................................
toastmaster"

Sdclcy

Breakfast

Roll

Dough
18 Rolls

Egg(s), room temperature
enough Water 80_F/27°C

plus
to equal

1
1 cup + 2 TBL

....
OTI
....................................................................
.................................
Sugar
Salt
Bread Flour
RED STAR ®Active Dry Yeast
or
RED STAR k'QUICKoRISE'" Yeast

_ cup
1 tsp
3½ cups
1_ tsp
t tsp

Bread Machine Yeast
Program:

DOUGH

Add at the beep:
Walnuts or Pecans, chopped

½ cup

Filling
Butter, softened
Sugar
Cinnmnon

_Acup
_ cup
1 TBL

Topping
Butter, melted
Brox_m Sugar

¾ cup
_ cup

Method
1 Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for I8 rolls and spread
with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly, jellyroll style, stardng with the longest side and cut into one inch slices
2. Combine topping mixture and spread into baking pan_ place slices on mixture and let rise in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/!77°C for 35 minutes or until done Invert onto a heat-proof tray.

Bread

M lker

IJse and

_'_re

G_fide

Soft

Pretzel

Dough

...........................................................................
Water 80°F/27°C
Egg Yglk. rgom tem_l_e_tur.e ........................................
Oil

16_?etzels
1¼ cups
1
.......................................
1 TBL

Sugar
Salt
White Pepper'
Bread Flour
RED STAR _ Active Dry Yeast

2 TBL
1 tsE
N tsp.
3½ cups
1 TBL

.... RE'D STA!_._ QUICK'I_SE

" Yeast

2 tsp__

Bread Machine Yeast
Program:

2 ts E

DOUGH

Glaze
Egg.Wh!te
Water

1
1 TBL

__ T_..p_ptional)
Kosher Salt
Sesame Seeds

1 TBL
1 TBL

Method
1,, Place dough on a lighdy floured surface and cut
Cross file ends of file rope to make a loop; twist
2. Place on a greased baking sheet 1_ inches apart.
rise until double in size, about 30 minutes, Bake

into pieces, Roll each piece into a !6 inch rope
the crossed ends once and f01d across the loop
Brush wifll glaze and sprinkle with topping Let
at 375°F/I90°C
for 1.5-20 minutes or until done,

Variation
PEPPERON1

PRETZEL

DOUGH

Medaod
1, Add 1 cup thin sliced
2o Follow method
above

pepperoni
and 2 tablespoons
f6r completion

Parmesan

cheese

to dough

ingredients

.....................................................................................................................................
ttoastmaster"

Creamed

Soup

Bread

Bowl

Dough
4 bowls

Eggs, room temperature
plus
enough Water 80°F/27°C to equal
Oil
Honey
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dehydrated Onions
RED STAR _ Active Dry Yea_st

2
1 cup + 5 TBL
2 TBL
¼ cup
3 TBL
2 tsp
2¼ cups
t cup
t cup
3 TBL
¼ cup
2_ tsp

RED STAR ®QUIC_W_--g-E Yeast

1_ tsp

Bread Machine
Program:

Yeast

!_ tsp

DOUGH

Note: Any 2 pound

bread

or dough

recipe

may be used;

mix on dough

program.

Method
1.

Place
round
2 Cover
3, Bake
4_ With
shell

dough on a lightly floured surface and dMde into 4 equal pieces. Shape into 4 smooth
balls and place on a greased baking sheet.
and let rise in a warm place for 1 hour or until double
in size.
at 350°F/177°C
for 25-30 minutes
or until done,, Allow to cool completely
on a wire rack.
a serrated
knife, remove the top 1 inch of each bread bowl Remove the center, leaving a
of ½ inch on sides and bottom,

5_ Fill with approximately
1 cup of creamed
soup (non-creamed
soup _1! soak through
bowl too easily,) Cut removed
bread into I inch pieces and serve with soup,

Bread Maker

Use and Care Gtfidc

the bread

Party

Dip Bread

Bowl

Dough
1 bowl

Water 80°F/27°C
Suhrar
Salt
Bread Flour
RED STA:W_Active Dry. Yeast

1¼ cups
1 TBL
1 tsp_
3_ cups
1 TBL

RED STAR ®QUICK'RISE

'_Yeast

2 tsE.

Bread Machine
Program:

Yeast

2 tsp_

DOUGH

Note: Any 15 pound

bread or dough recipe may be used; mix on dough program.

Method
1.

Place dough on a lightly floured surface, Shape
greased baking sheet.
2
Cover and let rise in awarm
place for 1 hour or
3. Bake at 350°F/177°C
fbr 30-40 minutes
or until
4,, With a serrated
knife, remove the top 1-2 inches
½ inch on sides and bottom.

into

5.,

1 inch

Fill with 3 cups

Shredded

Beef

of dip, Cut removed

bread

into

a large

smooth

round

ball and

place

on a

until double
in size.
done,, Allow to cool completely
on a wire rack,
of the bowl. Remove the center, leaving a shell of
pieces

and

serve with dip.

Dip
5 oz

Dried beeL chop_ped
Cream Cheese, softened
Sour Cream

2-8 oz pkg.
cup
6

Green Onions, chopped
Accent ®Seasoning.
Worcestershire ®Sauce

2'A tsE
to taste

Mix and chill before serving..
Makes 3 cups.
Shrimp

Dip

Canned Shrimp, drained
Cream Cheese, softened
Mayonnaise
Green Onions,

and mashed

chopped

2 small

cans

8 oz pkg
1 cup
3

Mix and chill before serving,
Makes

3 cups_

...................................................................................................................................................
toastmaster"

Cleaning

& Storing

ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING
CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING t_£a_TERJAL£,
Any service requiring disassembly, other than the deaning described below, must be performed
authorized service center. Unauthorized service will void your warTanty_
Cleaning

by an

CIX, AN-LrP OF BREAD MAKER
1. Unplug and allow to cool before cleaning.
2. Remove bread pan fi-om inside Ore bread maker
3o Clean exterior of bread maker with a damp cloth mad plastic scouring pad ffnecessary Do not rub
too hard as the surface may be scratched
4. Rmnove any flour, bread crumbs or other food from the inside of the oven cavity using a damp
sponge, cloth or a small portable vacuum cleaner. A plastic scouting pad may be used if' necessary.
Do not rub too hard as the surface may be scratched
5. To clean the glass in the lid, use a glass cleaner or mild detergent and a damp cloth or plastic
scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass.
6 Rinse with a damp cloth and dry thoroughlyC_3OP
FOR OVER-RISING
I If the bread should over-rise and hit the cover, extra cleaning will be necessary., Unplug the bread
maker and gently remove cover_ Using a nylon spatula or wooden utensil, scrape all loose dough
fi_om inside the cover., Then wash the cover in warm, soapy water,
2. Move bread maker to countertop
next to kitchen sink; place on backside° You may want to place it
on a towel to avoid scratching it, Use a pastry brn.sh to ",sweep" crumbs fi'om inside the bread maker
mad around the hinges., Wipe inside of bread maker with a damp cloth.
3. Using a wet dishcloth or sponge, soak all remaining dry or burned-on dough to loosen, Use a plastic
scrub pad to remove any stubborn spots,. Do not use abrasive cleaners or metal scouring pad which
could damage the finish. Rinse well with a damp dishcloth or sponge and dry thoroughly. I£may
water has accumulated
in the vent of the cover, wipe with a dishcloth or sponge to prevent it from
running down the inside or outside of the bread maker when you stand the unit upright Carefully
insert cover tabs into the slots and snap into place.
CLEAN-UP OF BREAD PAN AND Ifl_EADING BLADE
DO NOT IMMERSE BR_
PAN OR WASH IN DISHWASHER
1. Allow to cool before cleaning.
2. Fill with hot soapy water and remove "kneading btade, ff necessary to remove the "kneading blade
from the bread pan, allow the soapy water to remain in the pan for up to 30 minutes (longer times
may damage the non-stick surface).. It is not necessary to remove the kneading blade for cleaning_
However, if you wish to, it is necessary to do so after each use or it will become increasingly difficult
to release,
3_ Wash bread pan and kneading blade with a nylon bristle brush_ Do not use steel wool, abrasive
cleaners, or meta! utensils on the bread pan or kneading blade as they will damage the non-stick
surface.. Normal wear is to be expected. The non-stick may discolor over time mad in no way aftects
per formance_
STORING
# All removable parts should be thoroughly cleaned and dried,
• Store with lid closed and kneading blade inside bread pan..

.......................................................................................................................................................

Before
Questions

Calling For Service
and

Answers

Ans_'ers

Questions

Why
does differ
the height
shape
of bread
in each andloaf?.

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

The bread has an unusual
aroma, Why?

The kneading
Mth
the bread, blade

comes

The height and shape of bread may differ
depending
on the ingredienls,
room
temperature
and length of the timer cycle° AJso
accmate measurement
of ingredients is
essential to make delicious brea&

out

The baked loaf of bread has a
floured corner

This may happen as the "kneading blade is
detachabIe_ Use a non-metal utensil to
remove it.r
Caution: The kneading blade will be hot
Somethnes flour in the corner of the pan may
not have been completely kneaded into the
dough_ Scrape the flour off the loafwlth a
spatula.

Why can the timer not be set for
more than 13 hours?

Longer delay
resul ts_

Can
ingredients
doubled?

No, H there is too little in the pan, tire kneading blade cannot knead well enough,
H there
too much, bread swells out of the pan,

be halved

Can fresh milk be used in place
of dry milk?

times

could

alter

the bakdng

Yes, for all programs except FAST BAKEZ Be
sure to deduct the same measurement
of water
to equal liquid substitution
(warm to
80°F/27°C)
Fresh milk is not recommended
when using tlae timer, because it may spoil
while setting in the pan.

Why is the display flashing E:01?

The bread machine cavity needs to cool down
before making the next loaf _of bread.

..........................................................................................................................................
toastmaster"

Check

List

"JRIL ""l

mok_

em_t_

_oesnot
_am
o_r_g/
_t_m
ingr_ien_s vent/

b_md

ris_s
1oo

co<_

d_e

¢olIope/
b_0m i_,
domp

mu=h/
coar_,_
Ieadure

1_m

t_t_m

unmen&
slkk'y

Please check the following:
1, Unpiuggad!power ou_oge

2, Displaysignal readsE00or E01

3. Ingredients
spilbd on heating_nent

4. ,Toplld wasopendufing,b_klng

5 B_adleftinbreadpantoolongafterprogram
6

Broodsllcedlustafterbaking(steamwas
no_a_bwedtoesca_)

Kneadingbkde not insldbd

Water

,,u_,u_
0
:_ '_"

Flour

Not enough

Toomuch

0
O

0
0

Yeast

10. Notenough
'
It. Toomuch

0
0

13,

Nolenough

14_ Tcomuch

I.u

12. No yeast

o
r,,

,,,,,

,,,,,,,, _,_,,,,

t5. Nosugar,molasses
or hon_y
16.Ingredientsusedotherthan
recommended
Flour

17, Wrongtypeof tbur used

18 YeastIo_hed waterbefore

Yeast

kneading
19. Okt yea_used

20 TemMm:_ture
o_wa_reith_t0o hotor
toocokl

_.!_,_!!_

0
0

_, _ c_:_o.::!_.p.
..................................................................................................................................

Suggestions
The following suggestions

have a corresponding

number

found on the check list Be sure to read both.,

Plug into 120 V - 60 Hz outlet. Refer to power outage instructions,
selected. Push START/STOP to clear display after last program
2.

Wait until course is complete;

Only open lid during "kneading process to check dough

unplug,

Remove bread as soon as program

'-.

was not

Open lid, remove bread pan and allow to cool,

Allow to cool approximately

Put kneading

8.-11,

Program

allow to cool and clean.,
ball or' to add ingredients,

is done and place on wire rack

20 minutes.

blade on the shaft of bread pan,

Check the dough ball at the beep..
Dough should be round, smooth-textured,
soft and slightly tacky to the touch.
BAKE." dough bali will be sticky to the touch .)
IImore like a batter, add 1 TBL flouE Allow to mix; add more it necessm D,
if too dry, add 1 tsp water Allow to absorb; add more if necessary.

12.

Follow recipe,

13.

Increase

14.

Decrease

by 1/4 tsp,.

15o

Artificial

sugar substitutes

16.

Follow recipe

or substitution

17.,

Flours cannot

be substituted,

18_

Place yeast on top of flour away fi'om liquids,,

19,

Make sure yeast is fresh and room

20.

Water

(FAST

by 1/4 Lsp

should

be 80°F/27°C

not recommended
lecommendations,,

temperature,,

for all courses

except

FAST BAKE" which

should

110°-I 15°Fi 43°-46°C.

...............................................................................................................................................
toastmaster"

Display Information
Always use the bread maker in a room that is fi-ee of drafts and is at least 55°F/13°C,
but not warmer
than 90°Y/32°C_
Do not use bread maker in an unheated
garage, outdoors,
near a heat vent, or in
direct

sunlight.

Generally
the display
points to consider

Mndow

will tell you what

is happening

with your

bread

maker

Here

are some

-"x
Messages
0:00
(Colon

flashing)

E:01
signal

beeping

L:LL
signal

beeping

Display

Blank

H:HH
signal

beeping

Reason

Solution

Cycle is complete,
Keep Warm is engage&

Press

Unit is too hot

Press Start/Stop
button
to cancel,
Open cover, remove
bread pan and
allow unit to cool with cover open,

Romn temperat-ore
is too low
(Below 59°F)

Press Start/Stop
button
to cancel,
Place bread maker in a warm room
and allow to warm up

Power has been
interrupted

Unplug unit and plug back
oudec Unit must be reset.,

Short

Send

sensor

circuit

Inc

Start/Stop

bread

button

maker

for repair

to cancel.,

into

into Salton,

or replacement.
,/

Bread Maker Use and Care Guide

Specifications
f
Power

Supply

120 V-

Power

Heater

60 Hz

400W

Consumption
Kneading
Dimension

(_NxDxH)

Weight

Motor

25W
Approx.,

9.5"x12"x12.3"

Approx,,

lb.

.......................................................................................................................................................
_toastmaster"

Recipe Index
DOUGHS

BREADS
Cheese and Cracked Pepper ............
Cinnamon Raisin Nut ......................

21
26

Cranberry Walnut ........................
Egg .........................................
Frmlch ..............................
Holiday ...........................................
Italian Herb ..............................

25
19
22
27
21

Honey V_qmat .............................
Oniml .................................
Pesto ......................................

19
20
20

Pumpernickel
...............................
Rich Sweet ................................

24
26

Rye .........................................
Shredded Wheat ........................
Sunflower & Sesame Seed .........................

20
23
22

Triple Wheat
.........................
White .......................................
I00% Whole Wheat ....................

24
18
23

QUICK

BREADS

Mmond-Cherry
Coffee Cake .............
Bagel .........................................
Banana Wheat Bagel ...................
Buttermilk Roll ................................
Challah Bread ............................
Cheezy Garlic Roll ...........................
Cinnamon Roll ..........................
Creamed Soup Bread Bowl ...............
Dinner Roll .............................
Focaccia Bread ...............................
French Bread ............................

48
47
47
41
45
43
49
52
39
40
42

Party Dip Bread Bowl .................
Pita Pocket ...................................
Pizza Crust ...........................

53
43
46

Refreshing Roll .................................
Soft Pre_el .............................

44
51

Stick}, Brea_hst Roll ....................
v_rtaeat Dinner Roll .........................
!g_ote Wheat Pizza Crust ..................

50
41
46

FAST BAKE BP'.EADS
Cheese'n Onion .......................

Chevre-Cracked Pepper .....................
Clanberry Orange .....................
Egg .....................................
Italian Herb ................................
Pesto ........................................
Potato ...............................
V_ite ....................................

30
32
30
32
30
31
29

AND BAIZE

Apple Walnut
...............................
Banmaa Chocolate
Chip .....................
Banana Nut
..........................

34
36
35

Cranberry
Nut
...............................
Corn ................................
Date Nut
...............................
Nut ........................................
Zucchini
..............................

35
35
37
36
36

DAY OLD BREAD USES
Bread Pudding ............................
Breaded Pineapple
........................
Crunchy Bread Snacks .......................

33
33
33

............................................................................................................................................................
Bread Maker Use ,and _rc G_fide

UMITED ONE YEAR WARRANTY
Warranty: ThisToastmasler _ product is warranted to be free from defects in materials or workmanship for a period of (1) year
from the original purchase date This product warranty covers only the original consumer purchaser oF |he product
Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse,
neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly,
inslaIIalion or maintenance abuse or other causes not arising out of defeds in materials ar workmanship This warranty is
effective only if the product is purchased and operaled in the USA, and does not ex_end to any units which have been used in
violation of written in_.tructlons_rnished with _he product or to units which have been altered or modified or to damage to
products or parts thereof whlch have had the serial number removed, altered, defaced or rendered illegible
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATtON TO ONE
(1) YEAR FROM THE DATE OF PURCHASE Same states do not allow timilalions on how long an implied warranty lasts, so the
above limitation may not apply to you
Warranly Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced
with a reconditioned comparable model (at our option) when fhe product is returned to the Repair Center, or the purchase price
refunded The repaired or replacement product wil! be in warranty rot the balance of the one-year warranty period and an
additional one-month period No charge wil! be made far such repair or replacement.
Service and Repair. Should the appliance malfunction, you should first call toil-free '€ (800) 947-3744 between the hours of
9:00 am and 5:00 pm Central Standard Time and ask br CONSUMER SERV1CEstating that you are o consumer with a
problem Please refer to model number TBR'_5 and TBR15C.AN when you call.

In-Warranty Service(USA):For an appliance covered underthe warranty period, no charge ismade for serviceor posloge
Call for return authorization (I 800 947-:3744)
Out-of Warranty Service: A flat rate charge by model is made for ouFof-warranty service Include$15 00 (US) for return
shipping and handling We will notify you by mail of the amount of the charge for serviceand require you to pay in advance
for the repair or repkscement.
FarProductsPurchasedin ibe USA, but Used in Canada: Youmay return the product insured,packaged with sufficient
pralectian, and postageand insuranceprepaid to the USAoddres_ listedbelow.. Pleasenotethat all customsduty / brokerage
fees,if any, mustbe paid by you and we will require you to pay the cost of customsduty / brokerage feesto us in advanceof
our performing any service..
RiskDuring Shipment:.We cannot assumeresponsibilityfor lossor damage during incomingshipment For your protection,
carefullypackage the product Forshipmentand insure it wilh thecarrier. Besureto encloselhe following itemswith your
appliance: any accessoriesrelated to your problem, your full return addressand daytime phone number,a note describingthe
problem you experienced,a copy of your salesreceiptor other proof of purchaseto determinewarranty status COD.
shipmentscannot be accepted
To return the appliance, ship to:
To contact us, please wrile to or calk
Saflon Inc.
Solton Inc
P.O. Box 6916
Attn: RepairCenter
708 SouthMissouri Street
Columbia, MO 65205-6916
"E-800-947_3744
Macon, MO 63552
Emaikconsumer relations@toastmaster.cam
www.Toastmaster.com

Umitationof Remedies:No representativeor personis authorizedto assumefor us any other liability in connectionwith the sale
of our products There shall be no claims for defeds or failureof performance or product failure under any theory of tort,
contractor commercial law including, but notlimited to negligence,gross negligence,strict liability, breach of warranty and
breachof contract Repair,replacementor refund shall be the soleremedy of the purchaserunder this warranty, and in no
eventsha!lwe be liable for any incidental or consequentialdamages, tossesor expenses.rSomestatesdo not allow the
exclusionor limitation of incidental or cansequentlaldamages, so the above limitationor exclusionmay not apply to you..
LegalRighls: Thiswarranty givesyou specificlegal rights, and you may also have otherrights which vary from stole to stale.
© 2003 Toash'nosterlnc
All RightsReserved

P/N 6! 116Revl0/O3
Printedin China

...............................................................................................................................................
toastmaster"

Keep

Dated

Sales

Keep this booklet,

Receipt

for

Warranty

Service.

Recold d_e fbtlox_ng for reference:

Date purchased
Model number
Date code (stamped

on bottom)

EVERYBODY
But

EATS.

why

into

can

mixing,
brewing,
tasks
The

become

baking,

serve

of
your
COOKIN'

Maker

Use

and

Care

Guide

has

been

just

MASTER

grilling,

EASE

and

9our

STYLE.
stands

INNOVATION
life

yours

serving

AN0

name

invited

toasting,

and

TOASTMASTER

CELEBRATION

Bread

YOU

heating
WITH

life.

a chore.

kitchens

HELP

preparing

TOASTMASTER

millions
so

a fact

sometimes

meals
That's

It's

for

designed
keep

IN STYLE.

gou

:--:;--7-
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TOASTMASTER Breadmaker Manual L0804326

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