TOASTMASTER Breadmaker Manual L0804326
User Manual: TOASTMASTER TOASTMASTER Breadmaker Manual TOASTMASTER Breadmaker Owner's Manual, TOASTMASTER Breadmaker installation guides
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Page Count: 64
Bread Maker
USE AND CARE GUIDE
MODELS TBR15 AND TBR15CAN
Table Of Contents
Important Safi_guards ................................................................. 2
Before Your Fn'st Use ...................................................................... 3
Prover Outage ...................................................................... 3
Bread Maker Introduction ............................................................... 4
Parts ....................................................................... 4
Control Panel ...................................................................... 5
Features ........................................................................... 6
Program Specifications Chart .......................................................... 7
Display infbnuafion at Start ......................................................... 7
Helpful Hints for Bread and Dough ................................................. 8
Measuring ........................................................................ 8
Dough Ball ............................................................................... 8
Ingredients ........................................................................... 9
Substimms ............................................................................ 11
Bread ML'_es and Other Cook Books .................................................... 12
High Altitude .................................................................. 12
Freezing Baked Bread ........................................................... 12
Freezing Dough 12
Programming ...................................................................... 13
Programming Bread Maker Programs ................................................ 13
Programming Delay Timer ......................................................... 16
Recipes .............................................................................. 17
Breads ........................................................................... 18
FAST BAKE.= Breads and Instructions .............................................. 28
Day Old Bread Recipes ................................................... 33
Quick Breads and Bake ........................................................... 34
Doughs ..................................................................... 38
Cleaning and Storing ............................................................... 54
Before Calling for Service ............................................................ 55
Questions and Answers ........................................................ 55
Check List ...................................................................... 56
Suggestions .......................................................................... 57
Display Infbrmadou .................................................................... 58
Service Infbrmafion ............................................................... 59
Specifications .............................................................. 59
Recipe Index 60
loastmaster"
READ AND SAVE THESE INSTRUCTIONS
W_M/NING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal
injury or death Please fbllow all safety insm_ctions
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be Ibllowed to reduce the risk
of f'tre, electric shock and injury to persons, including the follmving:
0' Read all instructions before using this appliance.
@ Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning)
0, Do not touch hot surfaces. Always use oven mitts when handling Ore hot bread pma or bread..
4, Close supera4sion is necessary when this appliance is used near children.
0" 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 apolarized 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 fill out information that follows vrarranty,
Unpack and clean bread maker; 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 at the beginning of the course again
for all courses except FAST BAIU_TLThis may not airwaysproduce an acceptable loaf.. If you are not
sure when the outage occurred, remove the dough bail from the bread pan and place in an oven-safe
baking container Allow to double in size and place in a preheated 350°F/177°C oven f0r 30-45
minutes or until done,. The bread will sound hollow when tapped on top of' the loaf if it is done.
If you are using the FAST BAKE" course or if' the bread has already begun to bake when the outage
occurs, you must begin with new ingredients,
The power interrupt will not cover power surges, if'you experience frequent power surges, use a surge
protector.
....................................................................................................................................... toastmaster"
Bread Maker Introduction
PARTS
Lid Handle
Lid (P/N 21929)
Bread Pan
Handle
Bread Pan (P/N 21930)
Drive Shaft
(inside pan)
(rotates
blade)
Power
Su_
Cord
Power
Plug
Air
Exhaus_
Baking Chamber
Control Panel
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
::_ )i i :
............. ...... II::T_ zuastmas
NOTE: When using fl_e touchpad controls, be sure to press the pad until you hear a beep..
NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the control
panel; carefully peel it off_
DISPLAY
WINDOW
TIMER
PROGRAM
CRUST
COLOR
START/
STOP
Indicates the Program number selected, I to 8,
4, Indicates the CRUST COLOR selected.
_1,Indicates minute-by-minute baking time countdown.
• " Indicates 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
4, Press to select 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 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 is
selected,
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
fPROGRAM SELECT
The control panel wilt let you choose diff_erent program and crust color for some progrmns..
All programs except QUICK BREAD, DOUGH and BAKE. contain a beep to check the dough bait, to
add additional ingredients (Leo, raisins, nuts, and spices) or to stir ingredients.
BASIC ....................................... Use these programs for basic bread recipes and most
prepackaged bread mixes You may choose light,
medium or dark crust color.,
FAST BAKE" 1.5 Ib ............................ Make a loa£ of bread in less than one hour by using
dais program. Simply use the special instructions and
Jrecipes found in the FAST BAKE TM bread sections of
this recipe book_
FRENCH .................................. 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 .............................. tf a recipe contains more than 50% whole wheat flour
or when instructed in the recipe, use this program
SWEET ........................................ This program works best ffa recipe is high in fb.t,
',. sugar, eggs or cheese..
QUICK BREAD ......................... This program is used for recipes that contain baking
powder or baking soda rather than ),east to make
bread or cake rise, Scratch cake recipes must be
specially designed for this setting, The Quick Bread
progrmn may also be used to mix and bake a pre-
packaged cake or quick bread mix (15-18 ounces),
DOUGH ................................................ 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_
, gfi
BAKE ONLY ............................... This program is used for baking breads or cakes for
longer times in 10-minute increments,,
Bread Maker Use and Care G*fide
Program Specifications Chart (approximate times)
Process 1st 1st Display 2nd 2nd Finn Keep
Total Delay Knead Rise time for gamad Rise Rest Rise FBal_e Wa_rn
Program Time 1"imer Min. Min. beep** Min. Min. Sec, Min, Min. Min.
BASIC 3:00 t3:00 10 20 2:25 15 20 30 55 60 fi0
WFIOLE'_,\q-tE,W 3:4(1 13:00 10 25 3:1)[) 20 30 30 70 65 60
FliNCH 3:50 13:00 18 4(1 2:47 22 20 30 60 70 60
.:30 20 30 30 57 ,I8 fi0
SWEET 2:50 13:00 t0 5 o,
FASTBAKE :58 N/A 13 :57 t0 35 50
...........QUICKBR'IL4D i:34 N!A 14 NiA 5 80 60
DOUGH !:2{) 13:00 7 5 18 50
QBAI :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. Setting Time
1P Basic 3:00
2 Rapid 0:58
3P French 3:50
4P Wheat 3:40
5P Sweet 2:50
6 Quick Bread 1:34
7 Dough 1:20
8 Bake Only 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 CORRECT WAY
Be sure to measure accurately for success, Mis-measuring, even slighd); can make a big difference in
),our results..
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 spoons and level with a
straight edge°
1/4 CUP _[__ MEASURING CUP
,1"------€-----<__" _ MEASURING
1/2CUI ,_ _Q_f_. CUPS
1/2 1
tsp tsp t'. GRADUATED
Measurement/Conversion Chart
J
1 1/2 tsp = 1/2 TBL 8 TBL =t/2 cup
3 tsp = 1 TBL 12 TBL -- 3/4 cup
1/2 TBL = 1 1/2 tsp !6 TBL = t cup
2 TBL = 1/8 cup3/8 cup= !/4 cup + 2 TBL
4,TBL = 1/4 cup5/8 cup-- 1/2 cup + 2 TBL
5 TBL + 1 tsp = 1/3 cup7/8 cup= 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 bread in the FAST BAKE: _ program, the dough bali will be a very soft, loose ball with
a smooth texture and will be sticky, to the touch When touched it wi!t leave dough on your finger.
INGREDIENTS: READ BEFORE SHOPPING
Yeast: The Number One 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, 2¼ level teaspoons of' yeast. When
the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we
recommend storing yeast in an airtight container and refrigerating for up to 6 weeM or freezing it for
up to 6 months. Measure out the amount you need and allow it to come to room temperature before
using it -- this takes about 15 minutes.
If you have any doubt regarding the activity of the yeast, you may use one of' the following tests to
determine its strength° Each test calls for a different amount 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 TM 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.
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 from hard winter or spring wheat, it has a higher protein
content that makes it more durable than all-purpose flour_ The protein, when mixed with liquid,
becomes gluten..
................................................................................................................................................... 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 and is available at grocery stores.
Wheat is the only grain that contains the t)_e of protein that becomes elastic when kneaded Other
flours, such as rye, barley, oaks, soy; rice and buckwheat add flavor and fiber to breads but do not add
structure to the dough. Therefore, wheat flour is essential as a base when making bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both
protein and starch, and mills now can remove most of the starch leaving only the protein (gluten)
When gluten is added to recipes containing whole grain flours, it 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
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 our recipes. However, any brmad may be used. Refer to },east
ingredient section for other yeast substitutes
Conversion Chart for Quick-Acting Yeast
1 tsp active dry yeast =
1½ tsp active dry yeast =
2¼ tsp active dr3,yeast =
1 TBL active dry 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 using the quick-acting Red Star _Quick,Rise TM or bread maker
yeast., DO NOT substitute active dry yeast in these recipes.
B_ MIXES AND 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 alater 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 aplastic 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 help is available from Toastmaster ®(I_800-947-3744) or from
RED STAR _YEAST (1-800-445-4746)_
Bread Maker Use and Care Guide
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 only,. You may find your bread
maker looks different, however, the steps fbr operation are the same.
Open the lid and remove the bread pan by pulling
straight up, using the handle.
Mount the kneading blade on the shall flat side
down.
g
f
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 bread pan and push dox_m on rim until it snaps
securely into place, Fold handle down.
If the pan does not snap securely into place, remove
bread pan, Wearing oven mitts, place fingers behind
bread pan clips and gently pull away from oven wail.
Insert 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 is
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
Press the START/STOP button, The time left for the to be finished is displayed.
The
program
timer will count down in one minute increments. All programs except QUICK BREAD, DOUGH
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.
._,_!_ _ !_."._.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 away; allow the bread maker to coot down f0r
10 to 15 minutes with the cover open and pan removed If you attempt to use the unit too soon, it will
signal and display will read E:01_ Press Start/Stop until screen reverts to setting display and wait until
unit has cooled,
Turn the bread pan upside down and shake to release the
bread.,
Place the bread upright on a wire rack to cool 20-30 minutes
before cutting, This allows the steam to escape Be sure to
remove the kneading blade fi'om the bread.
CAIZrl ON:
• The bread pan, kneading blade and bread will be
very hot..
• Always unplug after use
....................................................................................................................................... toastmaster"
Programming Delay Timer
The delay timer can be set to delay bread making up to 13 hours.. At the selected time, delicious bread
will be ready,, The delay works for all programs except FAST BAKE TM, DOUGH and BAKE.
Add all ingredients to the bread pan in the order listed,, It is critical to add the ),east last on top of the
flour, and away fi_om liquid,, This will keep the ),east from activating until the bread maker starts to
mix,,
_Select the PROGRAM and CRUST COLOR, Before pressing START, set the TIMER for the amount o_f
time you want to wait before the bread is done_
EXAMPLE: It is 9:00 p.m. now The bread is to be ready at 6:30 a,m,, the next morning. Set the
_,.dmer fbr 9:30, because there are 9 hours and 30 minutes between 9:00 p,m, and 6:30 amo /
,_ TIMER '_ 1. _rhen pressed, the dme x_4tladvance in
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_
3, Press the Start pad. The dme is set, and
the colon blinks_ After one minute, 9:29
is displayed, and the timer continues to
count down in 1 minute increments.
NOTE: The bread maker will start
when the timer has counted do_a to
the start time fbr the progrmn
selected m begin.
Colon will blink
Bread Maker Use and Care Guide
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 Food Choices
Fats, Oils & Sweets
Group
USE SPARINGLY
OFa i (natural!y occurring and added): [
Sugars :{added) :: : I
Milk, Yogurt, & Cheese
Group
2-3 SERVINGS
Meat, Poultry, Fish, Dry
Beans, Eggs, & Nuts
Group
2-3 SERVINGS
Vegetable Group
3-5
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
or
RED STAR®
QUICK'RISE TM Yeast
or
Bread Machine Yeast
1.0 lb. loaf 1.5 lb. loaf
¾ cup 1 cup
4 tsp 2 TBL
4 tsp 2 TBL
1 tsp 1_ tsp
2¼ cups 3 cups
t½ tsp 2¼ tsp
t tsp 1_ tsp
1 tsp I'A tsp
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
13 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.
14, UNPLUG UNIT BEFORE CLF_NING_ DO NOT IMMERSE, THE BREAD PAN IN WATER, see
CLEANING AND STORING
Egg Bread 1.0 lb, loaf' 1,5 lb, loaf
Egg(s), room temperature plus 1 2
enough Water 80°F/27°C to equal ¾ cup 1 cup
Oil 1 TBL 2 TBL
Sugar 1 TBL 2 TBL
Salt 1 tsp t_ tsp
Bread Flour 2¼ cups 3 cups
RED STAR®Active DryYeast 1_ tsp 2¼ tsp
or
RED STAR ®
QUICK, RISE" Yeast 1 tsp 1N tsp
or
Bread Machine Yeast t tsp 1½ tsp
Program: BASIC
Honey Wheat Bread 1.0 lb. loaf' 1.5 Ib, loaf
Egg, room temperature plus 1 1
enough Water 80°E/27°C to equal ¾ cup 1 cup
Oil 4 usp 2 TBL
Honey 2 TBL 3 TBL
Salt 1 tsp 1½tsp
Whole Wheat Hour ½ cup 1 cup
Bread Flour 1'/.,cups 2 cups
RED STAR®Active Dry Yeast 1½ tsp ......... 2_Akg.
or
RED STARs
QUICK'RISE" Yeast 1 tsp 1½ tsp
or
Bread Machine Yeast t tsp_ 1½ tsp
Program: BASIC
............................................................................................................................................... toastmaster"
Rye Bread 1.0 ib, loaf 1.5 lb. loaf
"Crater 80°F/27°C ¾ cup 1 cup._
Oil 4 tsp 2 TBL
Caraway Seeds 2 t_sp ! TBL
Brown.Sugar 4 tsp 2 TBL
Salt 1 _ 1_ ksp
Bread Flour 1½ cups 2 cups
Medium Rye Flour ¾ cup 1 cup
RED STAR ®Active Dry Yeast !½ ksp 2¼ tsp
or
RED STAR ®
QUICK-RISE" Yeast 1 tsp 1¼ tsp
or
Bread Machine Yeast 1 tsp 1N tsp
Program: BASIC
Onion Bread
1°0 lb. loaf 1,5 lb, loaf
Water 80°F/27°C _¼cup 1 cup
Oil 4 tsp_ 2 TBL
D_ Onion Soup- Mix 4 tsp_ 2 TBL
Sug_a__r 2 ksp_ 1 TBL
Bread Flour 2¼ cups 3 cups
RED STAR _ Active D_ Yeast 1½ ksp_ 2¼ tsp_
or
RED STAR®
___QUICK-RISE" Yeast I ksp_ t _ ksp__
or
Bread Machine Yeast 1 ksE t_ ksp
Program: BASIC
Pesto Bread
1.0 lb, loaf 1,5 lb, loaf
Water 80°F/27°C % cu E 1 cup-
Pesto, room temperature 2 TBL 3 TBL
Dry Milk 1 TBL 4 ksp_
Sugar 1 TBL 4tsp..
Salt ½ ksp % ksp
Bread Flour 2 cups 3 cups
RED STAR* Acdve Dry Yeast 1_ tsp 2¼ tsp
or
RED ST,_R ®
QUICK'RISE'" Yeast t ksp_ 1½ tsp
or
Bread Machine Yeast 1 ksp_ 1½ ts!_
Program: BASIC
BreadMakerUse and CctreGuide
Cheese and Cracked Pepper Bread 1.0 lb. loaf 1.5 lb. toaf
Water 80°F/27°C '_ cup 1 cup
Feta Cheese, room temperature 1½ oz 2¼ oz
Dry Milk 4 tsp 2 TBL
Salt ¾ tsp Itsp
Sugar 1 TBL 2 TBL
Cracked Black Pepper 2 tsp t TBL
Bread Hour 2¼ cups 3 cups
RED STAR s Active Dry Yeast 1½ tsp 2¼ tsp.
or
RED STARs
QUICK°RISE TM Yeast 1 tsp t½ tsp
or
Bread Machine Yeast 1 ksp 1_ tsp
Program: BASIC
Italian Herb Bread
1.0 lb. loaf 1.5 lb. loaf
Water 80°F/27°C ¾ cup + 2 TBL 1 cup + 2 TBL
Oil 4 tsp 2 TBL
Sugar ! TBL 3 TBL
Salt 1 ksp . l____tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 2¼ cups 3¼ cups
Dried Italian Seasoning 1 tsp 2 tsp
RED STARs Active Dry Yeast 1¼ tsp !½ tsp
or
RED STAR_
QUICK°RISE TM Yeast 1 tsp 1¼ tsp
or
Bread Machine Yeast t tsp 1¼ tsp
Program: FRENCH
.......................................................................................................................................... toastmaster"
Sunflower and Sesame Seed Bread
1.0 lb. loaf 1.5 lb. loaf
Egg room temperature plus 1 !
enough Water 80°F/27°C to equal ¾ cup 1 cup
Oil 1½ TBL 2 TBL
Molasses 2 Lsp 1 TBL
Sugar 2 tsp 1 TBL
Salt 1 tsp 1½ _sp
Bread Flour 1½ cups 2½ cups
Whole '_eat Flour _ cup_. ½ cup
Sesame Seeds t ½ TBL 2 TBL
Cumin Seeds ¼ tsp ¼ Lsp
Sunflower Seeds 1½ TBL 2 TBL
RED STAR ®Active Dry Yeast t _ tsp 2 tsp
or
RED STAR®
QUICK'RISE" Yeast 1 tsp 1¼ Lsp
or
Bread Machine Yeast Itsp 1¼ tsp
Program: FRENCH
French Bread
L0 lb. loaf 1.5 lb. loaf
Water 80°F/270C :¼cup 1 cup
Sugar 1_Atsp 2 tsp
Salt 1 tsp 1½ tsp
Bread Flour 2¼ cups 3 cups
RED STAR®Active Dry Yeast l _ tsp 2 tsp
or
RED STAR®
QUICK, I_SE" Yeast ] tsp 1¼ tsp
or
Bread Machine Yeast 1 tsp I¼ tsp
Program: FRENCH
Shredded Wheat Bread
1.0 lb. loaf 1.5 lb. loaf
Egg, room temperature plus t 1
enough Water 80°F/27°C to equal Xcup + I TBL 1 cup + 1 TBL
Oil 2 TBL 3TBL
Molasses 2TBL 3 TBL
Salt i tsp 1½ tsp
Bread Hour ½ cup 1 cup
Whole Wheat Hour ! ½ cups 2 cups
Mini-Shredded Wheat, crushed ½ cu_p ............... ¾ cup ............................................
RED STAR* Active Dry ":(east 1½ tsp 2 ts]_.
or
RED STAR_
QUICK-RISE '"Yeast 1 tsp 1¼ tsp
or
Bread Machine Yeast 1 tsp 1¼ tsp
Program: WHOLE WHEAT
100% Whole Wheat Bread
1.0 lb. loa.f 1.5 lb. loaf
Egg, room temperature plus 1 t
enough Water 80°F/27°C to equal _¼cup 1 cup
Oil 2 TBL 3 TBL
Broom Sugar 2 TBL 3 TBL
Salt 1 tsp t½ tsp
Whole Wheat Hour 2¼ cups 3 cups
Vital Wheat Gluten 1 TBL 1½ TBL
RED STAR®Acdve DryYeast t½ tsp 2 tsp
or
RED STAR"
QUICK*RISE" Yeast 1 ts_p 1¼ ksp
or
Bread Machine Yeast 1 tsp 1¼ tsp
Program: WHOLE WHEAT
..........................................................................................................................................= oastmaster"
Pumpernickel Bread 1.0 lb. loaf
Water 80°F/27°C ¾ cup_
Oil 1 TBL
Molasses t TBL
.....Sugar 1 TBL
Salt 1 _sp
Medium R_,e Flour ¼ cu E
Whole Wheat Flour ¾ cup
Bread Flour 1¼ cups
Unsweetened Cocoa I TBL
Instmat Coffee t tsp
RED STAR* Active DD, Yeast 1_ tsp
or
RED STAR*
QUICK-RISE" Yeast 1 tsp
or
Bread Machine Yeast 1 tsp
1.5 lb. loaf'
1 CUp .........................................
4 tsp_
4 tsp
4 tsp_..............................
1_ tsp
cup
t cERt.
2 cups
4 tsp_
1½ tsp
2 tsp_
1¼ tsp_
1¼ tsp
Program: WHOLE WHEAT
Triple Wheat Bread 1.0 lb. loaf 1.5 lb. loaf
Egg, room temperature plus 1 !
enough Water 80°F/27°C to equal 1 cup 1 cup + 2 TBL
Oil ! TBL 2 TBL
Dark Molasses 2 TBL 3 TBL
Salt 1 tsp_ 1½ tsp
Cracked Wheat 1½ TBL 2 TBL
Wheat Bran 3 TBL ¼ cup
Wheat Germ 3 TBL ¼ cup
Whole '_q_eat Flour 1 cup 1½ cups
Bread Flour 1 cup 1_ cups
RED STAR_ Acdve Dry Yeast 1½ tsp 2 tsp
or
RED STAR*
QUICK-RJSE'_Yeast 1 tsp 1¼ tsp
or
Bread Machine Yeast 1 usp 1¼ tsp
ProgTam: WHOLE VCHFAT
Bread Maker Use and Care Guide
Cranberry Walnut Bread 1.0 lb. loaf 1.5 lb. loaf
Egg(s), room temperature plus 1 2
enough Milk 80W/27°C to equa! _¼cu E ................... l cup .............................................
Butter, room temperature 3 TBL ¼ cup
Sug=__.............................. j.TB_k.........................._.52P_.............................................
Salt 1 ts_, 1½ tsp
Lemon Peel _ tsp _¼tsp
Bread Flour 2¼ cups 3 cups
RED STAR®Active D W Yeast 1N tsp 2¼ tsp
or
RED STAR._
QUICK, RISE '_Yeast 1 tsp 1'/.,tsp
or
Bread Machine Yeast 1 tsp 1½ tsp
Add at the beep
Dried Cranberries or
Dried Cherries ¼ cup _ cup
Walnuts, chopped ¼ cup N cup
Program: SWEET
..........................................................................................................................................._toastmaster"
Rich Sweet Bread
100 lb° loaf L5 lb. loaf
Egg(s), room temperature plus 1 2
enough Water 80°F/27°C to equal :¼cup 1cup
Oil 4 tsp 2 TBL
Sugar 4 tsp 2 TBL
Salt 1 tsp 1½ tsp
Bread Flour 2¼ cups 3 cups
Raisins _ cup. _ cup
RED STAR®Active Dry Yeast 1_ tsp 2¼ tsp
or
RED STA_R_
QUICK, RISE" Yeast 1 tsp 1½ tsp
or
Bread Machine Yeast 1 ksp 1_ tsp
Add at the beep
Dried Cranberries or
Dried Cherries ¼ cup % cup
WalnuLs, chopped ¼ cup N cup
Program: SWEET
Cinnamon Raisin Nut Bread
1.0 lb. loaf 1.5 lb. loaf
Water 80°F/27°C _ cup 1 cup
Oil 4 tsp 2 TBL
Cinnamon _ tsp ¾ tsp
Dark Brown Sugar 2 tsp 1 TBL
Salt 1 tsp 1½ tsp
Bread Flour 2¼ cups 3 cups
RED STAR®Active Dry Yeast 1½ tsp 2¼ tsp_
or
RED STAR®
QUICK*RISE" Yeast 1 tsp 1½ Lsp
or
Bread Machine Yeast 1 tsp I_ tsp
Add at the beep:
Raisins ½ cup ½ cu_
Nuts _ cup ½ cup
Program: SWEET
_Y_._Y._r U."._,_:_,_,_G!!!:!_........................................................................................................................................
Holiday Bread
Water 80°F/27°C
__M_ijk_80_F!2_77C.......................... _L/-:.__v_.
Oil
Salt
sug_
Bread Flour
R£D STAR ®Active Dry_ Yeast
or
RED STAR_
___QUICK'RISE '_ Yeast
or
Bread Machine Yeast
1.0 lb. loaf 1.5 lb. loaf
¼ cup_._ ................... ½ cup_
_ cuc_m__
1 TBL 2 TBL
1½ Lsp 2 __
3 TBL ¼
2¼ cunts- 3_ ctips
1½ tSp. 2¼_SSp_.................................
1 tsp 1½_
1 _!2 1½ tsp
Add at the beep:
.... W_aln.ut.5,__cl)op_ped 'Acup _ .cuap_
Candied Fruit _ cup_ _ cup
Program: SWEET
...................................................................................................................................._toastmaster"
FAST BAKE TM Breads... As Easy As 1 - 2 - 3
The FAST BAK£ TM 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.
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 TM 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 BAKETM Breads
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 1 cu_ + 2 TBL
Oil 2 TBL
Su gTar 2 TBL
Salt 1 tsE
Bread Flour 3 cups
RED STAR _
QUICK RISE Yeast t TBL
or
Bread Machine Yeast 1 TBL
Program: FAST BAKE *"
1 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 temperature plus 2
enough Water 1I0°-115°F/43°-46°C to equal 1 cup_+ 2 TBL
Oil 2 TBL
Sugar 2 TBL
Salt 1 tsp
Bread Flour 3 cups
RED STAR _
QUICK,_SE" Yeast 1 TBL
or
Bread Machine Yeast 1 TBL
Program: FAST BAKE TM
Pesto Bread
1.5 lb, loaf
Water 110°_1t5°F/43_-46°C 1 cup + 2 TBL
Pesto, room temperature 3 TBL
Dry milk 4 tsp
Sugar 4 tsp
Salt N tsp
Bread Flour 3 cups
RED STAR ®
QUICK, RISE" Yeast I TBL
or
Bread Machine Yeast 1 TBL
Program: FAST BAKE"
Chevre-Cracked Pepper Bread
1.5 lb. loaf
Water 110°-115°F/43°-46°C 1 cup + 2 TBL
Feta Cheese, room temperature 2¼ oz
Dry Milk 2 TBL
Salt _ ts_p_
Sugar 2 TBL
Cracked Black Pepper 1 TBL
Bread Flour 3 cups
RED STAR ®
QUICKnRISE TM Yeast 1 TBL
or
Bread Machine Yeast 1 TBL
Program: FAST BAKE TM
Potato Bread
Water 115°-125°F/43°-51°C (warm)
Oil
Instant potatoes (buds or flakes)
Salt
Sugar
Bread Flour
RED STAR_
QUICK*RISE" Yeast
or
Bread Machine Yeast
1.5 lb. loaf
1cup + 2 TBL
2TBL
¼ cup
1 tsp
2 TBL
3 cups
1 TBL
1 TBL
Program: FAST BAKE TM
Cheese'n Onion Bread
Water 115°-125°F/43°-51 °C (warm)
Salt
Sugar
Sharp Cheddar cheese, shredded
Dried onion
Bread Flour
RED STA_R®
QUICK-RISE'_ Yeast ] TBL
or
Bread Machine Yeast 1 TBL
1.5 Ib, loaf
1 cup + 2 TBL
V_tsp
4 tsp
cup
4usp
3 cups
Program: FAST BAKE TM
............................................................................................................................................................ toastmaster"
Italian Herb Bread
1.5 lb. loaf
Oil 2 TBL
Salt 1 tsE_..
_ s_u ar............................................................... 2 TB__.LL.............................................
.Dr_mitk 4 up_
...._itz_l!an Sei_oning 4 Up_.
Bread Flour 3cups
RED STAR®
QUICKoRISE'* Yeast 1 TBL
or
Bread Machine Yeast 1 TBL
Program: FAST BAKE"
Cranberry Orange Bread 1.5 lb. loaf
Water I15°-125°F/43°-51°C (warm) ! cup + 2 TBL
Oil 2 tsp
Dried orm_ge peel 2 tsp
Dried cranberries ¼ cup_
Salt 1 tsp
Sugar 2 TBL
Dr), Milk 1 TBL
Bread Flour 3 cups
RED STAR_
QUICK*RISE" Yeast 1 TBL
or
Bread Machine Yeast 1 TBL
Program: FAST BAKE TM
Bread M:_cr Use and Care Guide
Day Old Bread Recipes
Breaded Pineapple
Chunked PineappIe 1 15-oz can
Cornstarch 2 TBL
Sug?x _ cup..
Butter ¼ cup_
White Bread, 1 inch cubes 2 cups
Drain pineapple, reserve juice, Add enough water to juice to equal 1 cup. Mix cornstarch and sugar,
add.juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix, Bake at
350°F/177°C for 30 minutes,
Bread Pudding
White Bread, 1 inch cubes
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 Snacks
Bread, sliced %inch daick
Butter, melted
Dry Seasoning, Mix*
8 slices
'Acu E
4tsp_
*Use any one of the following: dried spaghetti sauce seasoning, any ranch dressing, Italian herb
seasoning, garlic powder or garlic salt.. Amounts may be adjusted to ),our taste,.
Melt butter and seasoning,, Place bread on bakhag container and lighdy brush _dth butter mixmre. Bake
at 350°F/177°C for 10-15 minutes or until brown, Allow to cool. Break into bite size pieces,,
.................................................................................................................................................... toastmaster"
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 15 ounces)
works well using the QUICK BREAD program. Add ingredients listed on the package and the QUICK
BREAD program will mix and bake file pre-packaged cake or quick bread.
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 the quick bread or cake from the pan and cool on a rack before slicing.
Apple Walnut Reg,ular __ Lmg e.
Egg(s), room temperature 1 2
Milk 8WF/27°C 1 TBL 2 TBL
Oil 2 TBL ¼ cup_
__Sugar ½ cup_ 1 cup_
Grann_y_Smith Ap lcp__p_eeled and grated 1 cup.. 2 cups
Walnuts, choEped ½ cup. 1 cup_
All-Purpose Flour 1N cups 3 cups
._ Ba__ki[n_Soda ½ tsp_ 1tsp_
Bakin_ Powder ¼ k_p_ ½ tsE
Salt ¼ tsE _ tsE
Nutmeg_ ¼ t_sp. ½ tsE
Cinnamon ¼ tsE ½ tsp..
Program: QUICK BREAD
Bread Maker U._c and C.ns'e Guide
Banana Nut
Regular Large
Milk 80°F/27°C _ cup 1 cu i)
Oil 2 TBL ¼ cup
Bananas, ripe alld mashed I cup 2 cups
Eggs, room temperature 2 4
Sugar ¼cup _ cup
Dark Brown Sugza; packed ¼ cup N cup
Walnuts, chopped _ cup I cup
All-Purpose Flour ] _ cups 3 cups
Baking Soda 1 tsp 2 tsp
Salt 1 tsp 2 tsp
Progr_,Jn: QUICK BREAD
Corn
Lmge ,_
Milk 80°F/27_C ] cup
Eggs, room temperature 4
SUp,
Sugar ¼ cup
Salt 1 tsp__
All-Purpose Flour 2V_cups
Cornmeal 1 cup
Baking Powder 5 tsp
Program: QUICK BREAD
Cranberry Nut
Large
Milk _ 1 cup
Egg, room temperature 1
Oil 2 TB_
All-Purpose Flour 2½ cups
Sugar _ cup
Baking Powder 3_ tsp
salt 1
Dried [2_berries, coarsely chopped 1 cup
Walnuts, chopped 1 cup
Program: QUICK 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
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
Program: QUICK BREAD
Zucchini
.......... _
Zucchini, shredded 2 cups
Oil ½ cup
Eggs, room temperature 2
Vanilla 2 tsp
All-Purpose Flour 2 cups
__.Su_gar 1 cup
Baking Soda ¾ tsp_.
Cinnamon ½ tsp
Baking Powder ¼ tsp
Walnuts, chopped _ cup
(about 2 to 3 medium)
Program: QUICK BREAD
Nut Bread
Large
Milk 80°F/27°C 1 cup
Eggs, room temperature 2
Oi! 3 TBL
All-Purpose Flour 2_ cups
Sugar t cup
Brown Sugar, packed _ cup
Baking Powder 3½ tsp
Salt 1 tsp
Cinnamon 1tsp
Nuts, chopped t cup
Program: QUICK BREAD
_ _._!_.s.P.,._._,_;!_:,_.92!!_.......................................................................................................................................................
Date Nut
Regular
OrangeJuice 80°F/27°C ¼ cup
Egg, room temperature ]
Butter or Margarine, melted 2 TBL
All-Purpose Flour 2_ cups
Sugar ¼ cup
Baking Powder 2 tsp
Baking Soda ¼ tsp
Salt 1 tsp
Dried Dates, chopped 1 cup
Almonds, slivered ½ cup
Program: QUICK BRFAD
......................................................................................................................................................... toastmaster"
Doughs... _AsEasy As 1 - 2 - 3
1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough
for measuring information Place the bread pan in the bread maker,
2, Close the lid SeIect DOUGH PROGRAM Press START.
3, Remove the dough fi_om the bread pan when the beeper sounds, Follow shaping and baking
instructions,_
4_
l£you allow the dough to remain in the bread maker after the cycle is complete, it may over rise
and damage the machine
Rising times 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 dough program)
Always allow optimmn rising of shaped 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 water
or milk..
Egg White Glaze -- For a shiny, chin W crust, mix 1 slightly beaten egg white with 1 tablespoon water°
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled without sticking
Shaping Rolls
Cloverleaf Rolls --Shape into I/2 inch balls, Place 3 balls in each greased muffin tin and let rise until
double in size,
Crisscross Rolls -- Shape into balls. Combine two of the balls and roll into a 1/8 inch thick square
Cut strips 1/8 inch wide and place one strip across the top of each ball Repeat dais process, placing
the second strip in the opposite direction across the top of each ball.
Traditional Rolls -- Shape into balls, For "pull apart" rolls, place dough balls with sides touching in a
baking pan, For "individual" rolls place dough balls 2 inches apart on a baking sheet,,
Pan Sizes For Pull-Apart Rolls --
For a 1 lb. (9 rolls) recipe, use an 8 x 8 inch baking pan..
For a 1.5 lb. (18 rolls) recipe, use two 8 x 8 inch baking pans.
For a2 lb. (24 roils) recipe, use a9x13 inch baking pan
Bread Maker Use and C:we Guide
Dinner Roll Dough 9rolls 24 rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal _ cup + 3 TBL 1_ cups + 2 TBL
Oil 2 TBL ¼ cup
Sugar ¼ cup '/-,cup
Salt ¼ tsp _ tsp
Bread Flour 2¼ cups 4¼ cups
RED STAR* Active Dr3,Yeast 2¼ tsp 3½ tsp
or
RED STAR_ QUiC_'RJSE _"Yeast 1½ ts_p ................... _2___t?_p_
or
Bread Machine Yeast 1½ tsp 2_ tsp
Program: 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 dlT 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 1 loaf
..................................................................Water 80°F/27°C ---]-c_l _.............................................
Olive Oil g cup
_.. Sugar 2 tsp
Salt 1 tsp
3 cups
t¼ tsp
1Lsp
Bread Flour
RED STAR _ Active Dry Yeast
or
RED STAR®QUICK*RISE" Yeast
or
Bread Machine Yeast t tsp
Program: DOUGH
Dried Italian Seasonin E1 ts?_
Gmfic-Cheese Top.Ki.n_
Olive Oil ¼ cu]_
Dried Oregano 1_ tst_
Garlic, coarsely chopped _Acup
Parmesan Cheese, grated _ cup
Salt ¼ tsE
.Gre_e_kStyleTopeLng
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 your fingertips, make
indentations in the dough.
2o Cover and let rise in a warm place for 30 minutes or until almost double in size,. While the dough
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 remove from heat.
For Greek topping -- add onions and cook unti! onions are soft but not brown, approximately
5 minutes.
4. Use fingers to press dimples into dough agaim Spoon topping mixture evenly over dough.
Sprinkle with remaining ingredients°
5. Bake at 400°F/205°C tbr 20 minutes or until done°
Bread Maker Use and Care Guide
Wheat Dinner Roll Dough 9 rolls 24 rolls
Water 80°F/27°C ¾ cup 1½ cups
Oil I TBL 2 TBL
Bro_m Sugar 2 TBL ¼ cup
Salt ½ _p 1 tsp
Dr}, Milk 1 TBL 2 TBL
Bread Flour 1¼ cups 2_ cups
Whole Wheat Flour 1 cup. 2 cups
RED STAR_ Active Dr}, Yeast 1_ tsp 3 tsp
or
RED S]_ _QUICK-RISE '_Yeast 1 tsp 1¼ Lsp-__
or
Bread Machine Yeast 1 tsp !¼ tsp
_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 in
size.
3. Bake at 350°F/177°C for 25-3(I minutes, or until done
Buttermilk Roll Dough 9rolls 18 rolls
Cultured Buttermilk, liquid 80°F/27_C 1 cup 1½ cups
Oi! 3 TBL ¼ cup
Honey_ 1½ TBL 2 TBL
Salt ! tsE 1½ tsp.
Bread Flour _ cup 1¼ cups
Whole Wheat Flour 1_ cups 2 cups
Wheat Germ ½ cup ½ cup
Baking. Soda ¼ tsp ¼_
RED STAR®Active Dry Yeast 1_ tsp 2 _ ...............
or
RED STAR ®QUICK*RISE" Yeast 1¼ tsp 1_ tsR.
or
Bread Machine Yeast l¼ tsp_ 1½ tsR,
_o_am:DOUGH
Butter, melted 2 TBL 3 TBL
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 2tsE
or
Bread Machine Yeast 2 tsE
Program: 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 alighdy 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 done°
FRENCH TWISTS
Method
I. Use recipe above, Place on a lightly floured surface and divide dough into 18 pieces,, Roll into 14
inch ropes,,
2, Fold each rope in half and twist, starting at fold
3. Place on greased baking sheet and brush with 1/3 cup of' melted butter Cover and let rise in a
warm place until double in size,,
4,, Brush with glaze°
5. Bake at 400°F/205°C for 12 to 15 minutes or until done.
Bread Maker Use and Care Guide
Cheezy Garlic Roll Dough 9 rolls 24 rolls
Egg, room temperature plus 1 I
enough Water 80°F/27°C to equal I cu E 1_ cups
Oil 2 TBL 3 TBL
Sugar _ cup. _ cup
Salt Itsp 1½ tsp.
Bread Flour 3_ cups 4_ cups
RED STAR ®Active Dry Yeast 1¼ tsE 2 tsp
or
RED STAR* QUICK-RISE TM Yeast t tsp 1¼ tsp
or
Bread Machine Yeast 1 tsp 1¼ tsp
.__Program: DOUGH
Topping
Parmesan Cheese _ cup _ cup
Garlic, minced 1_ TBL 2 TBL
Butter, melted 3 TBL ¼ cup
Method
1, Place on a lightly floured surface Divide into pieces and shape.
2, Combine cheese and garlic, Dip pieces in melted butter and then in cheese-garlic mixture. Place
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 Dough
20 pita pockets
Water 80°F/27°C PAcups
Olive Oil 8 Lsp
Sugar 4 tsp
Salt 1¼ tsp
Bread Flour 2 cups
Whole M[heat Flour I_Acups
RED STAR®Active Dry Yeast 2_Atsp
or
RED STAR®QUICK'RISE _ "yeast 1¾ tsp
or
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 24 rolls
Wa.terS.0OF_/2.7.o_c......................................................!_yuj cup .............
Oil ¼ cup _ cup
Brown Su ar _ cup ½ cup
g;iF ......... 1 t.!p' _ up .............
Bread Flour 3½ cups 4½ cups
RED STAR* Active Dry Yeast 1½ tsp 2 tsp
or
RED STAR ®QUICK-RISE" Yeast 1 tsp 1¼ tsp
or
Bread Machine Yeast 1 tsp 1¼ tsp
Program: DOUGH
Topping
Orange Peel, grated 2 TBL ¼ cup
Sugar ½ cup _ cup
Butter, melted ½ cup _ cup
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 over rolls.. Cover and
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_
Challah Bread Dough
re ._alar large
Egg(s), room temperature plus 1 2
enough Water 80°F/27°C to equal _ cup 1½ cups
Oil 2 TBL ¼ cuE.
Sugar 1_ TBL 2 TBL
Salt 1 tsp 2 tsp
Bread Flour 2 cups 4_ cups
RED STAR _ Active D13, Yeast 1 tsp 2 tsp
or
RED STAR _ QUICK-RJSE '_ Yeast _ tsp ] ¼ tsp
or
Bread Machine Yeast _ tsp !¼ tsp
Program: DOUGH
Glaze
Egg Yolk(s), beaten 1 2
Water 1 TBL 1 TBL
Topping.
Poppy Seeds I tsp 1_ TBL
Method
1. 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,
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour or
until double in size.
3, Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/177°C fbr 25 minutes, or until done..
.............................................................................................................................................. toastmaster"
Whole Wheat Pizza Crust Dough
1thick or 2 thin crusts
Water 80°F/27°C 1cup
Oil 2 TBL
Sugar
Salt 1 tS_p
Whole _rheat Hour 1 cup
Bread Hour 1% cups
RED STAR®Active Dry Yeast .....2¼__t.sp
or
RED STAR ®QUICK, RISE TM Yeast 1_ tsp
or
Bread Machine Yeast 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
1thick or 2 thin crusts 2 thick or 4, thin cr_tsts
Water 80°F/27°C ¾ cup 1_ cups + 3 TBL
Oil 1 TBL 2 TBL
__Sugar 1 TBL 2TBL
Salt ½ Lsp Itsp
Dry Milk 1 TBL 2 TBL
Bread Flour 2¼ cups 4N cups
RED STAR ®Active Dr), Yeast 1 tsp 2 tsp
or
RED STAR ®QUICKoRISE TM Yeast _ mp 1¼ tsp
or
Bread Machine Yeast ¾ tsp 1¼ tsp
_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 Flour
RED STAR _ Active Dry Yeast
or
R_D STAR ¢ !2U!ICK.RISETM Yeast
or
Bread Machine Yeast
8 ba_els
1 cup .....................................
1½ TBL
1 tsp_
3 cups
2¼ tsp_
l_tsp_
1½ tsi_
Glaze
Eg.gz beaten 1
_To_pp_ (_opdonal)
Sesame Seeds, POEP.X Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes
Banana Wheat Bagel Dough
12 bagels
Egg, room temperature plus 1
enough Water 80°F/27°C to equal 1 cup_
Oil 2 TBL
Hone)., 1 TBL
Salt 1_ tsE
Banana, mashed _ cu E
Whole Wheat Flour 2½ cups
Bread Flour 1 cup_
RED STAR s Active D_ Yeast 2¼ tsE
or
RED STAR _ QUICK'RISE '_ Yeast 1_2 ts E
or
Bread Machine Yeast 11/'-,tsE
_o_am:DOUGH
Glaze
EggzWhite, beaten 1
Water 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
1coffee cake
...................................................................................Water 80°F/27°C ---!--c_-p ..............................................
Oil 1 TBL
.......................................................................Sugar --i' -YgE .........................................
Salt _ tsp
Dry Milk 1 TBL
Bread Flour 3¼ cups
or
RED STAR QUICK RISE Yeast 1 tsp
or
Bread Machine Yeast 1 tsp
Program: DOUGH
Hllhag
Cream Cheese, room temperature 8oz
Sugar 2 TBL
Maraschino Cherries, chopped _ cup
Milk, liquid 1 TBL
Almond Extract _ tsp
Glaze
Powdered Su_gar
Sour Cream
Milk, liquid
Sliced Almonds, to decorate
Maraschino Cherries, quartered, to decorate
½ cup
1 TBL
1-2 TBL
2 TBL
2 TBL
Method
1 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.
2. 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°
3. Cover and let rise in a warm place I hour or until almost double in size..
4. Uncover and bake at 375°F/190°C fbr 20-25 minutes or until done.
5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency..
Drizzle over the warm coffee cake. Decorate with almoncks and cherries.. Serve warm_
_._e,!..h!!_._rue_._:,_c!,_:o_!_ ..............................................................................................................................
Cinnamon Roll Dough
18 Rolls 24 Rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal 1 cup 1½ cups
Oil ¼ cup _ cup
Sugar _ cup_ _ cup
Salt 1 tsp 1½ tsp
Bread Flour 3½ cups 4½ cups
RED STAR_ Active Dry Yeast 1½ tsp 2 tsp
or
RED S%MP.* QU]CKoRISE." Yeast 1 tsp 1¼ tsp
or
Bread Machine Yeast t tsp 1¼ tsp
Program: DOUGH
Add at the beep:
Walnuts, chopped (optional)
Raisins (optional)
cup % cup
½ cup _ cup
Filling
Butter, softened _ cup ½ cup
Sugar _ cup ½ cup
Cinnamon 2 TBL 3 TBL
Glaze
Powdered Sugar ½ cup 3_cup
Mitk, liquid 3 TBL ¼ cup
Vanilla ¼ tsp _ tsp
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 plus 1
enough Water 80_F/27°C to equal 1 cup + 2 TBL
....OTI...................................................................................................................
Sugar _ cup
Salt 1 tsp
Bread Flour 3½ cups
RED STAR®Active Dry Yeast 1_ tsp
or
RED STARk'QUICKoRISE'" Yeast t tsp
or
Bread Machine Yeast
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped ½cup
Filling
Butter, softened _Acup
Sugar _ cup
Cinnmnon 1 TBL
Topping
Butter, melted ¾ cup
Brox_m Sugar _ 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, jelly-
roll 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 Mlker IJse and _'_re G_fide
Soft Pretzel Dough
........................................................................... 16_?etzels
Water 80°F/27°C 1¼ cups
Egg Yglk. rgom tem_l_e_tur.e ........................................ 1.......................................
Oil 1 TBL
Sugar 2 TBL
Salt 1 tsE
White Pepper' N tsp.
Bread Flour 3½ cups
RED STAR _ Active Dry Yeast 1 TBL
or
.... RE'D STA!_._ QUICK'I_SE " Yeast 2 tsp__
or
Bread Machine Yeast 2 tsE
Program: DOUGH
Glaze
Egg.Wh!te .1
Water 1 TBL
__ T_..p_ptional)
Kosher Salt 1 TBL
Sesame Seeds 1 TBL
Method
1,, Place dough on a lighdy floured surface and cut into pieces, Roll each piece into a !6 inch rope
Cross file ends of file rope to make a loop; twist the crossed ends once and f01d across the loop
2. Place on a greased baking sheet 1_ inches apart. Brush wifll glaze and sprinkle with topping Let
rise until double in size, about 30 minutes, Bake at 375°F/I90°C for 1.5-20 minutes or until done,
Variation
PEPPERON1 PRETZEL DOUGH
Medaod
1, Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients
2o Follow method above f6r completion
..................................................................................................................................... ttoastmaster"
Creamed Soup Bread Bowl Dough
4bowls
Eggs, room temperature plus 2
enough Water 80°F/27°C to equal 1 cup + 5 TBL
Oil 2 TBL
Honey ¼ cup
Dry Milk 3 TBL
Salt 2 tsp
Bread Flour 2¼ cups
Whole Wheat Flour t cup
Rye Flour tcup
Caraway Seeds 3 TBL
Dehydrated Onions ¼ cup
RED STAR_ Active Dry Yea_st 2_ tsp
or
RED STAR®QUIC_W_--g-ETM Yeast 1_ tsp
or
Bread Machine Yeast !_ tsp
Program: DOUGH
Note: Any 2 pound bread or dough recipe may be used; mix on dough program.
Method
1. Place dough on a lightly floured surface and dMde into 4 equal pieces. Shape into 4 smooth
round balls and place on a greased baking sheet.
2 Cover and let rise in a warm place for 1 hour or until double in size.
3, Bake at 350°F/177°C for 25-30 minutes or until done,, Allow to cool completely on a wire rack.
4_ With a serrated knife, remove the top 1 inch of each bread bowl Remove the center, leaving a
shell of ½ inch on sides and bottom,
5_ Fill with approximately 1 cup of creamed soup (non-creamed soup _1! soak through the bread
bowl too easily,) Cut removed bread into I inch pieces and serve with soup,
Bread Maker Use and Care Gtfidc
Party Dip Bread Bowl Dough
1 bowl
Water 80°F/27°C 1¼ cups
Suhrar 1 TBL
Salt 1 tsp_
Bread Flour 3_ cups
RED STA:W_Active Dry. Yeast 1 TBL
or
RED STAR ®QUICK'RISE '_Yeast 2 tsE.
OT
Bread Machine Yeast 2 tsp_
Program: 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 into a large smooth round ball and place on a
greased baking sheet.
2 Cover and let rise in awarm place for 1 hour or until double in size.
3. Bake at 350°F/177°C fbr 30-40 minutes or until done,, Allow to cool completely on a wire rack,
4,, With a serrated knife, remove the top 1-2 inches of the bowl. Remove the center, leaving a shell of
½ inch on sides and bottom.
5., Fill with 3 cups of dip, Cut removed bread into 1 inch pieces and serve with dip.
Shredded Beef Dip
Dried beeL chop_ped
Cream Cheese, softened
Sour Cream
Green Onions, chopped
Accent ®Seasoning.
Worcestershire ®Sauce
5oz
2-8 oz pkg.
cup
6
2'A tsE
to taste
Mix and chill before serving..
Makes 3 cups.
Shrimp Dip
Canned Shrimp, drained and mashed
Cream Cheese, softened
Mayonnaise
Green Onions, 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 by an
authorized service center. Unauthorized service will void your warTanty_
Cleaning
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 thoroughly-
C_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 Calling For Service
Questions and Answers
f
Questions
Why does the height and shape
of bread differ in each loaf?.
The bread has an unusual
aroma, Why?
The kneading blade comes out
Mth the bread,
The baked loaf of bread has a
floured corner
Why can the timer not be set for
more than 13 hours?
Can ingredients be halved or
doubled?
Can fresh milk be used in place
of dry milk?
Why is the display flashing E:01?
8
Ans_'ers
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&
Stale ingredients or too much yeast may have
been used.. Alu_ys use flesh ingredients.
Accurate measurements are essential to make
delicious bread.
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.
Longer delay times could alter the bakdng
resul ts_
No, Hthere is too little in the pan, tire knead-
ing blade cannot knead well enough, Hthere is
too much, bread swells out of the pan,
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.
The bread machine cavity needs to cool down
before making the next loaf _of bread.
.......................................................................................................................................... toastmaster"
Check List
"JRIL ""l
mok_ em_t_ b_md ris_s1oo co<_ d_e
_oesnot _am ¢olIope/ mu=h/ 1_m t_t_m
o_r_g/ _t_m b_0m i_, coar_,_
ingr_ien_s vent/ domp Ieadure
Please check the following:
unmen&
slkk'y
1, Unpiuggad!power ou_oge O
2, Displaysignal readsE00or E01 O
3. Ingredientsspilbd on heating_nent
4. ,Toplld wasopendufing,b_klng
O
O
O
u_
o
r,,
I.u
5 B_adleftinbreadpantoolongafterpro-
gram
6 Broodsllcedlustafterbaking(steamwas
no_a_bwedtoesca_)
7 Kneadingbkde notinsldbd O
8Not enough
Water 9, Toomuch
,,u_,u_ 10. Notenough
0 Flour '
:_ '_" It. Toomuch
12. No yeast
Yeast 13, Nolenough
14_ Tcomuch
, ,,,,, ,,,,,,,, _,_,,,, = =
t5. Nosugar,molassesor hon_y
16.Ingredientsusedotherthan
recommended
Flour 17,Wrongtypeof tbur used
18 YeastIo_hed waterbefore
Yeast kneading
19.Okt yea_used
O
20 TemMm:_tureo_wa_reith_t0o hotor
toocokl
0 0
0
0
0
0
0 0
0
0
0
0
0
0
0
0
0
0
0
_.!_,_!!_ _, _ c_:_o.::!_.p...................................................................................................................................
Suggestions
The following suggestions have a corresponding number found on the check list Be sure to read both.,
2.
3,
4_
6,
7o
8.-11,
Plug into 120 V - 60 Hz outlet. Refer to power outage instructions, Program was not
selected. Push START/STOP to clear display after last program
Open lid, remove bread pan and allow to cool,
Wait until course is complete; unplug, allow to cool and clean.,
Only open lid during "kneading process to check dough ball or' to add ingredients,
Remove bread as soon as program is done and place on wire rack
Allow to cool approximately 20 minutes.
Put kneading 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. (FAST
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 by 1/4 Lsp
14. Decrease by 1/4 tsp,.
15o Artificial sugar substitutes not recommended
16. Follow recipe or substitution lecommendations,,
17., Flours cannot be substituted,
18_ Place yeast on top of flour away fi'om liquids,,
19, Make sure yeast is fresh and room temperature,,
20. Water should be 80°F/27°C for all courses except FAST BAKE" which should be
'-. 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 Mndow will tell you what is happening with your bread maker Here are some
points to consider
f -"x
Messages Reason Solution
0:00 Cycle is complete, Press Start/Stop button to cancel.,
(Colon flashing) Keep Warm is engage&
E:01 Unit is too hot Press Start/Stop button to cancel,
signal beeping Open cover, remove bread pan and
allow unit to cool with cover open,
L:LL Romn temperat-ore Press Start/Stop button to cancel,
signal beeping is too low Place bread maker in a warm room
(Below 59°F) and allow to warm up
Display Blank Power has been Unplug unit and plug back into
interrupted oudec Unit must be reset.,
H:HH Short circuit of Send bread maker into Salton,
signal beeping sensor Inc for repair or replacement.
,/
Bread Maker Use and Care Guide
Specifications
f
Power Supply 120 V- 60 Hz
Power Heater 400W
Consumption
Kneading Motor 25W
Dimension (_NxDxH) Approx., 9.5"x12"x12.3"
Weight Approx,, 95 lb.
......................................................................................................................................................._toastmaster"
Recipe Index
BREADS
Cheese and Cracked Pepper ............ 21
Cinnamon Raisin Nut ...................... 26
Cranberry Walnut ........................ 25
Egg ......................................... 19
Frmlch .............................. 22
Holiday ........................................... 27
Italian Herb .............................. 21
Honey V_qmat ............................. 19
Oniml ................................. 20
Pesto ...................................... 20
Pumpernickel ............................... 24
Rich Sweet ................................ 26
Rye ......................................... 20
Shredded Wheat ........................ 23
Sunflower & Sesame Seed ......................... 22
Triple Wheat ......................... 24
White ....................................... 18
I00% Whole Wheat .................... 23
QUICK BREADS AND BAIZE
Apple Walnut ............................... 34
Banmaa Chocolate Chip ..................... 36
Banana Nut .......................... 35
Cranberry Nut ............................... 35
Corn ................................ 35
Date Nut ............................... 37
Nut ........................................ 36
Zucchini .............................. 36
DAY OLD BREAD USES
Bread Pudding ............................ 33
Breaded Pineapple ........................ 33
Crunchy Bread Snacks ....................... 33
DOUGHS
Mmond-Cherry Coffee Cake ............. 48
Bagel ......................................... 47
Banana Wheat Bagel ................... 47
Buttermilk Roll ................................ 41
Challah Bread ............................ 45
Cheezy Garlic Roll ........................... 43
Cinnamon Roll .......................... 49
Creamed Soup Bread Bowl ............... 52
Dinner Roll ............................. 39
Focaccia Bread ............................... 40
French Bread ............................ 42
Party Dip Bread Bowl ................. 53
Pita Pocket ................................... 43
Pizza Crust ........................... 46
Refreshing Roll ................................. 44
Soft Pre_el ............................. 51
Stick}, Brea_hst Roll .................... 50
v_rtaeat Dinner Roll ......................... 41
!g_ote Wheat Pizza Crust .................. 46
FAST BAKE BP'.EADS
Cheese'n Onion ....................... 31
Chevre-Cracked Pepper ..................... 30
Clanberry Orange ..................... 32
Egg ..................................... 30
Italian Herb ................................ 32
Pesto ........................................ 30
Potato ............................... 31
V_ite .................................... 29
............................................................................................................................................................Bread Maker Use ,and _rc G_fide
UMITED ONE YEARWARRANTY
Warranty: ThisToastmasler _ product is warranted to be free from defects in materials or workmanship for aperiod 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 IMPLIEDWARRANTIES 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):Foran appliance covered underthe warranty period, no charge ismade for serviceor posloge
Callfor return authorization(I 800 947-:3744)
Out-of Warranty Service: A flatratecharge by modelis madefor ouFof-warranty service Include$15 00 (US) for return
shippingand handling We will notify youby mail of the amount of thecharge for serviceand require you to pay in advance
for the repair or repkscement.
FarProductsPurchasedin ibe USA, but Used in Canada: Youmay return theproduct 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 thecost of customsduty /brokeragefeesto us inadvanceof
our performing any service..
RiskDuring Shipment:.We cannotassumeresponsibilityfor lossor damageduring incomingshipment Foryour protection,
carefullypackage the product Forshipmentand insureit wilh thecarrier. Besureto encloselhe following itemswith your
appliance: any accessoriesrelated to your problem,your full return addressand daytimephone number,a note describingthe
problemyou experienced,a copy of your salesreceiptor other proof of purchaseto determinewarranty status COD.
shipmentscannotbe accepted
To return the appliance, ship to:
Solton Inc
Attn: RepairCenter
708 SouthMissouri Street
Macon, MO 63552
Emaikconsumerrelations@toastmaster.cam
www.Toastmaster.com
To contact us, please wrile to or calk
Saflon Inc.
P.O. Box 6916
Columbia, MO 65205-6916
"E-800-947_3744
Umitationof Remedies:No representativeor personis authorizedto assumefor us anyother liability in connectionwith the sale
of our products There shall be noclaims 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 soleremedyof the purchaserunder this warranty, and in no
eventsha!lwe be liable for any incidentalor consequentialdamages,tossesor expenses.rSomestatesdo not allow the
exclusionor limitation of incidental or cansequentlaldamages,so the abovelimitationor exclusionmay not apply to you..
LegalRighls: Thiswarranty givesyou specificlegal rights, and you may also have otherrights which vary from stoleto stale.
© 2003 Toash'nosterlnc
All RightsReserved
P/N 6! 116Revl0/O3
Printedin China
............................................................................................................................................... toastmaster"
Keep Dated Sales Receipt for Warranty Service.
Keep this booklet, Recold d_e fbtlox_ng for reference:
Date purchased
Model number
Date code (stamped on bottom)
EVERYBODY EATS. It's a fact of life.
But sometimes preparing
meals can become a chore.
That's why TOASTMASTER has been invited
into millions of kitchens just like yours
so we can HELP YOU MASTER 9our
mixing, baking, grilling, toasting,
brewing, heating and serving
tasks WITH EASE AN0 STYLE.
The TOASTMASTER name stands for a
CELEBRATION of INNOVATION designed
to serve your life and keep gou
COOKIN' IN STYLE.
Bread Maker Use and Care Guide
:--:;--7-</ /W ¸¸
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o _
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qiii
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"°%,,;.,,<_
Questions
Call toll free 1-800-947-3744
Monday-Friday, 8:00 a.m.-5:S0 p.m. CST
0 v,_rw, toastmaster, corn
TBR15 AND TBR15CAN
