TOASTMASTER Breadmaker Manual L0904325

Toastmaster-1163-manual Toastmaster-1163-manual

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

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Page Count: 61

READ AND SAVE THESE INSTRUCTIONS

OToastmaster.

Bread Box_.Bread Maker

\\ \

Use and Care Guide

Recipe Book

•Model 1163

•_? QUESTIONS ??

Before Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of Toastmaster's

Bread Box,, Experts.

WARNING: A risk of fire and electrical shock exists in all electrical appliances

,-,nrltory cause oersonal iniurv or death. Please follow all safety Instructions.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including

the following:

. , ...

1. READ ALL INSTRUCTIONS.

2. To protect against electric shock do not immerse cord, plug, or appliance in water or other

liquid.

.: d ,

3. Do not touch hot surfaces.

Always use oven mitts when handling the hot bread pan or bread.

4. Close supervision is necessary when the appliance is used by or near children.

-5;Unplug-theunit-from-the-outlet-when-not-in-use-and-befo-re_cl_a_ih-g.

Allow to cool before attaching or removing parts.

6. Avoid touching moving parts.

7. 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.

iReturn the appliance to the nearest authorized service facility for examination, repair, or

electrical or mechanical adjustment.

8. Attachments that are not recommended Or sold by the appliance manufacturer should not be

used.

9. Do not use outdoors.

10. Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.

11. Do not place on or near a hot gas or electric burner, or in a heated oven.

12. To disconnect, grip the plug and pull out from the wall outlet. Never pull on the cord.

13. Do not use the appliance for other than the intended use.

14. This product is intended for household use only.

15. Use accessory attachments only if recommended by Toastmaster Inc.

l ' "SAVE THESE INSTRUCTIONS

THIS PRODUCTFOR HOUSEHOLD USE ONLY

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from

becoming entangled in or tripping over a longer cord, Extension cords are availiable from local hard-

ware stores and may be used if care is exercised in their use. If an extension cord is required, ape-

cial care and caution is necessary. Also, the cord must be (1) marked with an electrical rating of at

:l_st 13A., 125V., 1625W., and (2) the cord should be arrar_ged so that it willnot drape over the

countertop or tr;bletop where it can be pulled on by children or tripped over accidentally.

,,, -,

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your bread maker may

not operate properly, Bread ,maker should be operated on a separate electrical Circuit from other

operating appliances.

POLARIZED PLUG : This appliance has a polarized plug(one blade is wider than the other). To

reduce the risk of electdc shock, this plug is intended to fit in a polarized outlet only one way. If the

plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified

electrician. Do not attempt to defeat this safety feature. :

;

TABLE OF CONTENTS

Ii_PORTANT SAFEGUARDS ........................................................................................................... 2

BREADMAKER INTRODUCTION ............................................................................................... 4.-,7

• Basic features ............................................................................................................................ 4

• Program specification ................................................................................................................ 5

•Parts and functions .................................................................................................................... 6

• Control panel ............................ .................................................................................................. 7

INSTALLATION AND SAFETY PRECAUTIONS ............... ......................................................... 8-9

HOWTO CLEAN ............................................. :............. ..... ........................... ...... _.......................... 10

INGREDIENTS ................................................................. ............................................ ............ 11~13

•Yeast ........................................................................... .i.... ... ................ i...................................... 11

• Flour .......................................... ................................................................................................ 11

oSalt ............................................................................................................................................ 12

eFat ............................................................................................................................................ 12

•Liquids ....................................................................................................................................... 12

•Cinnamon and Garlic ............................................................................................................... 13

•Bread Mixes ............. :........... .i........ •................................................. i......................................... 13

OPERATION ................................. ............................................................................................ 14-18

•Programming(Bread/Specialty, Bread Rapid, Whole Wheat Bread) ................................... 14...16

Programming the Delay Timer ...................... ;.............................................. ............................. 16

•Programming Specialty Breads ................................................................................................ 17

•Programming Dough ............................................................................. ................................... 18

•Baking Control ......................................................................................................................... 18

•Crust Treatments ..................................................................................................................... 18

STORING YEAST PRODUCTS ..., .......................................... ....................................................... 19

COOKBOOK GUIDE (RECIPES) ......... ................................................................................... 20-55

•Breads ............................................................................................................................... 22.-.35

•Doughs ................................ ................................................. ,...... :...................................... 36.-.55

BEFORE REQUESTING SERVICE ......................................................................................... 56_60

•Problems and Solutions ........................................................................................................... 56

•Service Information ................................................................................................................... 56

•Before requesting Service .................................................................................................. 57~58

•Questions and Answers ...................................................................................... ...................... 59

•Display Signals ................................................................................... ...................................... 60

SPECIFICATIONS ............................................................................................................................ 60

B FtEA DMAKE R INTRO DU CT!ON

Basic Features

rPROGRAM SELEC T

The PROGRAM SELECT button will let you choose four different programs;

-Bread/Specialty, Bread Rapid, Whole Wheat Bread and Dough,

The Bread/Specialty Program and Whole Wheat Bread Program contains an audible 4 beeps

signal which sounds 3 minutes before the end of second kneading.

This tells you to add the additional ingredients(i.e, raisins, nuts) required in the specialty bread recipes.

When the bread is done, the beeper sounds 8 times and [:H] is displayed on display board.

•Bread/Specialty Program ...................

•Bread Rapid Program .........................

Whole Wheat Bread Program ............

•Dough Program ...................................

z_....

Simply put the measured ingredients into the bread pan

and press the START pad. After 3 hours and 40

minutes, the beeper sounds 8 times indicating that the

bread is done. This cycle contains an audible signal

(4 Beeps) which sounds after about 21 minutes into the

program, This is when you add the additional

ingredients(i.e, raisins, nuts).

Save an hour using this Bread Rapid Program. After

2 hours and 40 minutes, the beeper sounds 8 times

indicating that the bread is done.

If a recipe containsmore than 50% whole wheat flour,

then use Whole Wheat Bread Program. This program

takes 4:00 hours to complete. The first 20 minutes, the

breadmaker is pre-heating prior to first knead cycle. This

cycle contains an audible signal(4 Beeps) which sounds

after about 92 minutes into the program. This is when you

add the additional ingredients(i.e, raisins, nuts).

The Dough Program'is used tO prepare dough for making

bread or rolls which are shaped before baking in your

conventional oven. The dough is kneaded an hour and

3 minutes. The dough is removed from the bread pan,

rested and shaped as desired before baking. The Dough

Program can be used to make the dough for pizza, coffee

cake, cinnamon buns, pretzels, bread sticks, bagels, etc.

SETTING THE DELAY TIMER

The Timer can be set to delay

breadmaking from 4:10 hours

to 13 hours.

At the selected time, delicious

bread will be ready.

BAKING CONTROL

The Baking control function

allows you to select a dark,

medium or light crust.

WARM

The breadmaker can keep

bread warm for 3 hours after

the Bread/Specialty or Whole

Wheat Bread program is fin-

ished. If the bread is not

removed at the end of the

program, the bread

will automatically be kept

warm for up to 3 hours. J

[] Program Specifications

Program

Process

" limer set

"_ Pre-heat

_,,_" 1st knead

_Rest

_._ 2nd knead

_.._ 1st rise

_7 Gas squeeze

2nd rise

_,1_ Gas squeeze

1_ 3rd rise

_Baking

'_ Cool

"_ Hold Warm

"_ End

TOTAL

Bread/Specialty

4:10-13 hours

7 rain

5 min

12 min

Bread Rapid

7 min

5 min

12 min

20 min

4sec

20 min

4sec

46 min

50 min

Whole Wheat

Bread

4:10-13 hours

20 min

13 min

50 rnin

12 min

40 min

4sec

25 min

•4 sec

60 rain

50 min

20 min

3 hours

End

3:40

End

2:40

20 min

4 sec

15 min

4 sec

40 min

50 min

20 min

3hours

End

4:00

Dough

6 min

5 min

12 min

40 rain

4 sec

End

1:03

-The Bread/Specialty and Whole Wheat Bread Program containsan audible signal(4 beeps) which

sounds3 minutes before the end of second kneading.

This tells you to add the additionalingredients(i.e. raisin, nutsor vegetables etc.) required in the

specialty bread recipes.

- The beeper sounds8 times at the end of coolingprocess to indicatethe bread is done.

[] Parts and Functions

Bread pan Handle Lid

Kneading Blade

(Flat side down)

Handle

Bread Pan Viewing Window

Shaft

(Rotates the

kneading blade)

Control Pane

Air Exhaust

(Air is vented through

these outlets)

fAccessories

150

Uquid Measuring Cup

(1 cup)

[] Control Panel

r•REMAINING TIME |

INDICATOR /

This displays the remaining I

time for the program to be |

completed, n

__W BREAD• PROGRAM "_

INDICATOR

hen program is selected,

e indicator will light up. _,

BAKING CONTROL

INDICATOR

gthe baking control

pad will advance the indicator

for light, medium or dark

crust.

STOP

Press this pad to cancel a

program. If you make a mis-

take when setting the delay

timer, press the STOP pad

and re-enter the correct

program.

I_Toastmaster

TIMER

Set

REMAINING TIME

I'-'"'-"-'1

I-r. FrFr

HOURS MINUTES

=LAMSELECT

(3D

Whole Wheat _D

Dough _D

Dark aD

Med aD

kight_

START

rDELAY TIMER INDICATOR _

After setting the delay time,

_ress the start pad. The

timer indicator will light up.

When the breadmaker

starts to knead, the indicator

goes off.

TIMER

Press timer pads to set the

time delay. The time will

advance by 10 minute

intervals from 4:10 to 13:00

hours. This timer can

only be used for the

bread basic and whole

wheat ram.

PROGRAM SELECT

Press this pad to select the

program: Bread Basic,

Bread Rapid, Whole wheat

Bread or Dough.

BAKING CONTROL

Press this pad to select dark,

medium or light crust.

START

After setting the desired

program, the baking control

and timer (if needed), press

this pad to start the program

or timer count down. J

CAUTION I If you want to cancel the selected program, press the STOP pad for

more than 1 second at any time during the cycle.

INSTALLATIONANDSAFETYPRECAUTIONS

Read this manual and follow these simple safety precautions before using this appliance.

The breadmaker should be placed on a

heat resistant surface and away from

direct sunlight.

Allow at least 4 inches clearance on all

sides of the breadmaker when it is in

use.

Plug the breadmaker into a properly

wired wall outlet(120V/60Hz only).

Do not use the breadmaker near a

source of heat or where it is unstable.

O0 0 O0

Keep the breadmaker away from

babies and children. They may touch

th e control pads or hot surfaces during

operation.

Do not cover the breadmaker with any-

thing, or put anything in the breadmak-

er(except the bread pan) as this may

cause a fire or a malfunction.

Do not open the lid or remove the bread

pan during operation.

The lid may be only opened on the

Bread/Specialty or Whole Wheat Bread

program to add extra ingredients at the

indicated time(beeper sounds 4 times).

Lifting the lid during operation will allow

warm air to escape, there by hindering

the RISE and BAKE stage.

Never immerse the breadmaker, cord or

plug in water.

This would be very dangerous.

Do not immerse the bread pan in

water. It may cause the shaft to

malfunction. Wipepan with a damp

cloth to clean.

Do not dent or damage the bread

pan. The breadmaker will not operate

properly if it is damaged.

Be sure to disconnect the power cord

by pulling out the plug, and allow the

breadmaker to cool down before

storing.

HOW TO CLEAN

,_CLEANING (Always, unplug unit)

• Avoid using any cleaning agent other than

dish detergent.

= Do not use steel wool or other abrasive

materials.

• Do not wash the removable parts in the

dishwasher.

• Wipe the shaft with a soft cloth or sponge to

prevent damage to the seal packing.

Allow to dry before storing the pan inside

the bread maker.

SEAL PACKI SHAFT

•Wash the kneading blade with a soft cloth

or sponge, and let dry. If necessary,

immerse in water for a while and clean with

aSoft toothbrush. Dry thoroughly. The

kneading blade should be removed and

cleaned after use.

KNEADING BLADE

•Do not immerse the bread pan in water.

Wipe clean with a damp cloth, then dry thor-

oughly.

• Wipe the exterior with a damp dish cloth after

each use.

Do not immerse in water or splash with water.

• After using, cool and wipe out crumbs or

flour from the oven interior with a dampened

washcloth. A dampened, small soft

brush may also be used.

•Do not use metal utensils to prevent damage

to the non-stick coating of the bread pan.

NOTE : The non-stick coating may change

color after prolonged use. This is caused by

moisture and steam, and in no way affects per-

formance.

STORING

= Be sure breadmaker is completely cooled before storing.

•All removable parts should be thoroughly cleaned and dried.

•Store breadmaker with lid closed.

.... _ J

INGREDIENTS

Congratulations! You have just acquired a TOASTMASTER Bread BOXTM.Toastmaster, Inc. has

become a household name you can count on as has RED STAR ®Yeast. The home economists at

RED STAR ®Yeast and TOASTMASTER have combined their efforts to provide the exciting recipes

in this cookbook. Many hours of developing and testing these recipes were necessary to assure you,

the home baker, a variety of delicious homemade breads.

While some of you have been baking breads using traditional methods for years, others may have no

experience at all. Actually, neither group has an advantage over the other since using a bread

machine is a completely new concept in bread making. To achieve optimum results, please take a

few minutes and read the following information before you even shop for the ingredients.

All ingredients except water should be at room temperature.

[] Yeast : The Number One Ingredient

RED STAR ®Active Dry Yeast was used in developing all the recipes in this book. However, RED

STAR ®QUICK-RISE TM Yeast could also be used. We found that we did not have to vary the amount

used when we substituted one for the other in this TOASTMASTER Bread BOXTM.

Follow Package directions if using Bread Machine Yeast.

Because yeast can grind against itself and become very fine. It is packaged by weight and not by

volume. A1/4oz. package of RED STAR ®Yeast contains approximately 21/4 level teaspoons of yeast.

The activity of yeast will deteriorate when it is exposed to oxygen, moisture or warmth. Therefore,

yeast needs to be stored airtight, refrigerated or frozen. Yeast is granular and comes to room tem-

perature very quickly.

Yeast ferments sugar to leaven bread. White and brown sugar, honey and molasses may be inter-

changed equally. Since honey and molasses are liquids, decrease the water by the same amount as

the honey or molasses added_

Artificial sweeteners may not be used as the yeast cannot react with them. But yeast does have the

ability to convert the starch in flour to sugar. French bread is an example of yeast activity in a bread

dough with little or no sugar. Although sugar is the favorite food of yeast, too much sugar will cause

the yeast to disfunction, especially within a bread machine program. The yeast will have a feeding

frenzy and then become lethargic. The loaf of bread will be small and dense. Dried fruits also con-

tribute sugar to the bread dough. Resist the temptation to add more than specified in the recipe.

[] Flour : Bread Flour Is Essential

Bread flour is a necessity. It is milled from a hard winter or spring wheat. The protein content is high-

er and more durable in bread flour than in all-purpose flour. The protein when mixed with liquid

becomes gluten. When gluten is kneaded it becomes elastic and when baked is the structure of the

bread. All purpose flour, milled from a combination of soft a_ndhard wheat, becomes elastic too easi-

ly for use in a bread machine and quickly loses its ability to stretch well. The bread made from all-

purpose flour will be small and dense. Several well-known mills now market bread flour. They are

labeled as bread flour on the packages and are readily available at grocery stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other

flours such as rye, barley, oats. soy, rice and buckwheat add flavor and fiber to breads but do not

become part of the structure of the dough. Therefore, it is necessary to have a wheat flour as a base

when making breads with other flours.

ViT_,iWheat Gluten is produced by processingwhite flour one more step. White flour contains protein

and Starch. Mills are now able to remove most of the starch leaving only the protein(gluten). This is

more expensive but is used in very small amounts, when vital wheat gluten is added to recipes con-

taining all whole grains, it helps to improve the volume and shape of the loaf. Usually 1 teaspoon per

cup of flour will make a difference. If more than a tablespoon per cuP of flour is used, the bread may

be tough. Grocery stores are beginning to stock this ingredient in the aisle with baking ingredients.

It is also available at health or natural food stores ....

To measure flour, spoon into measuring cup and level off.

DO NOT : tap cup

pack flour into cup

--sifffl_r

Store flourfor long periods of time in the freezer rather than the refrigerator. Refrigerators tend to dry

out flours.'Be sure the flour is at room temperature before placing in a bread machine.

[] Salt : Regulates Yeast Activity :1

Salt is necessary to control the activity of yeast, disciplining it to work slow and steady. Without salt

yeast acts very rapidly and gives out too quickly. Sa!t also strengthens .the structure of the dough.

If too little or no salt is used, the bread will rise rapidly and then fail either before the baking or as

soon as the baking begins; the texture will be coarse and uneven. Some salt substitutes will work

effectively.

[] Fat : Dough Enhancer And Conditioner

Shortening is an American term for fat used in recipes. The recipes in this book Use vegetable oil.

Solid shortening, butter or margarine maybe substituted; Divide into small pieces before placing in

the machine, There will not be any noticeable flavor difference. The crust may be a little crisper with

butter.,Margarine tends tomake the crust a little tougher. Light or whipped margarine does not work

well. .....

[] Liquids : Activate The Yeast And Bind The Dough

Liquids include all the wet ingredients used in the recipe. Traditional bread bakers have been taught

correctly that warm liquid(110..115°F) will activate dry yeast. However, when yeast is used in a bread

machine, the,liquid temperature most likely to provide a good environment for the yeast is 80°1=.With

this temperature, the yeastactivates gradually to accommodate the program of the machine. When

higher degrees of liquids are used, the yeast not only activatestoo quickly, but also the entire dough

becomes too warm, !fthe temperature of the dough raises over 100°F during the rising times, the

yeast does not die but becomes very lethargic and is not able'to work effectively.

Because climates and seasons of a year make for a wide variety of humidity levels, the liquid

amounts called for in a recipe may haveto be adjusted. Flour will not accept the same amount of

liquid in a moist humid climate as it will in adry climate; i.e., Florida residentsalways use less than

Arizona residents. _ ....

Wisconsin bakers will use less liquid in their machines in thesummer than in the Winter. The differ-

ence may be as much as 1/4 to 1/2 cup of liquid. When bread is kneading, the dough should be a

soft, tacky ball. More flour, one tablespoon at a time, may be added after 5 minutes of kneading if the

dough is too wet.

More liquid may also be added, one tablespoon at a time, if the dough is too dry. If the bread falls

during the baking cycle and/or is quite coarse, reduce the total liquid amount.

When the machine is set on the delay timer, reduce the amount of liquid in most recipes by I table-

spoon and be sure the liquid is very cold.

Eggs are also considered part of the total liquid amount. One egg should measure 1/4 cup. If it does

not, add additional water to equal 1/4 cup per egg. An eggwhite is equal to 1/8 cup. If it does not,

add additional water to equal 1/8 cup. Eggs need to be at room temperature before putting them in

the machine. If eggs are taken directly from the refrigerator, place them in a bowl of warm water to

takeoff the chill before cracking. DO NOT USE EGGS OR ANY PARISHABLE FOODS WITH THE

DELAYED SETTING.

Recipes which require non fat dry milk can be substituted with milk. Omit the dry milk and replace

part or all of the water in the recipe with milk. Dry milk, like liquid milk, will make the crumb structure

have a more velvety texture. Fresh milk is not recommended with the delayed setting.

[] Cinnamon And Garlic : Not True Friends Of Yeast Dough

Although cinnamon is associated very closely to the nostalgic senses of bread, it has not been apart

of the actual dough. Previously, cinnamon and sugar were sprinkled on dough before it was rolled up

jelly roll fashion. Adding it to the dough in a bread machine presents a problem. Cinnamon acts to

bread dough as meat tenderizer acts to meat-breaking down the structure. Although it smells won-

derful as it is baking, the flavor is dissipated in the baking process. DO NOT ADD MORE than listed

in the recipe.

Garlic inhibits yeast activity. Use garlic in a spread for the bread rather than adding it to the dough.

[] Bread Mixes

Use mixes labeled for 1-11/2 pound loaves. For best results use the Rapid or BREAD/SPECIALTY

Delay Program.

Layer ingredients in bread pan in the following sequences:

YEAST

INGREDIENTS

WATER

If additional assistance is needed, expert help is available from Toastmaster(I-800-947-3744) or

from RED STAR °YEAST(I-800-445-4746 #4).

OPERATION

UProgramming,Bread/Specialty, Bread Rapid, Whole Wheat•Bread •

1Openthe lid and remove the bread

pan turning the bread pan clockwise

and then pulling straight :up, using

the handle.

Mount the kneading blade on the

shaft.

Placeall ingredients in the bread

pan. Make sure not to omit any

ingredients.

YEAST

INGREDIENTS

WATER __

NOTE • when using the timer add the _.

yeast last on top of the flour and

,away from the liquid, This is critical,

for goodresults. - , :,,

Place the bread pan in the bread-

makerand turn counterclockwise.

IAlign the (V FRONT) I

mark to the.FRONT

side of the breadmaker

Close the lid slowly and tightly using

the handle, until it clicks. Plug in the

breadmaker. The display indicator

will light _@_

REMAINING TIME

f-I • I'-I FI]U-UU

HOURS MINUTES

Select the desired Program and

Baking Control (light, medium or

dark crust).

The program and Baking Control

indicator should light up.

displayed will

•be 4:00. The first

20 minutes will be

pre-heat time.

Press the START pad.

Notice that the time left for the

bread to be finished is displayed

3:40 and is counting down (2:40 for :

Bread Rapid). i i

For the whole wheat IRTART I

cycle the time

The timer counts }by minute.

down the

[ __:_nl

__-tj

CAUTION: Do not touch the Breadmaker,

because it is very hot during baking. Do not

open the lid during operation. Heat will

escape and final result may be altered.

8The beeper will sound 8 times indicating the bread is done and cooled.

After bread is done, if you do not take the bread out of the breadmaker immediately, the

bread is kept warm for 3 hours displaying [:H] on the remaining time(Not in rapid or

dough cycle).

After 3 hours, [End] is displayed.

[E:H.]} [E ndJ

NOTE: The beeper sounds 4 times when baking is complete, Cooling then proceeds.

When serving bread that is just baked, press the STOP pad first, then take the bread out

from the bread pan. (Be sure to use oven mitts, because the pan is very hot.) Dissipate

heat by placing a towel or other cloth under the bread before cutting. Turn the loaf on its

side and cut with a serrated knife.

9 , .." " i. ,I0

aL°w

Press the STOP pad and remove Turn the bread pan upside down

the bread pan using oven mitts. . and shake the bread pan several

times to release the bread.

Place the bread on a

wire rack to cool and

remove the kneading

blade from the bread.

• The bread pan, kneading blade and bread

:• Always unplug after each use.

[] Programming the Delay Timer (Bread/Specialty And Whole Wheat only)

_"_Set the timer for however 10ng you want to wait before the bread is done(from 4:10 to 13 hours,

in 10 minute intervals).

I EXAMPLE: Itis 9:00 p.m. now. The bread should be ready at 6:30 a.m. the next morning.

Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and

6i30a.m... .',. ' .,:.i. _:

...... "' 'i. When pressed, the time will

advance in !0 minute incre-

ments.

"!t7

,"ILl.

2. When constant pressure is

applied to the pad, the time will

advance quickly. ,. ,

•q:3DI

3. Press the START pad and the

timer is set. The timer set indi-

ca,or,s,,,,a°Ot,eco,onb,,nko,up I ql

. ..... After one minute, 9:29is dis -'''_ ' TIME SET •, :q,i 2

played, and thetimer continues _

,'to Count down '. Colon will blink

', i i .... 'i .....

TIMER SET indicator lights

NOTE: If you pass the

;desired delay time, push the

(Y) pad to go back.

Continually pressing the (,)

pad will advance the time

faster up to 13:00.

This is the longest that the

timer may be delayed.

It will then count down in 1

minute increments to 3:40,

then it will start.

[] Programming Specialty Breads-Raisin Bread, Nut Bread, etc.

NOTE : SEE COOKBOOK GUIDE FOR RECIPES.

[

Prima_ry Kneading ]

Rest J

[Secondary Kneading J

1. Press program to select Bread/Specialty Program.

2. Press the START pad. Notice that the knead indicator

is lit, and the timer displays 3:40 indicating how long it

will take to complete the bread making program

.After about 21 minutes from the start (and 3 minutes before

the secondary kneading is finished), 4 beeps indicate the

time to add any additional ingredients raisins, nuts, cheese,

etc.

Open the lid and add ingredients quickly and evenly

over the dough. Opening the lid at this time will not

stop the kneading, so be careful. Close the lid. Now

the unit will continue through the remaining stages

automatically.

NOTE:

•Make sure you select the Bread/Specialty Program: If overlooked, the beeper will not sound to

indicate when to add the additional ingredients. •

•If you add the additional ingredients before the machine beeps 4 times, the ingredients may be

crushed.

•After adding the extras, quickly close the lid to prevent heat loss.

•It is better to select light baking control for a soft and delicious crust.

• _1 I

, i ¸

Programming Dough ,. ,.

The Delay Timer cannot be used for the dough program.

_BEMAINING_TJME_

nnl

HOURS MINUTES

1. First choose a recipe from the Use and Care Guide.

2. Press:the PROGRAM SELECT pad 4 times; the dough

indicator will be lit.

The remaining time displays 1:03.

3. Press the START pad. The knead indicator should be lit

and the breadmaker will start to knead.

4. After I hour and 3 minutes the beeper will sound indicat-

ing the time to remove the dough.

5. Follow your recipe directions to complete whatever you

have chosen to make. 'r )

[] Baking Control

The Baking Control function is used for any loaf of bread baked in the Automatic Breadmaker.

The Baking Control function is used to select the color of the crust. It can be baked light, medium

or dark, you choose!

1. Press one time, medium is selected.

2. Press more than one time, the baking control function will

be advanced as follows:

°'az°I'v"xl "0"t"b°atene"w't" 1

Egg YolkGlaze Mix I slightly beaten egg yolk with I tablespoon(15ml) water or milk.

Egg White Glaze Mix1 slightly beaten egg white with I tablespoon(15ml) water.

Always allow optimum rising of shaped dough. Then, use a pastry brush to gently apply the glaze.

Bake as directed in the recipe. For a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a

shiny, chewy crust, use Egg White Glaze, because egg yolk is notused, crust will not be as golden in

color.. ....... ;.: r . ....

[] Crust Treatments (use only with dough program)

NOTE: It is not necessary to press the Baking Control pad when rnedui m is desired.

Just press the START pad and the Baking Control will be set medium automatically.

STORING YEAST PRODUCTS

[] FREEZING OF BAKED YEAST PRODUCTS:

When freezing a baked yeast product, it is important to have it completely cooled before wrapping to

prevent moisture from making the product soggy.

Do not frost before freezing. Freeze cooled unwrapped product one hour to harden. Remove from

freezer; wrap in plastic wrap or aluminum foil. Place in plastic bag and seal. Freeze for six to eight

weeks. To thaw, partially open wrappings to allow moisture to escape.

iFREEZING UNBAKED YEAST PRODUCTS:

Freezing dough for later shaping and baking is done after the dough is kneaded and before the first

rising. Divide dough into desired amounts and flatten into disks, one-inch thick. Place on cookie

••sheet and put in freezer one hour to harden. Remove from freezer; wrap with plastic wrap or alu-

minum foil. Place in plastic bag and seal. Dough can be kept in freezer up to four weeks. To thaw,

place covered dough in refrigerator overnight or for several hours. Place uncovered dough on

counter for fifteen to twenty minutes to bring dough to room temperature. Punch down dough.

Dough is now ready for shaping and second rising.

Dough can also be frozen after being formed into a desired shape and before proofing. Place

shaped dough on cookie sheet; put in freezer one hour to harden. Remove from freezer; wrap with

plastic wrap or aluminum foil, Place in plastic bag and seal. Dough can be kept in freezer up to

four weeks. Thaw the covered frozen dough slowly in your refrigerator overnight or for several

hours.

Bring dough to room temperature partially unwrapped to allow moisture to escape. Let dough rise

to double before baking. Bake according to recipe instructions.

If an unbaked product needs to be frozen longer, add one half again as much yeast as called for in

recipe. Dough may be frozen up to six months.

INDEX

÷-_÷ BREADS _'_

BASIC WHITE BREAD ................................................... ;................ ........................................

FRENCH BREAD .................................................................. ....................................................

FRENCH VARIATION BREAD ........ ...... ...._........................ ............................ ........... ..............

POTATO BREAD... ...._..............................................................................................................

EGG BREAD ............................................................................................................. _............... •

CORN BREAD ........................................................ ..................................................................

•DILL BREAD .............................................................................................................................

BEER BREAD ...........................................................................................................................

BLOODY MARY BREAD ..........................................................................................................

HONEY-GRANOLA-BREAD. ....................................................................................................

BANANA BREAD ......................................................................................................................

SPICED PUMPKIN BREAD ......................................................................................................

TRAIL MIX BREAD ...................................................................................................................

MAPLE BREAD .........................................................................................................................

HOLIDAY BREAD .....................................................................................................................

CINNAMON RAISIN BREAD ....................................................................................................

WHOLE GRAIN BREAD ...........................................................................................................

WHOLE WHEAT SOURDOUGH BREAD ................................................................................. 30--,31

MOM'S HEARTY NUT BREAD ................................................................................................... 32

CRUNCHY CRACKED WHEAT BREAD .................................................................................. 32

JALAPENO BREAD .................................................................................................................. 33

WHOLE WHEAT BREAD .......................................................................................................... 33

HONEY WHOLE WHEAT BREAD ............................................................................................ 34

WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD ........................................................ 34

FARM STYLE WHEAT BREAD ................................................................................................ 35

_'_:,'__-" DOUGHS "_"_i,-_,

DINNER ROLLS ........................................................................................................................ 36

WHEAT DINNER ROLLS .......................................................................................................... 37

BU'I-FERMILK ROLLS ............................................................................................................... 38

100% WHOLE WHEAT HONEY ROLLS .................................................................................. 39

FRENCH BAGUETTES ............................................................................................................ 40

FRENCH TWISTS ..................................................................................................................... 41

FRENCH BREAD ...................................................................................................................... 42

BAGELS .................................................................................................................................... 43

SOURDOUGH CRACKED WHEAT HOAGIE BUNS ................................................................ 44

BANANA WHEAT BAGELS ...................................................................................................... 45

LEBONESE PITA POCKETS .................................................................................................... 46

SOFT PRETZELS ..................................................................................................................... 47

PIZZA ........................................................................................................................................ 48

WHOLE WHEAT PIZZA ............................................................................................................ 49

CHEEZY MONKEY BREAD ...................................................................................................... 50

FOCCACIA BREAD .................................................................................................................. 51

CHALLAH BRAID .......................................................................................................... ,........... 52

CINNAMON ROLLS .................................................................................................................. 53

STICKY BREAKFAST ROLLS .................................................................................................. 54

ALMOND-CHERRY COFFEE CAKE ........................................................................................ 55

- 20 -

HIGHALTITUDEADJUSTMENTTIPSANDCHART

• Become familiar with the typical results of the different settings before taking on an "experiment".

• Keep a record of what works and what doesn't in your altitude so that you learn from each result.

• It you need to make a change in addition to the changes in the chart, do so, but only one ingredient

at a time. If you change too many ingredients at once, you will not know which change was the cor-

rect one.

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

machine.

Sea level 2000' 4000' 6000' 7500'

1. Yeast 11/2t. 11/4t. 1t. 3/4t. 1/2t.

.................................. t.................................. I ................................... r.................................. i................................... I'._

....-...._.....2:..Suclar....,...... 2 T. 2 T. 5 t. 5 t. 4 t.

3. Salt 1 t. 1 t. 1 t. 1 t. 11/3t.

4. Gluten 0 0 0 11/2t. 11/2t.

5. Liquid 3/4c. 7/8c. 1 c. 11/3c. 11/4c.

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

machine.

Sea level 2000' 4000' 6000' 7500'

1 Yeast 21/2t. 21/4t. 2 t. 13/4t. 11/2t.

.,._....: .................................. ........................ _....... ,.......................................................................................................................................

3T.

....2. sugar.............................................................3T............................8t.............................t..............................7 ...............

3. Salt 11/2t. 11/2t. 11/2t. 11/2t. 11/4t.

4. Gluten 0 0 0 2 t. 2 t.

5. Liquid 1 c. 11/3c. 11/4c. 13/8c. 11/2c.

Additional information about each of the ingredients listed above:

1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In Utah, the

dough can rise 21/2to 3 times its volume in the first rising before it is ready to punch down.

Recipes need less yeast as the altitude increases to slow the rising so that the dough has time to

develop a good flavor and texture. Shorter internal pressure on baked goods; therefore, the faster

they rise.

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

3. Salt is increased to avoid overproofing.

4. The addition of gluten helps to protect the cell structure of the dough from over stretching so that it

doesn't have a coarse texture, and the product will not fall. The automatic bread machine tends to

over knead at higher altitudes making it necessary to add gluten to the recipe.

5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a moisture prob-

lem and not the yeast.

More information :

Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary

to achieve the proper dough consistency.

Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not corn-

pressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it has been

open more than2 months, check its freshnnes with the following test.

Combine 21/4teaspoon yeast, 1 teaspoon sugar and 1/2cup of 110°-115 ° water. This mixture should

double in 10 minutes.

-21 -

BREADS

1 Pound 1ViP0unds

Water (80°F/27°C) 3/4cup+l tbsp 1 cup

Oil 1 tbsp 2 tbsp

Lemon Juice 1 tsp 1 tsp

Salt 1 tsp 11/2tsp

Sugar 11/2tbsp 2 tbsp

Dry Milk 1 tbsp 11/'2tbsp

Bread Flour 21/4cups 3 cups

Active Dry Yeast 11/4tsp 21/.2tsp J

(D) If using Timer to delay bread, reduce the water by 1 tbsp for both size loaves. Use cool

water(70°F/20°C)

NOTE :If using Bread Rapid Program, use the above ingredients, but increase the yeast to 21/4 tsp

for the 1 pound loaf and l tbsp for the 11/2 pound loaf.

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Breaci/Specialty Program or set Timer to delay and select light baking control. Press

START.

4. When the beeper sounds 8 times, press STOP. Remove the bread pan using oven mitts. Remove

the bread and cool on a wire rack, cover with a clean teatowel.

5. When bread is completely cool, store in a well-sealed plastic bag,

1 Pound :'. 1112Pounds

Water (80°F/27°C) 7/.8 cup

Oil 1 tbsp

Lemon Juice 1 tsp

Salt 1 tsp

Sugar 1 tbsp

Bread Flour 21/4cups

Active Dry Yeast 11/4tsp

....1 cup + 2 tbsp

11/2 tbsp

1 tsp

1.1/2tbsp.

31/2 cups

21/4 tsp

(D) If using Timer to delay bread, reduce the water by I tbsp for both size recipes. Use cool ....

water(70°F/20°C). . . _ ...

NOTE : If using the Bread Rapid Program, use the above ingredients, but increase the yeast tO2 tsp

for the I pound loaf and 2112tsp for the 11/2 pound loaf.

Follow instructions on page 22 for Basic White Bread.

1 Pound 11/zPounds

Water (80°F/27°C) ;'/8cup 1 cup+2 tbsp

Lemon Juice 1 tsp 1 tsp

Salt 1 tsp 1 tsp

Sugar 1 tbsp 11/2tbsp

Bread Flour 21/4 cups 31/2 cups

Active Dry Yeast 11/4tsp 21/4 tsp

(D) If using Timer to delay bread, use the same amounts of all ingredients. Use cool water

(70°F/20°C)

NOTE : If using the Bread Rapid Program, use the above ingredients, but increase the yeast to 2 tsp for

the 1 pound loaf and 2 3/4tsp for the 11/2pound loaf.

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread Rapid Program for best results.

Egg(s) at room temperatur e 1 2

+enough Water (80°F/27°C) to equal 3/4cup 1 cup + 3 tbsp

Oil 2tbsp 2 tbsp + 2tsp

Salt 1 tsp 1112tsp

Sugar 4 tsp 2 tbsp

Dry Milk 2 tbsp 3 tbsp

White Pepper lh tsp 1/4tsp

Potato Buds 114cup lh cup

Green onion, chopped(tops only) 1 tbsp 11/2 tbsp

Bread Flour 2 cups + 2 tbsp 31/4 cups

Active Dry Yeast 11/2tsp 21/4 tsp

DO NOT use this recipe on the Delay Timer Program.

Fo_fow instructions on page 22 for Basic White Bread. :

Set the bread maker on the Bread Rapid Program for best results.

Egg(s) at room temperature i' 2

+ enough Water (80°F/27°C) 3/4cup + 1 tbsp 1 cup + 1 tbsp

to equal

Oil 1 tbsp 11/2tbsp

.Salt_ l_tsp _l_ll2_tsp

Sugar 4 tsp ...... 2 tbsp•

Dry Milk 2 tbsp 3 tbsp

Bread Flour,_ ....... . • 2 cups+ 2tbsp . 3 cups

Active Dry Yeast 1V2tsp 2!/4 tsp, J

DO NOT use this recipe on the Delay Timer Program.

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread/Specialty Program for best results.

C_ l oon,1,,, oun0,-1

1(room

| egg temperature) +" '.....3/4Cup + 1 tbsp 1 cup + 2tbsp |

_... enough Water to .... |

/equal (80°F/27°C) ...... |

,|0il . 2 tbsp , " " 4 tbsp i: |--

| Lemon ,Juice 1 tsp 1 tsp .|

|Honey 2'tbsp 3 tbsp /

/Salt 1 tsp 1112tsp ,l

| Dry Milk ' . I tbsp 2 tbsp ii

i Bread Flour '2 cups .3 cups /

i Corn Meal 1i4cup 1/3cup '. /

DO NOT use this recipe on the Delay Timer Program.

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread Rapid Program for best results.

Egg(s) at room temperature

+ enough Yogurt at room

temperature to equal

Oil 1 tbsp

Lemon Juice 1 tsp

Salt 1 tsp

Sugar 4 tsp

Bread Flour 2 cups

Dill Weed 11/2 tsp

Dried Minced Onion 2 tsp

Active Dry Yeast 11/2tsp

1Pound

3/4cup + 3 tbsp

11h Pounds

1 cup + 3 tbsp

11/2 tbsp

ltsp

21/4 tsp

2tbsp

3cups

1 tbsp

1tbsp

21/4 tsp J

DO NOT use this recipe on the Delay Timer Program.

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread/Specialty Program for best results.

1 Pound

Water (80°F/27°€) V4 cup

Beer (room temperature and, Flat) 2/3cup

Oil 4tsp

Lemon Juice 1 tsp

Salt 1 tsp

Sugar 2 tbsp

•Bread Flour 2 cups

Active Dry Yeast 11/2tsp

1Vz Pounds

1/3cup

1 cup

2 tbsp

1tsp

1114tsp

3 tbsp

3 cups

21/4 tsp J

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread Rapid program for best results.

1 Pound

Water (80°F/27°C) 1/4cup

Oil '1tbsp

Lemon Juice 1 tsp

Bloody Mary Mix(room temperature) 1/2cup

Honey_ 1 tbsp_

Salt 1/2tsp

Bread Flour 2 cups

FreSh Parsley, chopped 1 tbsp

Green Onion, chopped (tops only) 1 tbsp

Active Dry Yeast 11/2tsp

11/2Pounds

!/3 CUp + 2 tbsp

11/2 tbsp

_ l tsp _

3/4cup

11!2_tbsp_

3/4tsp

3 cups .:

2tbsp

21/4tsp

i', ,

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread/Specialty program for best results.

Water '(80°F/27°C)

oil

Lemon Juice

Honey

Salt

Dry Milk

Bread Flour

Granola Cereal

' Active Dry Yeast

7/8 cUp

2 tbsp

1 tsp

2 tbsp

i/2 tsp

2 tbsp

21/_Cups

2/3 cup

11/2tsp

1 cup +2 tbsp

4tbsp

1tsp

21/2 tbsp

1 tsp

2 tbsp

3 cups

,314cup

13/4tsp

(D) If using Timer to delay bread, use the same amounts of all ingredients. Use cool water

(70 ° F/20°C).

Followinstructionsonpage22for BasicWhiteBread.

Set the bread maker on the Bread Rapid program for best results.

1 Pound 11/=Pounds |

Egg(s) at room temperature 12

+ enough Water (80°F/27°C) 1/2cup 3/4cup

to equal

Oil 1 tbsp 2 tbsp

Lemon Juice 1 tsp 1 tsp

Mashed bananas 1/3cup 1/2cup

Salt 1tsp 11/2tsp

Sugar 3 tbsp 1/4cup

Dry Milk 1/4cup 1/4cup

Bread Flour 2 cups 3 cups

Ginger 1/4tsp 1/2tsp

Instant Coffee 11/2tsp 2 tsp

Active Dry Yeast 11/2tsp 21/4 tsp

DO NOT use this recipe on the Delay Timer Program.

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread Rapid program for best results.

Egg(s) at room temperature 1 2

+enough Water (80°F/27°C) 114cup l/z cup

to equal

Oil 2 tbsp 3 tbsp

Lemon Juice 1 tsp 1 tsp

PumPkin 213cup 1 cup

Salt 1 tsp 11/2tsp

Brown Sugar 2 tbsp 3 tbsp

Cloves 1/4tsp 1/4tsp

Nutmeg 1/2tsp 314tsp

Ginger 112tsp 3/4tsp

Cinnamon 1112tsp 2114tsp

Bread Rour 2 cups 31/3 cups

Active Dry Yeast 11/2tsp 21/4 tsp

F:_.,i;,,w instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread/Specialty program for best results,

Water (80°F/27°C)

Oil

Lemon Juice

-Honey

Salt

Bread Flour

Raisin & Nut Trail Mix

Active Dry Yeast

3/4cup+l tbsp

21/2tbsp

1 tsp

-2-tbsp

1 tsp

2 cups

112cup

13/4tsp

.,A

F_llow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread/Specialty program for best results.

11/2 Pounds

Water (80°F/27°C)

Oil ,

Lemon Juice

Maple Syrup

Maple Flavoring

Salt

Bread Flour

1 cup

4 tbsp

1 tsp

1/4cup

!/2 tsp

2tsp

3 cups

Oatmeal, Quick or Regular 1 cup

Walnuts _ 3/4cup

Active Dry Yeast 2 tsp

(D) If using Timer to delay bread, reduce the water by 1 tbsp. Use cool water (70°F/20°C).

.._._.._._5_-.,.._`_(_:_..._._,'_.._.._:'i¢._7_%z:_i,::_!°_:;_!.,_`::_!,_;.:S,_:.%:: ..:... .... • .. • :........ ....:.. ............ :'.. ,.: ...: . ,'...:: ,:_'_..... I

• •- ".. _.:"_,.._:..:_::'.:4._,'."/';,"_i7_LL_' ',_L,:_,i?'b,.{_::.:;;__:..1:._::.(;._.,ti.:7<'..:_'.;,,;)_:-_.',];'ds_.:;,;,._f;;t.,;:_,7;.{,

:...;i_;]_$.";':,7:.(i,i_;;-;:f:{_.:_._:!t;.;_-:)_.i.;.?.:,:_?t:._?.;;(:_i,;: .;. :. . • ' ........ _;_' < _ ....._............... _......._......" -<':;....

Follow instructions on page 22 for Basic White Bread.

Set the bread maker on the Bread Rapid program for best results.

1 Pound 111aPounds

Water (80°F/27°C) 2 tbsp 1/3cup

Milk (room temperature) 2/3cup 1 cup

Oil 4 tsp 2 tbsp

Lemon Juice 1 tsp 1 tsp

Salt 11/2 tsp 2 tsp

Sugar 3 tbsp 1/4cup

Bread Flour 2 cups + 2 tbsp 3 cups

Active Dry Yeast 11/2tsp 21/atsp ,

Candied Fruit 1/3cup 1/2cup

Walnuts 1/2cup 1/acup

DO NOT use this recipe on the Delay Timer Program.

• """ : " :" _' . . !" ". :"'"':": ',_.." ;' :_i.._L:'_;'.",".,,['"_")'i_:(?::,

. .:..(-;:.:.._... :.., : .,: ,! ..:iq"_'::.i,::;(_::.,):;:',:,:':;_!-!.,:

rit,,,,' _

1 Pound 1VaPounds

Water (80°F/27°C) _/_cup 1 cup

Oil 1 tbsp 11/atbsp

Lemon Juice 1 tsp 1 tsp

Salt 1 tsp 11/2tsp

Light Brown Sugar 1_/2 tbsp 21/2tbsp

Dry Milk 1 tbsp 11/atbsp

Bread Flour 21/, cups 3 cups

Active Dry Yeast 13/, tsp 21/_tsp

Cinnamon 1 tsp 2 tsp

Raisins 1/_cup 1/2cup

Walnuts 1/_cup 1/2cup j

NOTE : If using Bread Rapid Program, use the above ingredients, but increase the yeast to 2qa tsp for 1 pound

loaf and 2_/,tsp for lqa pound loaf. Add all the ingredients at the beginning of the cycle.

(D) If using timer to delay bread, use the same amounts of all ingredients. Add all the ingredients

when you set the timer. Use cool water(70°F/20°C).

Method

1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan.

Place all ingredients, in the order listed, except the raisins, nuts and cinnamon, into the bread pan.

2. Place the bread pan into the breadmaker, close the lid.

3. Select Bread/Specialty Program. Select the light baking control.

4. When the beeper sounds 4 times, open the lid and sprinkle the raisins, nuts and.cinnamon quickly

and evenly over the dough. Close the lid to continue the program.

- 29 -

' i

Follow instructions on page 22 for Basic White Bread. Set the breadmaker on Bread/Specialty for

best results .... .... r, "

,. ,, : , , , •

tr........

1 Pound Ill=Pounds

Water

Buttermilk

Oil

Lemon Juice ..

Salt

DarkMolasses

Baking Soda

Oat Bran

Corn Meal

Medium Rye Flour

Buckwheat Flour

Whole Wheat Flour

Bread Flour

Active Dry

Yeast

1/4_up 1/3cup

2/3 cup 1 cup

2tsp 1 tbsp

1 tsp 1tsp

11/2 tsp 2tsp

3-tbsp- -1/4 cup:

3/4tsp 1 tsp

3 tbsp 1/4cup

.....3 tbsp" 1/4cup

3 tbsp 1/4cup

1/3cup 1/2cup

11/3cups 2 cups

11/2tsp 21/4tsp

Follow instructions on page 33 for Whole Wheat Bread.

1 Pound

Water

Oil

Lemon Juice

Salt

Sugar

Whole Wheat Starter *

Whole Wheat Flour

Active Dry

Yeast

2/3cup

4 tsp

1 tsp

4 tsp

3/4cup

2113cups

11/2tsp

Tip:

This makes a short dense loaf of bread with a great taste! Do not use this recipe on the Delay Timer

Program.

*Whole Wheat Sourdough Starter Recipe

Active Dry Yeast 21/4 tsp

Warm Water 2 cups

Whole Wheat Flour 3V2 cups

Sugar 1 tbsp

In a 4-quart container, (glass, pottery, plastic or stainless steel) dissolve yeast in warm water

(il 0°~115°F); let stand 5 minutes. Add whole wheat flour and sugar. Stir by hand until blended.

The mixture will be thick; any remaining lumps will dissolve during the fermentation process.

Cover loosely with plastic wrap or foil. Let stand in warm place for 5 days, stirring 2 or 3 times each

day. The starter will "rise and fall" during the fermentation period; it becomes thinner as it stands. A

temperature of 80°~85°F is best for the sour flavor to develop. An ideal place is on the counter next

to your range. When the starter is developed, it is bubbly and may have a yellow liquid layer on top;

stir into the starter before using. The starter can be used for baking or placed in the refrigerator for

later use.

To use starter, measure out desired amount as specified in the recipe. When refrigerated, let starter

come to room temperature before using; this will take about 4 hours. If you plan to bake in the morn-

ing, leave the starter out overnight.

Replenish remaining starter with 3 parts of whole wheat flour to 2 parts of water and 1 teaspoon

sugar; i.e., after using 3/4cup starter, replenish with 3/4 cup whole wheat flour, 1/2cup warm water

(110°~115°F) and I teaspoon sugar. If using 1 cup starter for Sourdough Cracked Wheat Hoagie

Buns, replenish with 1 cup whole wheat flour, 2/3cup warm water (110°~115°F) and I teaspoon

sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10

to 12 hours or overnight. The starter will rise and become bubbly. Stir, cover loosely with plastic wrap

or foil and then place in refrigerator to store.

Stir in 1 teaspoon sugar to keep it active if the starter is not used every week. The mixture will rise a

small amount while stored in the refrigerator.

Followinstructionsonpage22for BasicWhiteBread.SetthebreadmakerontheBreadRapid

ProgramfortheI poundloafforbestresults.SetthebreadmakerontheWholeWheatProgramfor

the 11/2poundloafforbestresults.

1 Pound Ill, Pounds

Water

Oil

Lemon Juice

Salt

Molasses

Oatmeal, Quick

or Regular

WhOle Wheat Flour

Bread Flour

Walnuts

Active Dry

Yeast

1 cup 1114cups

2 tsp 1tbsp

1tsp 1 tsp

1 tsp 1V_ tsp

3 tbsp 1/4 cup

1/3cup 1/:, cup

2/_cup

11/_cups

2/3cup

1VZtsp

1 cup

2 cups

_/4cup

21/4tsp

Follow instructions on page 22 for Basic White Bread. Set the breadmaker on the Bread Rapid

Program for best results.

1 Pound

Water * 1 cup

Cracked Wheat* V= cup

Oil 4 tsp

Lemon Juice 1 tsp

Salt 1V= tsp

Sugar 4 tsp

Bread Flour 2 cups

Active Dry 1_1=tsp

Yeast

*Pour boiling water over cracked wheat; let stand until temperature cools down to 80 °.

Follow instructions on page 29 for Cinnamon Raisin Bread.

1 Pound 11/2Pounds

Water (80°F/27°C) 112cup

Oil 1112tbsp

Lemon juice 1 tsp

Sugar 1 tbsp

Salt 112tsp

Bread Flour 2 cups

Corn Meal 1/3cup

Fresh Cilantro 2 tsp

Active Dry Yeast 11/2tsp

Whole Kernel Corn, well drained 112cup

Jalspeno, well drained 2 tbsp

3/4 cup

'2112tbsp

1 tsp

2 tbsp

1 tsp

3 cups

112cup

1tbsp

2 tsp

3/4cup

3 tbsp

NOTE: If using Bread Rapid Program, use the above ingredients, but increase yeast to 2 tsp for the

1 pound loaf and 1 tbsp for the 11/2 pound loaf. Add all the ingredients at the beginning of the

cycle.

DO NOT use this recipe on the Delay Timer Program.

1 Pound 11/2Pounds

Water (80°F/27°C) 1 cup 11/4cups

Oil 1 1/2tbsp:, i7 tsp

Lemon Juice 1 tsp 1 tsp

Molasses 2 tbsp 2112tbsp

Salt 1 tsp 1l/z tsp

Dry Milk 1 1/2tbsp 2 tbsp

Whole Wheat Flour 2 1/2 cups 33h cups

Gluten 1112tbsp 2_!2 tbsp

Active Dry Yeast 1V= tsp 2114tsp

.(D) .If using timer to delay bread, reduce the water by I tbsp for both size

(70°F/20°C).

Method

loaves. Use cool water

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the

bread pan. Place the ingredients into the bread pan, in the order :listed, making sure the yeast is

on top of the flour.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Whole Wheat Program and select light baking control. Press START.

4. When the beeper sounds 8 times, press STOR Remove the bread pan using oven mitts.

Remove the bread and cool on awire rack, covered with a clean teatowel.

5. When bread is completely cool, store in a well-sealed plastic bag.

Followinstructionsonpage33forWholeWheatBread.• . , ,:,

' ' • -" A" I• " H'. "- ";1 .........

1 Pound 1112Pounds

Milk (room temperature) 1Iscup

Egg (s) at room temperature 1

+ Water(80°F/27°C) to equal 1/2cup+1112 tbsp

Oil 2 tsp

Lemon Juice 1tsp

Honey 2 tbsp

SaIL __111_tSp

Whole Wheat Flour 213cup

Bread Flour 1V3 cups

.__A_c!ive Dry Yeast 1!/2 tsp

DO NOT use this recipe on the Delay Timer Program.

6tbsp

....

3/4cu 2tbsp

1 tbsp

1 tsp

3 tbsp

2-tsp-

1 Cup

2cups ,

2114tsp

Follow instructions on page 33 for whole, Wheat Bread. _, ,.... _1_

1 Pound 1112Pounds

Egg White(s).at room temperature 1

+ Enough Water (80°F/27°C) to equal 3/4,cup

Oil 1V2tbsp

Lemon juice 1 tsp

Molasses 2 tbsp

Salt 1 tsp

Whole Wheat Flour 2 cups

Active Dry Yeast _2 tsp

Cinnamon 314tsp

Raisins .... 113cup

1 cup+2 tbsp

•2 tbsp

1 tsp

3 tbsp

11i3tsp

3 cups+3 tbsp

1 tbsp

1tsp

DO NOT use this recipe on the Delay Timer Program.

Method

1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place all ingredients, in the order listed, except the raisins, walnuts and cinnamon, into the

bread pan. : _ _ ....

2. Place the bread pan into the breadmaker, close the lid. _ _

3. Select Whole Wheat Bread Program. Select the light baking control. _

4. When the beeper sounds 4 times, open the lid and sprinkle the raisins, nuts and cinnamon quickly

and evenly over the dough, Close the lid to continue the program. 1

, ........ 1/_,cup.

Walnuts 1_ cup, ,, 1/3cup

Follow instructions on page 33 for Whole Wheat Bread. Set the breadmaker on Whole Wheat

Program for best results.

Water 114cup lh cup

Milk 1/2cup 314cup

Cottage Cheese 3 tbsp 1/4cup

Lemon Juice Itsp 1 tsp

Salt 1 tsp 2 tsp

Honey 4 tsp 2 tbsp

Whole Wheat Flour _/3cup 1 cup

Bread Flour 1 1/3cups 2 cups

Active Dry Yeast 1112tsp 21/4 tsp

•DOUGHS

1 egg (room temperature) 314cup 1 cup+l tbsp

plus enough water to equal

Lemon juice 1 tsp 1 tsp

Oil 2 tbsp 3 tbsp

Salt l/z tsp 1 tsp

Sugar 2 tbsp 3 tbsp

Bread Flour 2 cups 31h cups

_ctiye_D__ Yeast_ l_tsp_ l__/2_tsp_

Method

i. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press Start.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place on

a lightly floured surface. Depending on which size recipe used, divide dough into 12 or 18 pieces.

Shape into balls.

5. Place dough balls on greased baking sheet about 1/=-inch apart. Let stand, covered, in warm,

draft-free place, 30 minutes or until doubled in size.

6. Bake in preheated 350°F oven 20 to 30 minutes, or until golden brown.

• Dough '12 Rolls

Water (80°F/27°C) 314cup

Lemon Juice 1 tsp

Oil 1 tbsp

Salt llz tsp

Light Brown Sugar 2 tbsp

Dry Milk 1 tbsp

Bread FlOur 11h cups

Whole Wheat Rour 1 cup

Active Dry Yeast 1Vz tsp

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with theDough Program.) Press Start.

4. When the beeper sounds 8 times, press..STOR Remove the dough from the bread pan. Place

dough in greased bowl, turning to Coat evenly. Cover, and let rise in Warm, draft-free place, 30

minutes, or until doubled in size.

5. Punch down. Place on a lightly floured surface. Divide dough into 12 equal pieces; shape into

balls.

6. Place into 2 greased 9-inch cake pans for "pull apart" rolls or space 2-inches apart on greased

baking sheet for regular rolls. Let stand, covered, 30 to 40 minutes, or until doubled in size.

7. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown.

Dough 18Rolls 24Rolls

Buttermilk (room temperature) 1 cup 1112cups

Lemon Juice 1 tsp 1 tsp

Oil 3 tbsp 1/4 cup

Honey 11/2tbsp 2 tbsp

Salt 1 tsp 11/2tsp

Bread Flour 3/4cup 11/4 cups

Whole Wheat Flour 11/3cups 2 cups

Wheat Germ 1/3cup 1/2cup

Baking S_a 1/4tsp 1/4tsp

Active Dry Yeast 1_/4tsp 2 tsp

Brush with:

Melted Butter 2 tbsp 3 tbsp

Method r4

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program_ (Timer cannot be used with the Dough Program.) Press Start.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place

dough in greased bowl; turningto coat evenly. Cover, and let rise in warm, draft-free place, 40

minutes, or until doubled in size.

5. Punch dough down. Place on a lightly floured surface, divide into 18 or 24 equal pieces. Shape

pieces into balls and place 1/2-inch apart on greased baking sheets. Cover and let rise in warm,

draft-free place, 30 minutes, or until doubled in size. Brush with melted butter.

6. Bake in preheated 350°F oven 15 to 20 minutes, or until golden brown.

Dough 12 Rolls

Water (80°F/27°C) 1 cup

Lemon Juice 1 tsp

Oil 2 tbsp

Honey 114cup

Salt 1 tsp

Whole Wheat Flour 2114cups

Active Dry Yeast 2 tsp J

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press Start.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place

dough in greased bowl, turning to coat evenly. Cover, and let rise in warm, draft-free place, 30

minutes, or until doubled in size. Place on a lightly floured surface, Divide dough into 12 equal

pieces; shape into balls.

5. Place into 2 greased 9-inch cake pans for "pull apart" rolls or space 2-inches apart on greased

baking sheet for regular rolls. Let stand, covered, 30 to 40 minutes, or until doubled in size.

6. Bake in preheated 350°F oven •for 25 to 30 minutes or until golden brown.

Dough

Water (80°F/27°C)

Lemon Juice

Salt

Sugar

Bread Flour

Active Dry Yeast

12 Loaves

1 cup

1tsp

1tbsp

21/2 cups

1112tsp

Glaze:

Egg YOlK 1

Water 1 tbsp

Method

'i, Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed .....

2 Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program.(Timer Cannot be used with the Dough Program.)Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place

dough in greased bowl, turning to coat evenly. Cover and let rise in warm, draft-free place,

30 minutes or until doubled in Size.

5. Punch down. Place on a lightly floured surface. Roll dough into a12X16,inch rectangle, rolling to

remove air bubbles. Divide dough into 2, 12X8-inch pieces. Roll up tightly, jelly-roll style, starting

at the 12-inch side. Shape into 12 inch long loaves.

6. Place 3 inches apart on greased baking sheet. With a sharp knife, make 3 to 4 diagonal slashes

across each loaf top. Cover and let rise in warm, draft-free place, 30 to 40 minutes, or until dou-

bled in size. Brush Glaze over tops of loaves.

7. Bake in preheated 375°F oven for 20 to 30 minutes or until golden brown.

Dough 18 Rolls 36 rolls

Water (80°F/27°C) 3/4 cup

Lemon Juice 1 tsp

Salt 1 tsp

Sugar 1 tbsp

Bread Flour- 2 cups

Active Dry Yeast 11h tsp

11h cups

1 tsp

111=tsp

2tbsp

4 cups

2 tsp

Brush With:

Melted Butter lh cup l/z cup

Glaze :

Egg White 1 2

Water 1 tbsp 2 tbsp

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place

dough on a lightly floured surface; let stand, covered, in a warm, draft-free place, 30 minutes or

until doubled in size.

Punch down and divide into 18 or 36 equal pieces. On a lightly floured surface, roll dough into 14

to 16-inch ropes. Fold each rope in half and twist, starting at fold.

Place on 2 or 4 greased baking sheets and brush French twists generously with melted butter. Let

rise in warm, draft-free place until doubled in size. Brush the twists with Glaze.

Bake in preheated 400°F oven for 12 to 15 minutes or until golden brown.

.7.

Dough

Water (80°F/27°C) 1V. cups

Sugar 1 tbsp

Salt 1 tsp

Bread Flour 3Vz cups

Active Dry Yeast 1 tbsp

Glaze :

--Water- 2-tbsp

Salt 112tsp _.J

Method

1. Remove bread pan from the breadmaker, Attach the kneading blade on the shaft of the bread pan.

Place the dough ingredients into the bread pan.

2. Place the bread pan in the breadmaker; close the lid.

3. Select Dough Program.(Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOP, Remove the dough from the bread pan and place

in a greased bowl, turning to coat evenly. Cover with plastic wrap and let the dough rest for 25

minutes.

5. Punch the dough down. On a lightly floured surface, using a rolling pin, roll the dough into alarge

rectangle: Starting with the longest side, roll the dough up tightly, pressing the seams to seal; and

tapering each end slightly.

6. Place the loaf on agreased baking sheet. Cover loosely with plastic wrap. Let rise for 40 minutes.

Preheat the oven to 400°E

7. With a small sharp knife, cut three to four diagonal slashes across the top of the loaf. In a small

bowl, combine the glaze ingredients. Brush the loaf generously with the glaze. Bake at 400°F for

20 to 25 minutes, or until deep golden brown.

8. Cool on wire rack.

Makes 1long French,stick.

Baguettes =Follow above, but divide the dough into two equal pieces(stage 5) and roll into 2 rectan-

gles. Continue as above. Bake at 400°F for 20 to 25 minutes.

Make 2 baguettes.

.Italian Loaf • At stage 5, shape the dough into one large round ball. Continue as above.

Bake at 400°F for 20 to 25 minutes.

Make 1 loaf.

Rolls= Follow instructions for baguettes. After rolling up, cut each loaf into 6 equal pieces. Pinch the

ends of each roll and taper slightly. Bake at 400°F for 15 to 20 minutes.

Make 12 rolls.

TIP." If desired, sprinkle glazed loaves before baking with one of the following:

Sesame seeds

Poppy seeds

Caraway seeds

Crackedwheat

Rye flakes

Water (80°F/27°C) 1 cup

Sugar 1112tbsp

Salt 1 tsp

Bread Flour 3 cups

Active Dry Yeast 21/4 tsp

Glaze :

Egg, Beaten

Toppings :

Sesame Seeds, Poppy Seeds, Cracked Wheat,

Wheat Flakes or dried Onion Flakes

(optional)

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan.

2. Place the bread pan in the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the DoughProgram.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan; knead on

a floured surface for 5 to 10 minutes, until smooth.

5. Place the dough in a greased bowl, turning to coat evenly. Cover with plastic wrap and let the

dough rest for 20 minutes. ....

6. Punch the dough down again. Cut the dough into 6 equal pieces. Form each piece of dough into

a ball. Make a hole in the center of each ball with thumbs and stretch until smooth and hole is

about 1 inch.

10. Cool on wire rack.

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

Heat oven to 425°F. Bring 6 cups water to a boil in a large skillet or saucepan. Reduce heat to

medium. Cook Bagels 2 at a time for I minute. DO NOT TURN BAGELS OVER. Place Bagels

back on greased baking sheet.

Brush with beaten egg and sprinkle with choice of toppings, if desired. Bake at 425°F for 20 to 25

minutes, until deep golden brown.

Water 314cup

Oil 1 tbsp

Lemon Juice 1 tsp

Salt 2 tsp

Sugar 1 tbsp

Whole Wheat Starter * 1 cup

Cracked Wheat 113cup

Bread Flour 3 cups

-- Active-DryYeast -2_/4-tsp -

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Divide

dough into 8pieces. On lightly floured surface, roll or pat each piece to a 6x4-inch rectangle.

Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch ends and

edges to seal.

5. Place on geased cookie sheet. Cover; let rise at room temperature until double, With very sharp

knife, make a lengthwise slash down the center of each roll. Spray or brush with cold water. Bake

in a preheated oven at 400°for 20 to 25 minutes, until golden brown. Spray or brush rolls with

water several times during the first 10 minutes of baking for a crispier crust. Remove from cookie

sheets; cool.

*See starter recipe along with Whole WheatSourdough Bread recipe,

Eggplus 1

enoughwaterto equal 1 cup

Oil 2 tbsp

Lemon juice 1 tsp

Salt 11/ztsp

Honey 1 tbsp

Mashed Banana 1/2cup

Whole Wheat Flour 21/2 cup

Bread Flour 1 cup

Active Dry Yeast 21/4tsp

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program; (Timer cannot be used with.the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan. Divide

dough into 4 parts. Divide each fourth into 3 pieces. Shape each piece into a smooth ball. Punch

a hole in the center with a finger and gently pull dough to make a one to two-inch hole.

5. in a 3-quart saucepan, combine 2 quarts water and 2 tablespoons sugar; heat to boiling. Place a

few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon.

Place on greased cookie sheet. Brush tops with 1 egg white slightly beaten; sprinkle with poppy or

sesame seeds. Bake in a preheated 375 ° oven for 20 minutes.

Dough _ _iI10 Pita Pockets

Water 1 cup+3 tbsp

Oil 1 tbsp

Lemon Juice 1 tsp

Salt 1112tsp •

Sugar 314tsp

Whole Wheat Flour 3 cups

Active Dry Yeast 21/4 tsp ,i

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds8 times, press STOR Remove the dough from the bread pan. Place onto

a slightly floured surface. Divide into 2 parts. Divide each half into 5 pieces. Shape each piece into

a smooth ball; roll each ball to a 5-inch circle. Cover; let rise 30 minutes.

5. Place 5 circles on a large cooling rack. Place cooling rack on oven rack. Bake at 500 ° for 5 min-

utes until puffed and tops just begin to brown.

6. Remove from oven and from hot rack; cool. Cut circles in half; fill. Repeat items 5 and 6 with

remaining circles.

Tip: The rolling and baking instructions should be carefully followed to be sure the bread bakes with

the "pocket".

Dough 16 Pretzels

Water (80°F/27°C) 11h cup

Oil 1tbsp

Sugar 2 tbsp

Salt ! tsp

Egg Yolk 1

White Pepper 118tsp

Bread Flour 3112cups

Active Dry Yeast 1 tbsp

Glaze

Egg White 1

Water 1 tbsp

Kosher Salt or Sesame Seeds

Method

1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan.

Place the dough ingredients in the bread pan.

2. Place the bread pan in the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan and place

in a greased bowl, turning to coat evenly. Cover with plastic wrap and let the dough rest for 25

minutes. Preheat the. oven to 375°F.

5. Punch the dough down. On a lightly floured surface, cut the dough into 16 equal pieces. Roll each

piece of dough into a rope about 16-inch long. Shape each rope into a pretzel.(Cross the ends of

the rope to make a loop; twist the crossed ends once and fold across the loop.)

6. Place the pretzels on a greased baking sheet 111=inches apart. Brush with combined egg white

and water. Sprinkle with salt or sesame seeds. Bake at 375°F for 15 to 20 minutes or until golden

brown.

Dough

Water (80°F/27°C)

Oil, preferably Olive Oil

Sugar

Salt

Bread Flour

Active Dry Yeast

3/4 cup

11/3tbsp

11/ztsp

3/4tsp

2 cups

2 tsp

Pizza S auc_e

Grated Mozzarella Cheese

Sliced Pepperoni

Chopped Peppers

Sliced Mushrooms

Sliced Olives

Chopped.Onions

Bacon Pieces ,J

Method

1. Remove bread pan from the breadmaker. Attach the kneading blade onthe shaft of the bread pan

Place the dough ingredients into the bread pan.

2. Place the bread pan into the breadmaker; close the lid.

3 Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan.

5. Place the dough in a greased bowl, turning to coat evenly. Cover with plastic wrap and let dough

rest for 20 minutes. Preheat the oven to 425"F.

6. Press pizza dough into a 12-inch(30cm) pizza pan or a 13-inchXg-inch greased pan, raising

edges of dough.

7. Spread pizza sauce over the dough. Sprinkle with cheese and other toppings as desired.

8. Bake the pizza at 425°F for 20 to 25 minutes or until crust is golden brown around edges.

Makes I Pizza

Whole Wheat Pizza Crust : In place of 2 cups bread flouP, use I cup bread flour and I cup whole

wheat flour and 111=teaspoons gluten.

Medium Pizzas : Shape the dough into two 8 inch circles, raising the edges of the dough. Place on

greased baking sheet Spread with sauce, cheese and other desired toppings Bake at 425°F for 20 to

25 minutes. Makes 2 pizzas

Small Individual Pizzas : Shape the dough into four 5 inch circles, raising the edge of the dough

Follow directions above. Bake at 425°F for 15 to 20 minutes. Makes 4 pizzas.

Dough_ Twelve Inch Pizzas

Water 1 Cup

Oil 2tbsp

Lemon Juice 1 tsp

Salt 1 tsp

Whole Wheat Flour 1 cup

Bread Flour 11/2 cups

%,, Active Dry Yeast 2V4 tsp j

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press Start.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Divide

dough in half and press each half onto a 12" round pizza pan. (Sprinkle pans with 1 tablespoon

each of cornmeal if desired.) Generously prick dough with a fork.

5. Place the pizza pans into a preheated 400°F oven for 10-12 minutes or just until edges of crust

begin to turn a light golden brown. Remove from oven and add desired toppings. (See below for

suggestions). Return pizza to oven and bake 15-20 minutes.

Suggested Toppings :

12 oz. thinly sliced Provolone cheese

2 cloves garlic, minced

1 cup thick pizza or spagehetti sauce

1 lb. bulk Italian sausage, browned and well drained

2 teaspoons dried Italian herb seasoning, crushed

2 cans (21h oz. each) sliced mushrooms, drained

=Is cup coarsely chopped green pepper

1 package (311=oz.) sliced pepperoni

10 oz. Mozzarella cheese, shredded (about 211=cups)

Dough Twelve Inch Pizzas

1Egg (room temperature)

plus enough water to equal 1 cup

Lemon Juice 1 tsp

Oil 2 tbsp

Sugar lh cup

Salt 1 tsp

Bread Flour 3112cups

• Active Dry Yeast 1112tsD

Topping:

Parmesan Cheese lh cup

Garlic, finely minced 2 tbsp

Butter, melted 112cup

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, !n the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place in

greased bowl, turning to coat evenly. Cover and let rise in warm, draft-free place for 30 minutes or

until doubled in size. Punch down and divide into 18 equal Pieces.

5. Combine cheese and garlic. Dip dough pieces in melted butter and then roll in cheese-garlic mix-

ture. Arrange in layers in well-greased 10-inch Bundt (tube) pan or in single layer in well-greased

13X9-inch baking dish. Cover and let rise in warm, draft-free place, 45 minutes or until doubled in

size.

6. Bake in preheated 350°F 0ven _35 to 40 minutes, or until golden brown,

Dough 1 Loaf

Water (80°F/27°C) 1 cup

Lemon Juice 1 tsp

Oil 2 tbsp ,

Salt 1 tsp

Bread Flour 3 cups

Active Dry Yeast 11/2 tsp

Topping:

Fresh rosemary, finely chopped

Fresh chives, finely chopped

Garlic, finely minced

Olive Oil, separated

114cup

1/4cup

2 tbsp

1/2cup + 1 tbsp

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place in

bowl greased with 1 tablespoon olive oil. Turn dough to coat evenly. Cover and let rest 30 minutes.

5. Punch down and roll dough onto 13X18 inch baking sheet. Cover dough liberally with remaining

112cup olive oil. Sprinkle fresh herbs and garlic over the dough.

6. Bake in preheated 425"F oven for 30 to 35 minutes or until golden brown. Serve with pasta or cut

into diamonds and serve as an appetizer.

• _ ..... • .... ,., :.. .... ,._ .. ,. • .. ....... _. • ... •. . |

i "r ... 4.. ;.._..._ . ,; _ .. ,._ _,. • ._ . _..._ . . _."" _"

• ,.. "!;_'_:,--,_,.,,-1;._ ,., .,. ;_,., .:i ._,. ' '.'_,. ':'_:.. : ".. • -

Dough . Regular Large

1 Egg (room temperature)

p!us _nough water to equal

i._:_r_lonJuice

Oil

Sugar

Salt

Bread Flour

Active Dry Yeast

3/4 cup

1 tsp

2 tbsp

11/_tbsp

1 tsp

2 cups

1 tsp

1cup + 1 tbsp

1tsp

3 tbsp

2tbsp

11/2tsp

31/4 cups

11/2tsp

Glaze :

Egg Yolk, beaten

Water

1 i . 1

1 tbsp 1 tbsp

Topping : .........

Poppy Seeds 1 tsp 1 tbsp

,. J

Method

-i. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program, (Timer cannot be used withthe Dough Program.) Press START.

4. When the beeper sounds 8 times, press STOR Rem0ve the dough from the bread pan. Place on a

lightly floured surface. '

5. Divide dough into thirds, making 3, (10 inch-regular), (13 inch-large) ropes with tapered ends.

Pinch ropes together at one end, braid together, pinching together at other end and secure braid.

6. Transfer braided dough to greased baking sheet; let rise until doubled in size, about 45 minutes.

7. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake in preheated

375°F oven for 25 minutes or until golden brown.

Dough 16 Rolls I

1Egg at room temperature

+ enough Water to equal 1cup

Lemon Juice 1 tsp

Oil 3 tbsp

Salt 1 tsp

Sugar 1/3cup

Bread Flour 31/2 cups

Active Dry Yeast 11/2tsp

Filling :

Butter, softened 1/3cup

Sugar 1/4cup

Cinnamon 2 tbsp

Walnuts, finely chopped 1/4cup

Raisins(optional) 1/4cup

Glaze :

Powdered Sugar 1/2cup

Water or Milk 3 tbsp

k_, Vanilla 1/2tsp _.J

Methed

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan. Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program, (Timer cannot be used with the Dough Program,) Press START

4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place on

a lightly floured surface, Let stand in warm, draft-free place, 30 minutes or until doubled in size.

5. Punch down; roll into a 12X16-inch rectangle. Spread with 113cup butter. Combine remaining

•Filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting at the 12-inch

side. Cut into one inch pieces.

6. Place in 2 greased 9-inch square pans about l/_inch apart. Let stand in warm, draft-free place for

•.one hour, or until doubled in size.

7. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown.

8. Mix together Glaze ingredients until smooth and drizzle over top of warm rolls.

1 Egg(roomtemperature)

+enough Water 1V4 cups

Lemon Juice 1 tsp

Oil 31/2tsps

Salt 1 tsp

Sugar 1/3cup

Bread Flour 31/2cups

Active Dry Yeast 11/2tsp

Filling :

Butter, softened 1/2cup

Sugar 113cup

Cinnamon 1 tbsp

Walnuts or Pecans, chopped 1/2cup

Topping :

Butter 3/4cup

Light Brown Sugar 3/4cup

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread

pan..Place the dough ingredients into the bread pan, in the order listed.

2. Place the bread pan into the breadmaker; close the lidi _

3. Select Dough Program.(Timer Cannot be used _withthe Dough Program.)Press START.

4. When the beeper sounds 8 times, 'press STOP. Remove the dough from the bread pan. Place on

lightly floured sUrface; punchdown and letstand for 30 minutes or until doubled in size.

5. Roll into12x16inch rectangle. Spread with the 1/2cup butter. Mix together cinnamon, sugar and

nuts; sprinkle generously over buttered dough. Roll up tightly, jelly-roll style, starting at the 12-inch

side. Cut rollinto 12, 1-inch slices. =' .' '

6. Combine Topping ingredients in a 1-quart sauce pan;stir until mixture comes to aboil. Allow mix-

ture to boil for one minute without stirring; remove from heat and coolforfive minutes.

7. Divide slightly cooled Topping mixture into two, 9-inch baking pan s. Carefully place roll slices on

top of mixture. Let rise in warm, draft-free place, 30 minutes or until dotJbied in size.

8. Bake inpreheated 350°F oven 35 to 40 minutes or Until golden brown. Let cool 1 minute. Invert

onto heatproof serving platter ortray. Serve warm. _

--_ II •I_I" e i--" oL"

Dough

Water (80°F/27°C)

Oil

Dry Milk Powder

Salt

Sugar

Bread Flour

Active Dry Yeast

1 cup

1 tbsp

314tsp

1l/z tbsp

31h cups

1112tsp

Filling :

Cream Cheese(250g), at room temperature

Sugar

Chopped Maraschino Cherries

Milk

Almond Extract

1 package

2tbsp

1/2cup

1tbsp

1/2tsp

Glaze :

Powdered Sugar 112cup

Sour Cream 1 tbsp

Milk 1~2 tbsp

Sliced Almonds, to decorate 2 tbsp

Cherries, quartered, to decorate 2 tbsp

Method

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the

bread pan. Place the dough ingredients into the bread pan.

2. Place the bread pan into the breadmaker; close the lid.

3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.

4. Meanwhile in a small bowl, combine the filling ingredients; blend well.

5. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place

the dough in a greased bowl, turning to coat evenly. Cover with plastic wrap and let dough rest

for 20 minutes.

6. Punch dough down again. On a floured surface, roll the dough into a 15×10-inch rectangle.

Spread the cream cheese mixture evenly over the dough to within ll=-inch of the edges. Starting

with the longest side, roll the dough up tightly, pressing the edges to seal.

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

• seal. With scissors or a small sharp knife, cut from the outside edge of the dn_ to within 1 inch of

the inside of the ring, making cuts 111=inches apart. Tur.n each section on its side so filling

shows.

8. Cover loosely with plastic wrap. Let rise for 40 minutes or until almost doubled in size. Preheat

the oven to 375°1:.

9. Uncover the dough. Bake at 375°F for 20 to 25 minutes or until deep golden brown. Cool slightly;

remove from pan.

10. In a small bowl, combine the first three glaze ingredients, adding only enough milk for drizzling

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

warm.

Makes 10 to 12 servings.

BEFORE REQUESTING SERVICE

',, , , ,, ,• :

[] Problems and Solutions

The consistency of the dough can be Checkedl while iris mixing(in the first 15 minutes): Dough

should appear pliable and elastic. If too dry, add water one tablespoon at a time. If dough is too

moist, add flour.

r •

PROBLEMS SOLUTIONS

Dough does not rise enough. • Liquids are too hot(above 105°F/30-40°C)

•Inactive yeast; or not enough yeast.

•Ingredients are too cold

-e-Too-much-salt.-

Bread flops over sides of pan. •Too much dough.

•Bread has over risen(reduce amount of yeast slightly)

• Not enough sugar.

Crust pale in color. •Not enough sugar.

Bread does not keep well. •Bread lasts up to 5 days if stored in the refrigerator.

Free form loaves spread out or • Dough too soft.

lose shape instead of rise.

Bread falls during bake cycle. •Bread over risen (reduce amount of yeast slightly).

Bread has coarse texture; crumbly, •Bread over risen(reduce amount of yeast slightly).

Bread has unusual aroma. • Stale ingredients used.

•Too muc h yeast.

Sticky bread which slices unevenly. • Always use a serrated bread knife

• Allow bread to cool longer before slicing.

[] Service Information

Please refer to warranty statement to determine if in-warranty service applies. This appliance should

be serviced by properly trained appliance repair technicians. Consult your local phone directory yel-

low pages under "Appliances-Household-Small-Service and Repair" for your nearest Toastmaster

Authorized Service Center.

If an Authorized Service Center is not available locally, your appliancemay be returned postage pre-

paid to our National Service Center at the address shown on the back of this book.

Products must be adequately protected to avoid shipping damage for repair or replacement at our

option.

Please include a note explaining the problem you have experienced-It helps us to properly service

your product and speed its return to you.

Product must be returned postage prepaid.

We suggest you insure your appliance.

[] Before Calling for Service, Please Check the Followings:

Please check the following:

Unplugged

Oven area is too hot (display H I )

Ingredients sPilled on heating element.

O_ STOP pad was pressed after starting.

,j Top lid was open during operation.

Z_ Program selection was wrong (Dough mode

Owas chosen).

Bread left in bread pan too long after baking.

Bread sliced just after baking (Steam was not

_,, allowed to escape).

OWater added after kneading flour.

Kneading blade not installed properly in pan.

Not enough

Flour Too much

Not enough

ILl

(_ Yeast Too much

_O No yeast

mNot enough

_ Water Too much

No sugar or molasses

Ingredients used other than prescribed.

Old flour used,

t_ Flour

Z Wrong type of flour used.

Yeast touched water before kneading.

Yeast Old yeast used.

Wrong type of yeast used.

Temperature of water was either too hot or too cold.

Breadmaker

does not

operate.

Smoke

emitted

from steam

vent.

Burning

smell.

Sides of

bread

collapse

and bottom

is damp.

Bread rises

too much

._'7' _

.Collapsed

after

over-rising

Bread

doesn'trise

enough.

Unleavened or not leavened enough

Top of bread

floured.

i i

Under-

browned.

Browned and

floured sides,

and raw.

° l

Sides

flour coated

bottom.

Underbaked

Slices

unevenly

andis

sticky.

Questions and Answers for the breadmaker

Questions

Why does the height and shape of

bread differ in each use?

_ he bread has as unusual odor,

why?

The kneading blade comes out

with the bread.

4The bread has a floured corner.

Why can the timer only be set

for not less than 4:10, nor more

than 13 hours?

Timer cannot be used for

DOUGH program. Why?

7Can ingredients be halved or

doubled?

Can fresh milk be used in place

of dry milk?

Answers

The height and shape of bread may differ depending

on the ingredients, room temperature and length of

the timer cycle. Also accurate measurement of ingre-

dients is essential to make delicious bread.

Stale ingredients may have been used or too much

yeast may have been used. Always use fresh ingre-

dients. Accurate measurements are essential to

make delicious bread.

This can happen as the kneading blade is detach-

able. Use a non-metal utensil to remove it.

Caution : The kneading blade will be hot.

Sometimes flour in the corner of the bread pan may

not have been completely kneaded into the dough.

Scrape it off with a knife.

The complete bread program, takes a minimum of 3

hours and 40 minutes. Longer delay times could

alter the baking results.

The breadmaker cannot shape individual rolls,

doughnuts, etc.

If there is too little in the bread pan, the kneading

blade canno_ knead well enough. If there is too

much, bread swells out of the bread pan.

Yes. Be sure to deduct the same measurement of

water to equal any liquid substitution. Fresh milk is

not recommended when using the timer, because it

may spoil while sitting in the bread pan.

_._splay Signals

When the START pad is pressed:

Display

I-H t

n; I

Reason

The oven area is too hot

(above 40°C/105°F). This

may occur during continuous

use

How to reset

When the oven area has

cooled, press STOP pad

and start again.

During operation

During operation the remain-

ing time displays as follows"

REMAINING TIME

,[ n nnl

u:uUl

There has been an interruption

in the power supply (unplugging

of the power cord, or malfunc-

tioning of a household fuse or

breaker).

Remove the dough and start

again using all new ingredi-

ents.

SPECIFICATIONS

' Power

Consumption

Power supply

Heater

Kneading MOtor

Dimension (WXDXH)

Weight

Thermal Fuse

Timer

Cord

Kneading Motor Protector

.... " A:C 120V 60Hz

550W

13314"X10Va"X13"(35.0X26.0X33.0cm)

APPROX18 lbs(Approx. 8.0kg)

13 hours digital timer

APPROX 3' 11"(112M) "

378°F /192°C ,,

...... 248°F /120°C

...... Main Heater Protector

ONE YEAR LIMITED WARRANTY

Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to

be free of defects in material and workmanship.

This warranty is the only written or express warranty given by Toastmaster Inc. This warranty

gives you specific legal rights. You may have other rights which vary from state to state. ANY

OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WARRANTY OF MER-

CHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO

THE DURATION OF THIS WARRANTY

Defective product may be brought or sent (freight prepaid) to an authorized service center listed

"n_the_phone_book,_or_to_Se r:viceDepar.t m ent,_Toastmaste r_lnc.,200_V_ineSt reet,_Boonville,Mo.

65233, for free repair or replacement at our option.

Your remedy does not include: cost of inconvenience, damage due to product failure, transporta-

tion damages, misuse, abuse accident or the like, or commercial use. IN NO EVENT SHALL

TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.

Some states do not allow limitations on how long an implied warranty lasts, or allow the exclusion

or limitation of incidental or consequential damages, so the above limitations or exclusions may

not apply to you.

For information, write Consumer Claims Manager, at the Boonville address. Send name,

address, zip, model, serial number, and purchase date.

KEEP DATEDSALES RECEIPT FOR WARRANTY SERVICE.

Keep this booklet. Record the following for reference:

Date purchased

Model number

Toastmaster Inc.

National Service Center

200 Vine Street

Boonville, Missouri 65233

Telephone:

Consumer Service 1-800-947-3744

parts 1-800-947-3745

This symbol on the product's nameplate

means it is Listed by

UNDERWRITERS LABORATORIES INC.

TOASTMASTER Breadmaker Manual L0904325

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