Toastmaster User Manual Bread Box Users

Bread Box to the manual ce4b2b0c-db7f-dac4-b566-0a9029f3da85

2015-02-05

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Contents
Meet Your Toastmaster Bread Box™ . . . . . . . . . . . . . . . . . . . . . . . 2
BEFORE YOU BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-5
BREAD BAKE RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-13
DOUGH RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-22
BUTTER RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23-28
THE BREAD BOX ™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-30

Meet Your Toastmaster Bread Box™
BREAD & BUTTER MAKER
Congratulations on your purchase of the Toastmaster Bread Box™! With eight BAKE settings,
a DOUGH setting and a BUTTER CHURN setting to choose from, you are on your way to
enjoying the fresh baked goodness of all sorts of homemade breads topped with freshly
churned butter. You can gather and measure the ingredients in just a few minutes. The
Toastmaster Bread Box™does the rest of the work with automatic ease and efficiency-combining and mixing the ingredients, kneading the dough, timing the resting and rising periods,
shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread.
If you want to make rolls, coffee cakes, or breads in special shapes, the Toastmaster Bread
Box™will prepare the dough for you, the tricky part. Another great feature of the Toastmaster
Bread Box™ is the Delayed Finish which allows you to delay completion of your bread or
dough. You can add ingredients in the evening and have warm, fresh-baked bread for breakfast, or have the dough ready to shape into cinnamon rolls for brunch.
Making butter in the Toastmaster Bread & Butter Maker is as easy as 1 - add heavy whipping
cream, 2- select Butter Churn program, 3 - remove fresh butter.
Before you start, using the Toastmaster Bread Box™, carefully read the information and guidelines, so that your first attempt is a successful one.

ALTITUDE CHART
The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it
doesn’t work as printed.
All recipes were developed at sea level - approximately. Adjustments may be necessary if your
altitude is 2000 feet or higher.
Try the recipe as printed first unless you have experimented on other recipes and have an idea
of what to change.
REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to
change other recipes.
The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic
bread machine.

Yeast
Sugar
Salt
Gluten
Liquid

Sea
Level
as is
as is
as is
as is
as is

2000
Feet
-1/4 t
as is
as is
as is
+2 T

4000
Feet
-1/2 t
-1 t
as is
as is
+1/4 c

6000
Feet
-3/4 t
-1 t
as is
+1 1/2 t
+3/8 c

7500
Feet
-1 t
-2 t
+1/8 t
+1 1/2 t
+1/2 c

8500
Feet
-1 1/4 t
-2 t
+1/8 t
+2 t
+1/2 c

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

Yeast
Sugar
Salt
Gluten
Liquid

Sea
Level
as is
as is
as is
as is
as is

2000
Feet
-1/4 t
as is
as is
as is
+2 T

4000
Feet
-1/2 t
-1 t
as is
as is
+1/4 c

6000
Feet
-3/4 t
-1 t
as is
+2 t
+3/8 c

7500
Feet
-1 t
-2 t
+1/4 t
+2 t
+1/2 c

8500
Feet
-1 1/4 t
-1 T
+1/4 t
+2 1/4 t
+5/8 c

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

Yeast
Sugar
Salt
Gluten
Liquid

Sea
Level
as is
as is
as is
as is
as is

2000
Feet
-1/4 t
as is
as is
as is
+2 T

4000
Feet
-1/2 t
-1 t
as is
as is
+1/4 c

6000
Feet
-3/4 t
-1 t
as is
+2 1/4 t
+3/8 c

7500
Feet
-1 t
-2 t
+1/4 t
+2 1/2 t
+1/2 c

8500
Feet
-1 1/4 t
-1 T
+1/4 t
+2 3/4 t
+5/8 c

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

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

Salt is increased to avoid overproofing.

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.

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

More Information :
Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary to achieve the proper dough consistency.
Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not
compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it
has been open more than 2 months, check its freshness with the following test.
To test yeast, use a liquid measuring cup and fill to the 1⁄2 cup level with warm water (110°115°F). Add 1 teaspoon granulated sugar and 21⁄4 teaspoons of yeast. In 3 or 4 minutes, it will
have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10
minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be
used immediately in your Toastmaster Bread Box in any recipe calling for 21⁄4 teaspoons of
yeast. (Remember to adjust your recipe for the 1⁄2 cup of water used in the test and do not add
additional yeast.)

BEFORE YOU BAKE
REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS
When changing from the suggested program you
may find different results such as a different
texture crust, or a different shape on the top of
the loaf, etc. This is a result of different times in
each of the various stages of breadmaking from
Program to Program.
• DOUGH setting - Press the SELECT pad until
the DOUGH setting (the number 9 appears in
the display window.)
• If you make a mistake in selecting a setting,
press STOP for 2 seconds. This will clear the
display window. Press SELECTagain to find the
setting you desire.

CHECK THE PARTS
Get familiar with machine.
• Read the use and care guide carefully.
• Examine the removable parts . . . the bread pan
and kneading blade.
• Return these parts to the machine to get the
feel of how they fit securely into position.
The Bread Box™ is a completely computerized
appliance that proceeds automatically once you
press the right pads on the control panel.
Here’s how it works :
• Remove bread pan from machine, making sure
kneading blade is in position. Add ingredients to
bread pan as directed in recipe.
• Return bread pan to the machine, pressing until
it clicks in place.
• Close outer lid.
• Plug in machine. The display panel will show
0:00.
• Press the SELECT pad to find the desired
BAKE or DOUGH setting. The setting selected
will appear in the display window.
• Press START. The machine will begin the
selected setting. WHOLE WHEAT settings
begin with a preheat period. All other settings
begin with a “knead” period.
• At the series of 3 “beeps,” the bread or dough is
completed.
• Press top for more than two seconds.
• Unplug machine.
• If machine is not turned off, the keep warm
function will automatically turn on after the bake
cycle. It will remain on for up to 60 minutes.
• When removing bread, invert the bread pan
using hot pads or mitts. Shake loaf from pan.
For dough, simply remove by hand and proceed
as recipe instructs.
• Cool bread on wire rack.
• After bread is cool, remove kneading blade if it
is embedded in bread. See use and care guide.

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

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

CLEANING YOUR BREAD BOX™

CHOOSE A SETTING

• Unplug and wipe out the interior of the machine
with a damp cloth after each use. Wipe the
removable parts and rinse thoroughly to remove
any remaining detergent which can have an
adverse effect on the yeast.
• Do not use strong detergents or wash in dishwasher. Warm water is usually all that is needed
to clean the bread pan and kneading blade.
• Do not immerse the bread pan in water. Instead,
fill the pan with warm water to “unstick” any
cooked-on dough.
• Do not use any cleansers, scratchy pads, or
anything that could scratch the surface of the
bread pan or kneading blade.

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

THE BREAD-BAKE RECIPES
The recipes below are recommended for your “first try” loaves. Simply follow the instructions
in the use and care guide. Remember to add ingredients in the correct amounts and in the
order listed. Always check the bottom of the recipe to see which setting is used for that size
recipe. The same recipe can use different settings for different size loaves.

1. Add ingredients to bread
pan in order listed.

2. Place bread pan in the
Bread Box™.

4. Remove bread pan from
the Bread Box™.

5. Invert bread pan ; shake to
remove loaf.

WHITE BREAD
Ingredients 1 Pound 1 1⁄2 Pounds
1
water
⁄ 2 cup plus 1 cup plus
3 TBL
2 TBL
oil
4 tsp
2 TBL
lemon juice 1 tsp
1 tsp
salt
1 tsp
11⁄2 tsp
sugar
1 1⁄2 TBL
3 TBL
dry milk
1 TBL
1 TBL
bread flour 2 1⁄4 cups
31⁄ 4 c u p s
active dry 1 tsp
11⁄ 2 t s p
yeast
Use Setting
1
1

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

CORNBREAD
2 Pounds
1 cup plus
5 TBL
2 TBL
1 tsp
2 tsp
3 TBL
2 TBL
4 cups
13 ⁄4 tsp

Ingredients
egg plus
enough water
to equal

1 Pound
1
3
⁄ 4 cup
plus 1 TBL
2 TBL
1 tsp
2 TBL
1 TBL
1 tsp
1
⁄4 cup
2 cups
1 1 ⁄2 tsp

1 1⁄2 Pounds
1
1 cup

honey
3 TBL
lemon juice
1 tsp
oil
3 TBL
dry milk
2 TBL
salt
1 1⁄2 tsp
1
corn meal
⁄ 3 cup
bread flour
3 cups
active dry
21⁄ 4 t s p
yeast
Use Setting
1
2
Tip: Wrinkled top is typical of this loaf.

FRENCH BREAD

DILL BREAD

Ingredients 1 Pound 11⁄2 Pounds
3
water
⁄ 4 cup plus 1 cup plus
2 TBL
2 TBL
oil
1 TBL
11 ⁄2 TBL
lemon juice 1 tsp
1 tsp
3
salt
⁄ 4 tsp
1 tsp
sugar
1 tsp
11⁄ 2 t s p
bread flour 2 1⁄4 cups
31⁄ 2 c u p s
active dry 11⁄ 2 tsp
21 ⁄4 tsp
yeast
Use Setting
7
7

2 Pounds
1 cup plus
7 TBL
2 TBL
1 tsp
11⁄4 tsp
2 tsp
41⁄3 cups
1 TBL

Ingredients
egg(s) plus
enough plain
yogurt to
equal
oil
lemon juice
salt
sugar
dried dill
weed
dried minced
onion
bread flour
active dry
yeast
Use Setting

RAISIN NUT TRAIL MIX BREAD
Ingredients 1 Pound 1 1⁄2 Pounds
3
water
⁄ 4 cup plus 1 cup plus
1 TBL
1 TBL
oil
21⁄ 2 T B L
3 TBL
lemon juice 1 tsp
1 tsp
salt
1 tsp
11⁄ 2 t s p
honey
2 TBL
3 TBL
bread flour 2 cups
3 1⁄4 cups
active dry 1 3⁄4 tsp
2 tsp
yeast
1
2
trail mix*
⁄ 2 cup
⁄3 cup
Use Setting
1
1

1 Pound
1

11⁄ 2 Pounds 2 Pounds
2
3

⁄ 4 cup
1 TBL
1 tsp
1 1⁄2 tsp
4 tsp
11⁄ 2 t s p

1 cup
plus 1 TBL
2 TBL
1 tsp
21⁄ 4 t s p
2 TBL
1 TBL

11⁄ 2 c u p s
7 tsp
1 tsp
31⁄ 4 t s p
3 TBL
11⁄ 2 T B L

2 tsp

1 TBL

41⁄ 2 t s p

2 cups
1 1⁄2 tsp

3 cups
21⁄ 4 t s p

4 cups
21⁄ 4 t s p

HOLIDAY BREAD

2 Pounds
11⁄4 cups

Ingredients
water
oil
lemon juice
milk
salt
sugar
bread flour
active dry
yeast
candied fruit*
walnuts*
Use Setting

5 TBL
1 tsp
2 tsp
1
⁄4 cup
41⁄4 cups
21⁄4 tsp
⁄4 cup
2

* add at the beeps

1 Pound
⁄ 3 cup
4 tsp
1 tsp
1
⁄ 3 cup
3
⁄4 tsp
3 TBL
2 cups
2 tsp
1

11⁄2 Pounds
1
⁄4 cup
2 TBL
1 tsp
3
⁄ 4 cup
1 tsp
1
⁄ 4 cup
3 cups
23⁄ 4 t s p

⁄3 cup
⁄ 3 cup
8

⁄ 2 cup
⁄ 2 cup
8

* add at the beeps

ITALIAN HERB BREAD

DRIED FRUIT BREAD
Ingredients
water
oil
lemon juice
salt
brown sugar
dry milk
bread flour
active dry
yeast
dried fruit*
nutmeg*
Use Setting

1 Pound
⁄4 cup

2 TBL
1 tsp
1 tsp
11⁄ 2 T B L
1 TBL
21⁄ 4 c u p s
11⁄ 2 t s p
⁄2 cup
⁄ 2 tsp
8
1

Ingredients 1 Pound
7
water
⁄8 cup

1 ⁄ 2 Pounds
1 cup
plus 2 TBL
3 TBL
1 tsp
1 1⁄2 tsp
21⁄ 2 T B L
11⁄ 2 T B L
3 cups
21⁄ 2 t s p
1

oil
lemon juice
salt
sugar
dry milk
bread flour
Italian herb
seasoning
active dry
yeast
Use Setting

⁄ 4 cup
1 tsp
8
3

* add at the beeps

2 Pounds
1 1⁄2 cups

4 tsp
1 tsp
1 tsp
1 TBL
1 TBL
2 1⁄4 cups
2 1⁄4 tsp

11⁄ 2 P o u n d s
1 cup plus
2 TBL
2 TBL
1 tsp
11 ⁄2 tsp
3 TBL
1 TBL
31⁄ 4 c u p s
1 TBL

11⁄4 tsp

11⁄ 2 t s p

11 ⁄2 tsp

2 TBL
1 tsp
2 tsp
3 TBL
2 TBL
4 cups
11⁄ 2 T B L

CHEESE ONION BREAD
Ingredients 1 Pound
3
water
⁄ 4 cup
lemon juice
salt
sugar
bread flour
active dry
yeast
shredded
cheese
dried onion
Use Setting

1 tsp
⁄ 2 tsp
2 TBL
21⁄ 4 c u p s
1 tsp

⁄2 cup

1 TBL
1

11⁄2 Pounds
3
⁄ 4 cup
plus 3 TBL
1 tsp
1 tsp
3 TBL
3 cups
11 ⁄4 tsp

EGG BREAD

2 Pounds
1 1⁄2 cups
1 tsp
1 1⁄2 tsp
1
⁄4 cup
41⁄4 cups
13⁄4 tsp

⁄ 4 cup

1 cup

11⁄ 2 T B L
2

2 TBL
2

Ingredients 1 Pound
egg(s) plus 1
enough milk
1
to equal
⁄2 cup
oil
lemon juice
salt
sugar
bread flour
active dry
yeast
Use Setting

11⁄2 Pounds 2 Pounds
2
3

2 TBL
1 tsp
11⁄ 2 tsp
4 tsp
2 cups
11⁄2 tsp

1 cup plus
3 TBL
3 TBL
1 tsp
21⁄ 4 t s p
2 TBL
3 cups
21 ⁄4 tsp

11 ⁄2 cups
⁄4 cup
1 tsp
1 TBL
3 TBL
4 cups
1 TBL

Tip:
Wrinkled top if typical of this bread

JALAPENO BREAD
Ingredients
water
oil
lemon juice
whole kernel
corn, well
drained
jalapeno chilies,
well drained
salt
sugar
corn meal
bread flour
fresh cilantro
active dry
yeast
Use Setting

1 Pound
1
⁄2 cup
11⁄2 TBL
1 tsp
1
⁄2 cup

BLOODY MARY BREAD

11⁄2 Pounds
2
⁄3 cup
2 TBL
1 tsp
3
⁄4 cup

2 TBL

3 TBL

1
⁄2 tsp
1 TBL
1
⁄3 cup
2 cups
2 tsp
11⁄2 tsp

1 tsp
2 TBL
1
⁄2 cup
3 cups
1 TBL
2 tsp

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

Tip:
May be textured on top.

BEER BREAD
Ingredients
water
beer*
oil
lemon juice
salt
sugar
bread flour
active dry
yeast
Use Setting

1 Pound
1
⁄4 cup
2
⁄3 cup
4 tsp
1 tsp
1 tsp
2 TBL
2 cups
1 1⁄2 tsp

11⁄ 2 Pounds
1
⁄3 cup
1 cup
2 TBL
1 tsp
11⁄ 2 tsp
3 TBL
3 cups
21⁄ 4 tsp

2 Pounds
⁄2 cup
11⁄3 cups
8 tsp
1 tsp
2 tsp
1
⁄ 4 cup
4 cups
21⁄ 4 tsp

*Beer should be flat and at room temperature

11⁄2 Pounds 2 Pounds
1
1
⁄4 cup
⁄4 cup
3
⁄4 cup
1 cup
2 TBL
1 tsp
3
⁄4 tsp
2 TBL
2 TBL

3 TBL
1 tsp
1 tsp
3 TBL
3 TBL

2 TBL

3 TBL

31⁄2 cups
21⁄4 tsp

4 cups
1 TBL

POTATO BREAD
Ingredients 1 Pound
egg (s) plus 1
enough
water to
3
equal
⁄4 cup
oil

2 TBL

lemon juice 1 tsp
dry milk
2 TBL
salt
1 tsp
sugar
4 tsp
white pepper 1⁄8 tsp
1
instant
⁄4 cup

WHITE AND WHEAT BREAD

11⁄ 2 Pounds 2 Pounds
2
2

Ingredients 1 Pound
3
water
⁄4 cup

1 cup
plus 3 TBL
2 TBL
plus 2 tsp
1 tsp
3 TBL
11⁄ 2 tsp
2 TBL
1
⁄8 tsp
1
⁄3 cup

oil
lemon juice
salt
sugar
dry milk
bread flour
whole
wheat flour
active dry
yeast
Use Setting

11 ⁄2 cups
plus 1 TBL
3 TBL
1 tsp
⁄4 cup
2 tsp
2 TBL
1
⁄4 tsp
1
⁄ 2 cup

1 TBL
1 tsp
1 tsp
2 TBL
1 TBL
13⁄ 4 cups
1
⁄4 cup

11 ⁄2 Pounds
1 cup
plus 2 TBL
11⁄2 TBL
1 tsp
11⁄2 tsp
3 TBL
11⁄2 TBL
22 ⁄3 cups
1
⁄3 cup

2 Pounds
11⁄3 cups
2 TBL
1 tsp
2 tsp
1
⁄4 cup
2 TBL
31⁄2 cups
1
⁄2 cup

1 tsp

11⁄2 tsp

2 tsp

mashed
potato flakes

chopped
1 TBL
green onion,
(tops only)
bread flour 2 cups
plus 2 TBL
active dry 11⁄2 tsp
yeast
Use Setting 1

11⁄2 TBL

2 TBL

31⁄ 4 cups

4 cups

21⁄ 4 tsp

1 TBL

DAIRY WHOLE WHEAT BREAD

RAPID WHOLE WHEAT BREAD
Ingredients
water
oil
lemon juice
salt
brown sugar,
firmly packed
dry milk
whole wheat
flour
active dry
yeast
Use setting

1 Pound
3
⁄4 cup
plus 3 TBL
2 TBL
1 tsp
11 ⁄2 tsp
1
⁄4 cup

2 Pounds
1 cup
plus 6 TBL
3 TBL
11⁄2 tsp
21⁄4 tsp
6 TBL

2 TBL
23⁄4 cups

3 TBL
4 cups

23⁄4 tsp

31 ⁄2 tsp

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

MILK BREAD
Ingredients 1 Pound
3
milk
⁄4 cup
oil
lemon juice
salt
sugar
bread flour
active dry
yeast
Use Setting

1 TBL
1 tsp
1 1⁄4 tsp
11⁄4 tsp
2 cups
11⁄4 tsp*

11⁄ 2 Pounds
3
⁄4 cup
plus 3 TBL
2 TBL
1 tsp
11⁄ 2 tsp
11⁄2 tsp
3 cups
11⁄ 4 tsp*

2 Pounds
11⁄ 4 cups
plus 2 TBL
3 TBL
1 tsp
2 tsp
2 tsp
4 cups
13⁄ 4 tsp

* yeast amounts are correct
Tip:
Loaves will have a light color, thin and crispy
crust.

2 Pounds
⁄4 cup
1
⁄4 cup
1
⁄4 cup
1 tsp
1
⁄4 cup
1
⁄3 cup
11⁄2 tsp*
23⁄4 cups
1 1⁄4 cups
3

2 tsp
6

SUNFLOWER AND SESAME
SEED BREAD
Ingredients
egg plus
enough water
to equal

11⁄ 2 Pounds
1

2 Pounds
1

1 cup

oil
lemon juice
honey
salt
sugar
sesame seeds
cumin seeds
sunflower seeds
bread flour
whole wheat
flour
active dry
yeast
Use Setting

2 TBL
1 tsp
1 TBL
1 tsp
2 tsp
2 TBL
1
⁄4 tsp
1 1⁄2 TBL
21⁄2 cups
1
⁄2 cup

1 cup plus
2 TBL
3 TBL
1 tsp
2 TBL
11⁄2 tsp
1 TBL
3 TBL
1
⁄4 tsp
2 TBL
23⁄4 cups
1 cup

11⁄2 tsp

21⁄2 tsp

CINNAMON RAISIN BREAD
Ingredients
water
oil
lemon juice
dry milk
salt
lt. brown sugar,
firmly packed
bread flour
active dry
yeast
cinnamon*
raisins*
nuts*
Use Setting

1 Pound
⁄4 cup
plus 3 TBL
2 TBL
1 tsp
11⁄2 tsp
1
⁄4 cup
2 TBL
2 3⁄4 cups

2 Pounds
1 cup
plus 6 TBL
3 TBL
11⁄2 tsp
21⁄4 tsp
6 TBL
3 TBL
4 cups

21⁄4 tsp

1 TBL

oil
lemon juice
salt
brown sugar
dry milk
whole wheat
flour
active dry
yeast
Use Setting

1 Pound
⁄4 cup

2 TBL
1 tsp
1 tsp
2 TBL
1
⁄4 tsp
21⁄2 cups
11⁄4 tsp

11 ⁄2 Pounds
1 cup
plus 2 TBL
3 TBL
1 tsp
11⁄ 2 tsp
3 TBL
1
⁄4 tsp
3 1⁄4 cups
11⁄ 2 tsp

⁄ 4 cup
1 tsp
2 tsp
1
⁄4 cup
1
⁄2 tsp
41⁄ 4 cups
13 ⁄4 tsp

21⁄4 cups
11⁄2 tsp
⁄2 tsp
⁄ 3 cup
1
⁄3 cup
8

3 cups
21⁄2 tsp
⁄4 tsp
⁄2 cup
1
⁄2 cup
8

Ingredients

1 Pound

egg(s) whites 1
plus enough
water to equal 3⁄4 cup

oil
lemon juice
molasses
salt
cinnamon
whole wheat
flour
active dry
yeast
raisins*
walnuts*
Use Setting

2 Pounds
11⁄ 2 cups
1

11⁄2 Pounds 2 Pounds
2
2

11 ⁄2 TBL
1 tsp
2 TBL
1 tsp
3
⁄4 tsp
2 cups

1 cup
2 TBL
1 tsp
3 TBL
11⁄2 tsp
1 tsp
3 cups

11⁄4 cups
21⁄2 TBL
1 tsp
1
⁄4 cup
2 tsp
1 1⁄4 tsp
4 cups

11⁄2 tsp

21⁄4 tsp

1 TBL

⁄ 2 cup
⁄ 4 cup
8

*add at the beeps

1 TBL
1 tsp
1 TBL
1 tsp
11⁄2 TBL

11⁄2 Pounds
1 cup plus
2 TBL
4 tsp
1 tsp
11⁄2 TBL
11⁄2 tsp
21⁄2 TBL

WHOLE WHEAT CINNAMON
RAISIN WALNUT BREAD

CULTURED
BUTTERMILK BREAD
Ingredients
cultured
buttermilk
oil
lemon juice
salt
honey
baking soda
bread flour
active dry
yeast
Use Setting

1 Pound
⁄ 8 cup

*add at the beeps

WHOLE WHEAT BREAD
Ingredients
water

⁄2 cup
⁄3 cup
8

⁄4 cup
⁄2 cup
8
1

ONION RYE BREAD
(Whole Grain Rye)
Ingredients

1 Pound

egg(s) plus
1
enough water
7
to equal
⁄8 cup

oil
1 TBL
lemon juice 1 tsp
honey
2 TBL
dry milk
1 TBL
salt
1 tsp
bread flour 1 cup
whole wheat 1⁄2 cup
flour
1
rye flour
⁄2 cup
caraway
1 TBL
seeds
dried minced 2 TBL

onion
active dry 11⁄2 tsp
yeast
Use Setting 8

PUMPERNICKEL BREAD
(Whole Grain Rye)

11⁄ 2 Pounds 2 Pounds
1
2
1 cup plus
2 TBL
11⁄ 2 TBL
1 tsp
3 TBL
2 TBL
11⁄ 2 tsp
11⁄ 2 cups
3
⁄4 cup

2 TBL
1 tsp
1
⁄ 4 cup
3 TBL
2 tsp
21⁄4 cups
1 cup

2
⁄3 cup
2 TBL

1 cup
3 TBL

3 TBL

2 tsp

1 TBL

Ingredients

1 Pound

egg(s) plus
1
enough water
7
to equal
⁄ 8 cup

11⁄3 cups

⁄ 4 cup

oil
lemon juice
honey
dry milk
salt
bread flour
whole wheat
flour
rye flour
caraway
seeds
cocoa
powder

1 TBL
1 tsp
2 TBL
1 TBL
1 tsp
1 cup
1
⁄2 cup

instant

11 ⁄2 Pounds 2 Pounds
1
2

Tip:
Loaves will be short and dense.

1 cup
plus 6 TBL
2 TBL
1 tsp
1
⁄4 cup
3 TBL
2 tsp
2 cups
1 cup

1
⁄ 2 cup
1 TBL

⁄3 cup
2 TBL

1 cup
3 TBL

2 TBL

3 TBL

1 tsp

11 ⁄2 tsp

1 TBL

2 tsp

1 TBL

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

1 cup
plus 2 TBL
11 ⁄2 TBL
1 tsp
3 TBL
2 TBL
11⁄2 tsp
11⁄2 cups
3
⁄4 cup

⁄4 cup

Tip:
Loaves will be short and dense.

MAPLE BREAD

CARAWAY RYE BREAD
(Whole Grain Rye)
Ingredients

1 Pound

egg(s) plus
1
enough water
7
to equal
⁄8 cup

oil
1 TBL
lemon juice 1 tsp
honey
2 TBL
dry milk
1 TBL
salt
1 tsp
bread flour 1 cup
whole wheat 1⁄2 cup
flour
1
rye flour
⁄2 cup
caraway
1 TBL
seeds
active dry 1 1⁄2 tsp
yeast
Use Setting 8

Ingredients
water

11⁄ 2 Pounds 2 Pounds
1
2
1 cup
plus 2 TBL
11⁄ 2 TBL
1 tsp
3 TBL
2 TBL
11⁄ 2 tsp
11⁄ 2 cups
3
⁄4 cup
2

lemon juice
oil
maple syrup
maple flavoring
salt
bread flour
oatmeal, regular
or instant
walnuts
active dry
yeast
Use Setting

11⁄ 3 cups
2 TBL
1 tsp
1
⁄ 4 cup
3 TBL
2 tsp
21⁄4 cups
1 cup

⁄3 cup
2 TBL

1 cup
3 TBL

2 tsp

1 TBL

1 Pound
⁄4 cup

1 tsp
21⁄2 TBL
1
⁄ 4 cup
1
⁄4 tsp
1 tsp
2 cups
1
⁄ 2 cup

11 ⁄2 Pounds
1 cup plus
2 TBL
1 tsp
4 TBL
1
⁄3 cup
1
⁄2 tsp
2 tsp
3 cups
1 cup

⁄ 2 cup
11⁄2 tsp

⁄4 cup
2 1⁄2 tsp

* vanilla flavoring may be substituted

Tip:
Loaves will be short and dense.

BANANA BREAD
Ingredients
egg(s) plus
enough water
to equal

1 Pound
1

⁄2 cup
plus 2 TBL
mashed banana’s 1⁄3 cup
oil
1 TBL
lemon juice
1 tsp
1
dry milk
⁄4 cup
salt
1 tsp
sugar
3 TBL
1
ginger
⁄4 tsp
instant coffee
11⁄2 tsp
granules
bread flour
22⁄3 cups
active dry yeast 11⁄2 tsp
Use Setting
1
1

CHUNKY NUT BREAD
2 Pounds
2

Ingredients 1 Pound
7
water
⁄8 cup

1 cup

oil
lemon juice
salt
honey
bread flour

⁄2 cup
1 TBL
1 tsp
6 TBL
11⁄2 tsp
3 TBL
1
⁄2 tsp
21⁄4 tsp

active dry
yeast
1
roasted*
⁄ 3 cup
sunflower
or pumpkin
seeds
Use Setting 8

4 cups
1 TBL
2

Ingredients 1 Pound
3
water
⁄4 cup
oil
lemon juice
honey
dry milk
salt
bread flour
granola
cereal
active dry
yeast
Use Setting

2 TBL
1 tsp
2 TBL
2 TBL
1
⁄2 tsp
21⁄4 cups
2
⁄3 cup

1 ⁄ 2 Pounds
1 cup
plus 2 TBL
4 TBL
1 tsp
2 TBL
2 TBL
1 tsp
3 cups
3
⁄4 cup
13⁄ 4 tsp

2 tsp

egg plus
enough
water to
equal

oil
lemon juice
canned
pumpkin
salt

1 Pound
3
⁄4 cup
2 TBL
1 tsp
1
⁄2 tsp

2 Pounds
1 1⁄2 cups
5 TBL
1 tsp
1 tsp

1
⁄2 tsp
2 TBL
2 TBL
2 1⁄4 cups
1
⁄3 cup

2 tsp
3 TBL
3 TBL
41⁄4 cups
1
⁄2 cup

2
⁄3 cup
11⁄2 tsp

1 cup
2 tsp

11⁄2 tsp

⁄3 cup

1 cup

1 Pound

11⁄2 Pounds 2 Pounds

⁄ 4 cup
2 TBL
1 tsp
2
⁄3 cup

1
⁄4 cup
3 TBL
1 tsp
1 cup

1 tsp

11 ⁄2 tsp
3 TBL

brown sugar, 2 TBL
firmly packed

1
1
cloves
⁄4 tsp
⁄4 tsp
1
3
nutmeg
⁄ 2 tsp
⁄4 tsp
1
3
ginger
⁄2 tsp
⁄4 tsp
cinnamon 11⁄ 2 tsp
2 tsp
bread flour 2 cups
3 cups
plus 1 TBL
active dry 11⁄2 tsp
21⁄4 tsp
yeast
Use Setting 1
2

BANANA GRANOLA BREAD
Ingredients
water
oil
lemon juice
banana
flavoring*
salt
honey
dry milk
bread flour
dried banana
chips
granola cereal
active dry
yeast
Use Setting

11⁄4 tsp

SPICED PUMPKIN BREAD
Ingredients

2 Pounds
1 cup
plus 6 TBL
5 TBL
1 tsp
3 TBL
3 TBL
2 tsp
41⁄ 4 cups
1 cup

11 ⁄2 tsp

2 Pounds
1 cup
plus 5 TBL
3 TBL
1 tsp
2 tsp
3 TBL
4 cups

* add at the beeps
Tip:
May be textured on top.

HONEY GRANOLA BREAD
1

2 TBL
1 tsp
1 tsp
1 TBL
2 cups
plus 6 TBL
11⁄4 tsp

1 1⁄2 Pounds
1 cup
plus 1 TBL
2 TBL
1 tsp
11 ⁄2 tsp
2 TBL
31⁄4 cups

*this is correct amount for oil

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

⁄4 cup
2 TBL
1 tsp
11⁄3 cups
2 tsp
⁄4 cup

⁄2 tsp
1 tsp
1 tsp
1 TBL
4 cups
1 TBL
2

SOY CHEDDAR CHEESE BREAD
Ingredients
water
oil
lemon juice
salt
sugar
dry milk
onion salt
dry mustard
bread flour
soy flour
active dry yeast
shredded cheddar
cheese
Use Setting

SOY ALMOND FRUIT BREAD

1 ⁄2 Pounds
1 cup plus 2 TBL
2 TBL
1 tsp
1 tsp
2 TBL
1
⁄4 cup
1 tsp
1 tsp
21⁄2 cups
1
⁄ 2 cup
1 1⁄2 tsp
11⁄2 cups

Ingredients
water
oil
lemon juice
almond extract
salt
sugar
dry milk
bread flour
soy flour
diced, mixed dried fruit*
slivered almonds*
active dry yeast
Use Setting

*add at the beeps

SOY CINNAMON RAISIN BREAD

SOY HERB BREAD
Ingredients
water
oil
lemon juice
salt
sugar
dry milk
dill weed
garlic salt
dry mustard
basil
oregano
bread flour
soy flour
active dry yeast
Use Setting

11⁄ 2 Pounds
1 cup plus 2 TBL
3 TBL
1 tsp
1
⁄2 tsp
1 1⁄2 tsp
21⁄2 TBL
11⁄2 TBL
2 1⁄2 cups
1
⁄2 cup
1
⁄2 cup
2 TBL
21⁄2 tsp
8

Ingredients
water
oil
lemon juice
salt
sugar
dry milk
cinnamon
bread flour
soy flour
active dry yeast
raisins*
Use Setting

11⁄2 Pounds
1 cup plus 2 TBL
2 TBL
1 tsp
1 1⁄2 tsp
3 TBL
1 TBL
1 tsp
1
⁄ 2 tsp
1
⁄ 2 tsp
1
⁄4 tsp
1
⁄ 4 tsp
23⁄4 cups
1
⁄ 2 cup
1 1⁄2 tsp
1

*add at the beeps

1 1⁄2 Pounds
1 cup plus 2 TBL
2 TBL
1 tsp
1 tsp
2 TBL
1
⁄4 cup
1 tsp
21⁄2 cups
1
⁄2 cup
11⁄2 tsp
1
⁄2 cup
8

Real Dough ... the easy way
The DOUGH setting allows you to make a variety of doughs. The machine does the mixing
and kneading: you do the shaping and baking.
Be sure to allow time for the dough to “rest” and “rise,” as indicated. And remember the key
guide words, “light” and “little” . . . use a light touch when rolling and shaping the dough and
handle the dough as little as possible.
TIPS FOR MAKING DOUGH
• Remove DOUGH as soon as the cycle is complete and continue with instructions.
• Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting
board or countertop
• Let the dough double in size when directed to in a recipe. If it does not double in size, the
resulting product may not be tender. Dough is ready when an indentation remains when the
dough is touched.
• An empty oven with warm water placed in a bowl at the bottom makes a great place for
proofing dough. Remember to remove dough before preheating the oven.
• If the dough you are rolling “shrinks back,” let it rest covered for a few minutes and roll
again.
• The Delayed finish feature should NOT be used with dough recipes that contain eggs, milk
or other foods that could spoil if left at room temperature.
• For best results, remove dough promptly when the setting is complete. Follow directions for
shaping and baking. If you allow the dough to remain in the unit after the cycle is complete,
it may overrise and damage the machine.

CHALLAH BRAID
Ingredients
egg(s) plus
enough
water to
equal
lemon juice
bread flour
salt
sugar
oil
active dry
yeast
Wash:
egg yolk(s)
beaten
water
Topping:
poppy
seeds

Regular

Large

CINNAMON ROLLS

1 tsp
2 cups
1 tsp
11 ⁄2 TBL
2 TBL
1 tsp

1 cup plus
1 TBL
1 tsp
3 1⁄4 cups
11⁄ 2 tsp
2 TBL
3 TBL
11⁄ 2 tsp

1 tsp
41⁄ 2 cups
2 tsp
2 TBL
1
⁄4 cup
2 tsp

1 TBL

2 TBL

1 tsp

1 TBL

11⁄ 2 TBL

⁄4 cup

Ingredients
egg plus
enough water
to equal
lemon juice
bread flour
salt
sugar
oil
active dry
yeast
Filling:
butter, softened
brown sugar,
firmly packed
walnuts, finely
chopped
cinnamon
raisins
(optional)
Glaze:
powdered sugar
water or milk
vanilla

Ex. Large
2

11 ⁄2 cups

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

16 rolls

24 rolls
1

1 cup
1 tsp
31⁄2 cups
1 tsp
1
⁄ 3 cup
1
⁄ 4 cup
1 1⁄2 tsp

11⁄2 cups
1 tsp
41⁄2 cups
11⁄2 tsp
1
⁄2 cup
1
⁄3 cup
2 tsp

⁄ 3 cup
⁄ 3 cup

⁄ 4 cup

2 TBL
1
⁄ 4 cup

⁄ 2 cup
3 TBL
1
⁄2 tsp
1

⁄2 cup
⁄2 cup

1
1

⁄3 cup

3 TBL
⁄3 cup

⁄3 cup
⁄4 cup
1 tsp

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

1 braid

16 (24) rolls

DINNER ROLLS
Ingredients
egg plus
enough
water to
equal
lemon juice
bread flour
salt
sugar
oil
active dry
yeast

12 rolls

BUTTERMILK ROLLS

18 rolls
1

1 cup
plus 1 TBL
1 tsp
31⁄ 4 cups
1 tsp
3 TBL
3 TBL
1 1⁄2 tsp

11⁄3 cups

⁄4 cup

1 tsp
2 cups
1
⁄2 tsp
2 TBL
2 TBL
1 tsp

Ingredients
cultured
buttermilk
lemon juice
bread flour
whole wheat
flour
salt
honey
oil
wheat germ
baking soda
active dry
yeast
Brush:
butter, melted

24 rolls

1 tsp
4 cups
11⁄ 2 tsp
1
⁄ 4 cup
1
⁄ 4 cup
2 tsp

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

18 rolls
1 cup

24 rolls
11⁄2 cups

1 tsp
3
⁄4 cup
11⁄3 cups

1 tsp
11⁄4 cups
2 cups

1 tsp
11⁄2 TBL
3 TBL
1
⁄ 3 cup
1
⁄ 4 tsp
13⁄4 tsp

11⁄2 tsp
2 TBL
1
⁄4 cup
1
⁄2 cup
1
⁄4 tsp
2 tsp

2 TBL

3 TBL

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

12, 18, or 24 rolls

18 (24) rolls

WHEAT DINNER ROLLS
Ingredients
water
lemon juice
bread flour
whole wheat
flour
salt
light brown
sugar, firmly
packed
dry milk
oil
active dry
yeast

12 rolls
⁄4 cup
1 tsp
11⁄4 cups
1 cup

1
⁄2 tsp
2 TBL

1 TBL
1 TBL
1 1⁄2 tsp

CHEEZY GARLIC ROLLS

18 rolls
11⁄2 cups
1 tsp
2 1⁄2 cups
2 cups

Ingredients
egg plus
water to
equal
oil
lemon juice
salt
sugar
bread flour
active dry
yeast
Topping:
parmeasan
cheese
garlic, finely
chopped
butter, melted

1 tsp
⁄4 cup

2 TBL
2 TBL
2 tsp

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

18 rolls

24 rolls
1

1 cup
2 TBL
1 tsp
1 tsp
1
⁄ 3 cup
3 1⁄2 cups
11⁄4 tsp

11 ⁄3 cups
3 TBL
1 tsp
1 1⁄2 tsp
1
⁄2 cup
41⁄2 cups
2 tsp

⁄3 cup

⁄2 cup

11⁄2 TBL

2 TBL

3 TBL

⁄4 cup

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

12 (18) rolls

18 (24) rolls

PIZZA CRUST
Ingredients
water
oil
lemon juice
salt
sugar
dry milk
bread flour
active dry
yeast

1 Crust
⁄4 cup
1 TBL
1 tsp
1
⁄2 tsp
1 TBL
1 TBL
2 1⁄4 cups
1 tsp
3

SOFT PRETZELS
2 Crusts
12⁄3 cups
2 TBL
1 tsp
1 tsp
2 TBL
2 TBL
41⁄2 cups
2 tsp

Ingredients
water
bread flour
salt
egg yolk
oil
lemon juice
sugar
white pepper
active dry yeast
Glaze:
egg white
water
Toppings:
kosher salt or sesame
seeds

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
Press dough into a 12-inch round greased
pan(s), raising edge of dough. Spread pizza
sauce over the dough. Sprinkle with cheese
and/or other toppings of your choice.

16
11⁄4 cups
3 1⁄2 cups
1 tsp
1
1 TBL
1 tsp
2 TBL
1
⁄8 tsp
1 TBL
1
1 TBL

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
Punch down and on a lightly floured surface cut
the dough into 16 equal pieces. Roll each piece
of dough into a rope about 16” long. Shape each
rope into a pretzel. (Cross the ends of the rope
to make a loop; twist the crossed ends once and
fold across the loop.)
Place the pretzels on a greased baking sheet
1 1⁄2” apart. Brush with combined egg white and
water. Sprinkle with salt or sesame seeds. Bake
in preheated 375°F oven for 15 to 20 minutes or
until golden brown.

Bake in a preheated 425°F oven for 20-25
minutes or until crust is golden brown around
edges.
1 (2) Pizza Crusts

16 pretzels

LAYERED PIZZA LOAF
Ingredients
water
lemon juice
bread flour
salt
sugar
dry milk
oil
active dry
yeast
Filling:
frozen chopped
spinach, thawed
and squeezed
dry

1 Loaf
⁄4 cup
1 tsp
21⁄4 cups
1
⁄2 tsp
1 TBL
1 TBL
1 TBL
1 tsp

grated parmesan
cheese

large egg(s)
finely chopped
fresh basil
shredded
mozzarella
cheese
cooked and
crumbled Italian
sausage
pizza sauce
thinly sliced
pepperoni
sliced black
olives

1
3 TBL

2
1
⁄3 cup

12 oz.

1 lb. 8 oz.

⁄4 lb.

1 lb. 8 oz.

11⁄3 cups
1
⁄4 lb.

2 2⁄3 cups
1
⁄2 lb.

1 cup

2 cups

1 pkg.
(10-oz.)

⁄3 cup

FRENCH BAGUETTES

2 Loaves
12 ⁄3 cups
1 tsp
41⁄2 cups
1 tsp
2 TBL
2 TBL
2 TBL
2 tsp

Ingredients
water
lemon juice
bread flour
salt
sugar
active dry
yeast
Wash:
egg yolk (s)
water

2 pkgs.
(10-oz.)

2 Loaves
1 cup
1 tsp
21 ⁄2 cups
1 tsp
1 TBL
11⁄2 tsp

3 Loaves
13⁄4 cups
1 tsp
41⁄2 cups
2 tsp
2 TBL
2 tsp

1
1 TBL

2
2 TBL

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

⁄3 cup

2 (3) loaves

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

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

Combine spinach, parmesan cheese, egg(s) and
basil in medium size bowl and mix well. Sprinkle
1
⁄2 (1⁄4) of the mozzarella cheese on top of dough
layer. Top with 1 ⁄2 ( 1⁄4 ) of the cooked sausage,
pizza sauce, spinach mixture, pepperoni slices
and olives. Repeat layers beginning with mozzarella cheese and ending with olives.

1 (2) loaf (loaves)

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

FRENCH TWISTS
Ingredients
water
lemon juice
bread flour
salt
sugar
active dry
yeast
Glaze:
butter, melted
Wash:
egg yolk(s)
water

18 Twists
⁄4 cup
1 tsp
2 cups
1 tsp
1 TBL
11⁄2 tsp

⁄3 cup

1
1 TBL

BAGELS
36 Twists
11⁄3 cups
1 tsp
4 cups
11⁄2 tsp
2 TBL
2 tsp

Ingredients
water
lemon juice
salt
sugar
bread flour
active dry
yeast
Glaze:
egg, beaten
Toppings:
Sesame seeds, poppy
seeds, cracked wheat,
wheat flakes or dried
onion flakes (optional).

⁄2 cup

2
2 TBL

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

6 bagels
1 cup
1 tsp
1 tsp
1 1⁄2 TBL
3 cups
21⁄4 tsp

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place dough on a floured surface and
knead for 5 to 10 minutes, until smooth.
Cut the dough into 6 equal pieces. Form each
piece of dough into a ball. Make a hole in the
center of each ball with thumbs and stretch until
smooth and hole is about 1-2 inches.
Place bagels on a greased baking sheet. Cover
and let rise for 10 minutes.

18 (36) twists

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

FOCCACIA BREAD
Ingredients
water
lemon juice
bread flour
oil
salt
sugar
active dry
yeast
Topping:
fresh rosemary,
finely chopped
fresh chives,
finely chopped
garlic,
finely minced
olive oil

STICKY BREAKFAST ROLLS
Ingredients
water
lemon juice
bread flour
salt
sugar
oil
egg(s)
active dry
yeast
Filling:
butter, softened
sugar
cinnamon
walnuts or
pecans,
chopped
Topping:
butter, melted
light brown
sugar, firmly
packed

1 loaf
1 cup
1 tsp
3 cups
1 TBL
1 tsp
1 TBL
21⁄4 tsp

⁄ 4 cup

⁄4 cup

2 TBL
2 TBL

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

12 rolls
1 cup
1 tsp
31⁄2 cups
1 tsp
1
⁄ 3 cup
1
⁄4 cup
1
11⁄2 tsp

18 rolls
11⁄2 cups
1 tsp
4 1⁄2 cups
11⁄2 tsp
1
⁄2 cup
1
⁄3 cup
2
2 tsp

⁄ 2 cup
⁄3 cup
1 TBL
1
⁄2 cup

3
3

⁄ 4 cup
⁄4 cup

⁄3 cup
⁄2 cup
11⁄2 TBL
2
⁄3 cup

1 cup
1 cup

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. On a lightly floured surface, roll into 12 x 16inch (18 x 16-inch) rectangle. Spread with the
1
⁄2 cup ( 2⁄3 cup) butter. Mix together cinnamon,
sugar and nuts; sprinkle generously over
b u t t e r e d dough. Roll up tightly, jelly-roll style,
starting at the 12-inch (18-inch) side. Cut roll into
12 (18) 1-inch slices.

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

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

REFRESHING ROLLS
Ingredients
water
lemon juice
bread flour
salt
light brown
sugar, firmly
packed
oil
active dry
yeast
Topping:
butter, melted
grated
orange peel
sugar

12 rolls
1 cup
1 tsp
31⁄2 cups
1 tsp
1
⁄3 cup

18 rolls
11⁄2 cups
1 tsp
4 1⁄2 cups
11⁄2 tsp
1
⁄2 cup

1
⁄4 cup
1 1⁄2 tsp

⁄2 cup
2 TBL

⁄2 cup

⁄3 cup
2 tsp

⁄4 cup
⁄4 cup

3
1

⁄4 cup

Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Roll into 2, 12 (18) inch ropes. Cut each
rope into 12 (18) pieces.
Mix together topping ingredients in a small
(medium) bowl. Dip pieces in Topping mixture,
covering well. Place in greased 10 x 13-inch pan
(2, 9-inch square pans), spacing about 1⁄2 inch
apart. Let rise in warm, draft-free place, 30
minutes, or until doubled in size. Bake in preheated 350°F oven 20 to 30 minutes, or golden
brown.
12 (18) rolls

BUTTER ... AS EASY AS 1-2-3
Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and
warm, straight from the breadmaker. But now Toastmaster has created a way to top even
that–with freshly churned butter.
Although based on the old-fashioned churning method–which used to require a lot of time and
elbow grease–making butter in your Toastmaster Bread Box Bread & Butter Maker is now as
easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in
the refrigerator. This will allow the flavor of the additional ingredients to enhance the flavor of
the butter while your bread is baking.
A small amount of butter will be left in the bread pan after scooping out the one half cup of
sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan
prior to making bread. The bread will absorb the butter during the knead or bake process.
Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the
lid with mild soap and warm water and dry thoroughly.
1.

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

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

Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tightly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off
any remaining buttermilk and assist in hardening the butter.)
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter
mold (available at gourmet and kitchen specialty shops). Yield: approximately 1⁄2 cup
butter. Cover tightly and store in refrigerator or freezer.

TIPS FOR BETTER BUTTER
m

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

The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter
tightly wrapped to preserve flavor.

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

Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil
or a resealable freezer bag and stored in the freezer at 0° F.

All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted
butter has just enough salt added to enhance the flavor; the salt is completely dissolved.
The choice of salted or unsalted butter is a matter of personal preference, but many cooks
prefer unsalted butter for baking.

Enhance a special occasion table by serving butter in a variety of shapes. Place
softened butter in a decorative mold, chill, unmold and refrigerate until serving.

USING BUTTERMILK
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk.
This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,
pancakes and waffles. Refrigerate until ready to use.
If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the
milk or water called for in the recipe. The buttermilk should be scalded before using in bread
to improve its baking quality.
m

To scald buttermilk, pour into sauce pan and heat it to 200° F (just below boiling point),
or when tiny bubbles form around edge.

Allow the buttermilk to cool down to 80° F before using in bread recipes. If liquid is too
hot, it will kill the yeast.

Using buttermilk in place of water in bread recipes will produce a fine textured loaf of
bread with added calcium and protein. It will be shorter and more dense than the same
recipe make with water.

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

FLAVORED BUTTERS
A decade ago, “flavored butter’ usually meant adding garlic or honey to butter and using it as
a spread on toast or bread. But times have changed! Today’s great chefs have introduced us
to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts,
cheese or other commonly available ingredients. Now it’s easy to create these same greattasting butters effortlessly in your own home.
You’ll want to try some of the tempting recipes that follow, or experiment on your own.
Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well
as homemade breads of every variety. We encourage you to be creative! Bon Apetit!
To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep
bowl and beat in ingredients with a hand mixer for a few seconds.
Special thanks to the following organizations for their assistance:

•

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

•

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

BREAKFAST BUTTER RECIPES
SWEET ORANGE BUTTER
Ingredients
butter
orange marmalade

MAPLE BUTTER
Ingredients
butter
maple syrup

⁄2 cup
3 TBL

Ingredients
butter
honey

⁄2 cup
2 TBL
1
⁄8 tsp
2 TBL
1
⁄4 tsp

⁄2 cup
⁄4 cup

1
1

APPLE BUTTER

STRAWBERRY BUTTER
Ingredients
butter
strawberry jam

⁄2 cup
⁄4 cup

HONEY BUTTER

PRALINE BUTTER
Ingredients
butter
pecans, finely chopped
maple extract
brown sugar, firmly packed
vanilla extract

1
1

Ingredients
butter
cinnamon
honey or molasses
nutmeg
applesauce

⁄2 cup
2 TBL

⁄2 cup
⁄4 tsp
1 tsp
1
⁄4 tsp
2 TBL
1

Directions
1.
2.

Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
Beat in remaining ingredients until well blended.

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

FULL FLAVOR BUTTER RECIPES
GARLIC BUTTER
Ingredients
butter
garlic salt
garlic powder

ONION BUTTER
Ingredients
butter
onion salt
onion powder

⁄2 cup
1
⁄4 tsp
1
⁄4 tsp

BEER BUTTER

JALAPENO BUTTER
Ingredients
butter
jalapeno peppers,
chopped and drained
lemon juice

Ingredients
butter
beer
seasoned salt

⁄2 cup
2 TBL

⁄2 cup
⁄2 cup
1
⁄4 tsp

1 tsp

LIME BUTTER

RED BELL PEPPER BUTTER
Ingredients
butter
red bell pepper, chopped
lemon juice
dried tarragon
dried thyme
salt
white pepper, ground

⁄2 cup
⁄2 tsp
1
⁄2 tsp
1

Ingredients
butter
lime juice
lime peel, grated

⁄2 cup
1
1 1⁄2 TBL
1
⁄2 tsp
1
⁄4 tsp
1
⁄8 tsp
1
⁄8 tsp
1

⁄2 cup
2 tsp
1 tsp

LEMON BUTTER
Ingredients
butter
lemon juice
lemon peel, grated

⁄2 cup
2 tsp
1 tsp

Directions
1.
2.

Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
Beat in remaining ingredients until well blended.

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

CHEESE BUTTER RECIPES
CHEESABUTTER
Ingredients
butter
dried Italian herb
seasoning
garlic powder
ground black pepper
cheddar cheese, shredded
lemon juice

BLEU CHEESE BUTTER
Ingredients
butter
bleu cheese
Worcestershire sauce

⁄2 cup
3
⁄4 tsp
1

1
⁄2 cup
11⁄2 ounces
1
⁄2 tsp

⁄2 tsp
⁄2 tsp
1
⁄4 pound
3
⁄4 tsp
1

FETA CHEESE BUTTER
Ingredients
butter
feta cheese
Worcestershire sauce

⁄2 cup
11⁄2 ounces
1
⁄2 tsp

Directions
1.
2.
3.

Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
Beat in remaining ingredients until well blended.
Refrigerate before serving

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

FRESH HERB BUTTER RECIPES
BASIL SPINACH BUTTER

BASIL GARLIC BUTTER
Ingredients
butter
fresh basil, chopped*
garlic powder
ground black pepper
salt

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

⁄2 cup
2 tsp
1
⁄8 tsp
1
⁄8 tsp
1
⁄4 tsp

*OR 1⁄2 tsp dried basil

ROSEMARY THYME BUTTER

SPICY LEMON CHIVE BUTTER
Ingredients
butter
fresh chives, minced *
fresh parsley, minced**
lemon juice
red pepper, ground
salt

⁄2 cup
2 TBL
2 TBL
1
⁄4 tsp
1
⁄4 tsp
1
⁄4 tsp

Ingredients
butter
fresh rosemary, chopped*
fresh thyme, chopped**
salt

⁄2 cup
2 TBL
2 TBL
2 tsp
1
⁄8 tsp
1
⁄4 tsp

1
⁄2 cup
11⁄ 2 TBL
11⁄ 2 TBL
1
⁄8 tsp

*OR 11⁄ 4 tsp dried rosemary
**OR 1 1⁄2 tsp dried thyme

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

GARLIC SAGE BUTTER
Ingredients
butter
fresh sage, chopped
garlic cloves, minced*
salt

LEMON OREGANO BUTTER
Ingredients
butter
lemon juice
fresh oregano, chopped*
ground black pepper
salt

⁄2 cup
1 TBL
2 large
1
⁄4 tsp

*OR 1 ⁄4 tsp dried minced garlic

CILANTRO BUTTER
Ingredients
butter
fresh cilantro, chopped
salt

⁄2 cup
⁄4 cup
2 TBL
1
⁄8 tsp
1
⁄2 tsp
1

LEMON DILL BUTTER
Ingredients
butter
fresh dill, chopped*
lemon juice
*OR 1⁄2 tsp dried dill

⁄2 cup
2 TBL
1
⁄4 tsp

1
⁄2 cup
2 TBL
1 tsp

Directions
1.
2.
3.

Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
Beat in remaining ingredients until well blended.
Refrigerate before serving.

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

RESULTS
COMMENTS

COLLAPSED
NOT
OVER
SMALL
TOP OR
BAKED IN RISING “SHORT”
“SINK HOLE” CENTER
LOAF SIZE/
NO RISE

WATER/LIQUID TEMP TOO HIGH
WHOLE WHEAT BREAD
INGREDIENT ADDED IN WRONG
ORDER OR PROPORTION/
INGREDIENTS CHANGED OR
SUBSTITUTED
TOO MUCH YEAST
INCORRECT MEASURE/OLD
YEAST

CHECK AGE AND TYPE OF YEAST

TOO LITTLE WATER

TOO MUCH WATER

TOO MUCH LIQUID
WRONG TYPE OF FLOUR USED
DARK BROWN SUGAR USED
TOO MUCH SUGAR
TOO LITTLE SUGAR
IMPROPER CLEANING
TOO MUCH SALT
TOO LITTLE SALT/SALT OMITTED
DOUGH EXCEED CAPACITY OF
MACHINE

DELAYED BAKE FEATURE

SIDES
TOO
DARK OR
BURNT

HEAVY,
DENSE
TEXTURE

OPEN,
COARSE
TEXTURE

EXPLANATION

Use water 80°F. Warm weather, high humidity or overheated liquids all
speed up yeast action, which may cause the dough to rise too fast and the
bread to collapse before baking begins.
For Whole Wheat Bake, keep the water and yeast from touching. Whole
Wheat flours vary. You may need to increase/decrease liquids and add gluten.
Use the flour called for in the recipe. Add ingredients in the order and amounts
listed in the recipe. Recipe can become imbalanced by an excess of whole
grain flours, whole grains, dried fruits or other ingredients.
Decrease yeast amount by 1⁄2 to 1⁄2 tsp.
Yeast and/or other key ingredients were omitted or mismeasured.
Use yeast before expiration date. Use regular active dry yeast or quick or
rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated
or frozen. If using jarred yeast and it has been open more than 2 months,
check its freshness with the following test. Combine 21⁄4 teaspoon yeast, 1
teaspoon sugar and 1⁄2 cup of 110°-115° water. This mixture should double
in 10 minutes.
Measure water correctly as listed in recipe. If loaf is still short, try adding 1
TBL more water.
Reduce water by 1 to 2 TBL if recipe calls for fruit or vegetables, drain well
and pat dry.
Can happen with recipes calling for moist ingredients such as applesauce,
yogurt and fruit and when humidity is high. Reduce liquids by 1 TBL or add
1 to 2 TBL flour the next time you make the recipe.
Use bread flour where specified. All-purpose flour will produce a shorter loaf.
Use light brown sugar instead of dark brown. Use white sugar instead of
brown sugar.
Use less sugar, excess sugar will result in a darker crust.
Increase sugar, too little sugar will result in low volume.
Do not use strong detergents that contain “degreasing” ingredients.
Too much salt results in less volume, reduce amount of salt used in recipe.
Always check ingredient list before pressing START.
Too much dough was made.
Exceeding the capacity of the bread pan may cause an underbaked, gummy
center and a collapsed top. When dough rises to the top of the machine, it
interferes with circulation needed for proper baking and cooling.
This feature was used and ingredients were placed in bread pan in a way
that salt or water were in contact with the yeast for a prolonged period.
Decrease liquid (water) 1 tsp-2 TBL depending on size of recipe.

PART NO. 30025A12

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