Toastmaster User Manual Bread Box Users

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2

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-com-

bining 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 break-

fast, 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 guide-

lines, so that your first attempt is a successful one.

3

ALTITUDE CHART

The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it

doesn’t work as printed.

All recipes were developed at sea level - approximately. Adjustments may be necessary if your

altitude is 2000 feet or higher.

Try the recipe as printed first unless you have experimented on other recipes and have an idea

of what to change.

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

change other recipes.

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

bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

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

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

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

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

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

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

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

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

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

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

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

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

bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

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

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

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

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

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

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

bread machine.

4

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. The higher the altitude, the

greater the internal pressure on baked goods; therefore, the faster they rise.

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

rising.

3. Salt is increased to avoid overproofing.

4. The addition of gluten helps to protect the cell structure of the dough from over stretch-

ing 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 mois-

ture 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 nec-

essary 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 1⁄2cup level with warm water (11 0 ° -

115°F). Add 1 teaspoon granulated sugar and 21⁄4teaspoons 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 21⁄4teaspoons of

yeast. (Remember to adjust your recipe for the 1⁄2cup of water used in the test and do not add

additional yeast.)

5

BEFORE YOU BAKE

REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS

CHECK THE PARTS

TAKE HEED

CHOOSE A SETTING

DELAYED FINISH

CLEANING YOUR BREAD BOX™

Get familiar with machine.

•Read the use and care guide carefully.

•Examine the removable parts . . . the bread pan

and kneading blade.

•Return these parts to the machine to get the

feel of how they fit securely into position.

The Bread Box™ is a completely computerized

appliance that proceeds automatically once you

press the right pads on the control panel.

Here’s how it works :

•Remove bread pan from machine, making sure

kneading blade is in position. Add ingredients to

bread pan as directed in recipe.

•Return bread pan to the machine, pressing until

it clicks in place.

• Close outer lid.

•Plug in machine. The display panel will show

0:00.

•Press the SELECT pad to find the desired

BAKE or DOUGH setting. The setting selected

will appear in the display window.

•Press STA RT. The machine will begin the

selected setting. WHOLE WHEAT s e t t i n g s

begin with a preheat period. All other settings

begin with a “knead” period.

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

completed.

•Press top for more than two seconds.

•Unplug machine.

•If machine is not turned off, the keep warm

f u n c t i o n will automatically turn on after the bake

cycle. It will remain on for up to 60 minutes.

•When removing bread, invert the bread pan

using hot pads or mitts. Shake loaf from pan.

For dough, simply remove by hand and proceed

as recipe instructs.

• Cool bread on wire rack.

•After bread is cool, remove kneading blade if it

is embedded in bread. See use and care guide.

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.

•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 dish-

w a s h e r. Warm water is usually all that is needed

to clean the bread pan and kneading blade.

•Do not immerse the bread pan in water. Instead,

fill the pan with warm water to “unstick” any

cooked-on dough.

•Do not use any cleansers, scratchy pads, or

anything that could scratch the surface of the

bread pan or kneading blade.

The Bread Box™ can perform the following

f u n c t i o n s simply by pressing various pads on the

control panel.

• BAKE settings - There are eight BAKE settings.

To make a loaf of bread from start to finish,

press the SELECT pad until the desired BAKE

setting number appears in the display window.

(Example: 1 for Basic Light, 2 for Basic Medium,

etc.) For best results use the program number

(1, 2 or 3) suggested for the specific recipe. If

you desire a different crust color you can

change the program number. Generally

Program number 1 is a light color, number 2 is

a medium crust and number 3 is darkest.

When changing from the suggested program you

may find different results such as a diff e r e n t

t e x t u r e crust, or a different shape on the top of

the loaf, etc. This is a result of different times in

each of the various stages of breadmaking from

Program to Program.

•DOUGH setting - Press the SELECT pad until

the DOUGH setting (the number 9 appears in

the display window.)

•If you make a mistake in selecting a setting,

press STOP for 2 seconds. This will clear the

display window. Press SELECTagain to find the

setting you desire.

Now you can make a loaf of bread or start the

dough for dinner rolls without even being home.

The Bread Box™ has a Delayed Finish feature

that will automatically start the BAKE or DOUGH

setting you have selected.

You can choose from the BASIC, WHOLE

WHEAT, FRENCH or SWEET BAKE or DOUGH

settings when using this feature. Just select

which setting you wish to use. Now, calculate the

number of hours between the present time and

the time when you wish to have the bread

f i n i s h e d or the dough ready to be removed and

shaped. The maximum amount of time that can

be programmed is 12 hours.

If may be necessary to reduce the amount of

l i q u i d in some recipes when using the delayed

timer. For some one-pound loaf recipes, reduce

liquid 1-2 teaspoons, one and one-half pound

recipes 1 tablespoon and two-pound loaf recipes

1-2 tablespoons.

The order in which ingredients are added to the

bread pan for Delayed Finish is critical. Liquids

must be added first, followed by oil and dry ingre-

dients. Yeast should be added last. For best

b a k i n g results, pile dry ingredients along one wall

of bread pan with yeast on top. This keeps the

yeast farthest from the liquid ingredients and

helps to delay activation. For delay finish

DOUGH setting, remember to remove the dough

as soon as the cycle is complete, shape and bake

according to the recipe being used.

6

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™. 3. Close lid. Select the desired

setting. Press START.

4. Remove bread pan from

the Bread Box™. 5. Invert bread pan ; shake to

remove loaf.

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

w a t e r 1⁄2cup plus 1 cup plus 1 cup plus

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

o i l 4 tsp 2 T B L 2 T B L

lemon juice 1 tsp 1 tsp 1 tsp

s a l t 1 tsp 11⁄2t s p 2 tsp

s u g a r 1 1⁄2T B L 3 T B L 3 T B L

dry milk 1 T B L 1 T B L 2 T B L

bread flour 21⁄4c u p s 31⁄4c u p s 4 cups

active dry 1 tsp 11⁄2t s p 13⁄4t s p

y e a s t

Use Setting 1 1 2

WHITE BREAD

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

egg plus 1 1

enough water

to equal 3⁄4c u p 1 cup

plus 1 T B L

h o n e y 2 T B L 3 T B L

lemon juice 1 tsp 1 tsp

o i l 2 T B L 3 T B L

dry milk 1 T B L 2 T B L

s a l t 1 tsp 11⁄2t s p

corn meal 1⁄4c u p 1⁄3c u p

bread flour 2 cups 3 cups

active dry 11⁄2t s p 21⁄4t s p

y e a s t

Use Setting 1 2

Tip: Wrinkled top is typical of this loaf.

CORNBREAD

7

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

w a t e r 3⁄4cup plus 1 cup plus 1 cup plus

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

o i l 1 T B L 11⁄2T B L 2 T B L

lemon juice 1 tsp 1 tsp 1 tsp

s a l t 3⁄4t s p 1 tsp 11⁄4t s p

s u g a r 1 tsp 11⁄2t s p 2 t s p

bread flour 21⁄4c u p s 31⁄2c u p s 41⁄3c u p s

active dry 11⁄2t s p 21⁄4t s p 1 T B L

y e a s t

Use Setting 7 7 7

FRENCH BREAD

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

w a t e r 3⁄4cup plus 1 cup plus 11⁄4c u p s

1 T B L 1 T B L

o i l 21⁄2T B L 3 T B L 5 T B L

lemon juice 1 tsp 1 tsp 1 tsp

s a l t 1 tsp 11⁄2t s p 2 tsp

h o n e y 2 T B L 3 T B L 1⁄4c u p

bread flour 2c u p s 31⁄4c u p s 41⁄4c u p s

active dry 13⁄4t s p 2 t s p 21⁄4t s p

y e a s t

trail mix* 1⁄2c u p 2⁄3c u p 3⁄4c u p

Use Setting 1 1 2

* add at the beeps

RAISIN NUT TRAIL MIX BREAD

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

w a t e r 7⁄8c u p 1 cup plus 11⁄2c u p s

2 T B L

o i l 4 tsp 2 T B L 2 T B L

lemon juice 1 tsp 1 tsp 1 tsp

s a l t 1 tsp 11⁄2t s p 2 tsp

s u g a r 1 T B L 3 T B L 3 T B L

dry milk 1 T B L 1 T B L 2 T B L

bread flour 21⁄4c u p s 31⁄4c u p s 4 c u p s

Italian herb 21⁄4t s p 1 T B L 11⁄2T B L

s e a s o n i n g

active dry 11⁄4t s p 11⁄2t s p 11⁄2t s p

y e a s t

Use Setting 7 1 1

ITALIAN HERB BREAD

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

egg(s) plus 1 2 3

enough plain

yogurt to 1 cup

e q u a l 3⁄4c u p plus 1 T B L 11⁄2c u p s

o i l 1 T B L 2 T B L 7 tsp

lemon juice 1 tsp 1 tsp 1 tsp

s a l t 11⁄2t s p 21⁄4t s p 31⁄4t s p

s u g a r 4 tsp 2 T B L 3 T B L

dried dill 11⁄2t s p 1 T B L 11⁄2T B L

w e e d

dried minced 2 tsp 1 T B L 41⁄2t s p

o n i o n

bread flour 2 cups 3 cups 4 cups

active dry 11⁄2t s p 21⁄4t s p 21⁄4t s p

y e a s t

Use Setting 1 2 2

DILL BREAD

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

w a t e r 1⁄3c u p 1⁄4c u p

o i l 4 tsp 2 T B L

lemon juice 1 tsp 1 tsp

m i l k 1⁄3c u p 3⁄4c u p

s a l t 3⁄4t s p 1 tsp

s u g a r 3 T B L 1⁄4c u p

bread flour 2 cups 3 cups

active dry 2 tsp 23⁄4t s p

y e a s t

candied fruit* 1⁄3c u p 1⁄2c u p

w a l n u t s * 1⁄3c u p 1⁄2c u p

Use Setting 8 8

* add at the beeps

HOLIDAY BREAD

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

w a t e r 3⁄4c u p 1 cup

plus 2 T B L

o i l 2 T B L 3 T B L

lemon juice 1 tsp 1 tsp

s a l t 1 tsp 11⁄2t s p

brown sugar 11⁄2T B L 21⁄2T B L

dry milk 1 T B L 11⁄2T B L

bread flour 21⁄4c u p s 3 cups

active dry 11⁄2t s p 21⁄2t s p

y e a s t

dried fruit* 1⁄2c u p 3⁄4c u p

n u t m e g * 1⁄2t s p 1 tsp

Use Setting 8 8

* add at the beeps

DRIED FRUIT BREAD

8

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

w a t e r 3⁄4c u p 3⁄4c u p 11⁄2c u p s

plus 3 T B L

lemon juice 1 tsp 1 tsp 1 tsp

s a l t 1⁄2t s p 1 tsp 11⁄2t s p

s u g a r 2 T B L 3 T B L 1⁄4c u p

bread flour 21⁄4c u p s 3 cups 41⁄4c u p s

active dry 1 tsp 11⁄4t s p 13⁄4t s p

y e a s t

s h r e d d e d 1⁄2c u p 3⁄4c u p 1 cup

c h e e s e

dried onion 1 T B L 11⁄2T B L 2 T B L

Use Setting 1 2 2

Ti p :

Wrinkled top if typical of this bread

CHEESE ONION BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg(s) plus 1 2 3

enough milk

to equal 1⁄2cup 1 cup plus 11⁄2cups

3 TBL

oil 2 TBL 3 TBL 1⁄4cup

lemon juice 1 tsp 1 tsp 1 tsp

salt 11⁄2t s p 21⁄4t s p 1 T B L

s u g a r 4 tsp 2 T B L 3 T B L

bread flour 2 cups 3 cups 4 cups

active dry 11⁄2t s p 21⁄4t s p 1 T B L

y e a s t

Use Setting 1 2 2

EGG BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

water 1⁄4cup 1⁄4cup 1⁄4cup

bloody mary 1⁄2cup 3⁄4cup 1 cup

mix

oil 1 TBL 2 TBL 3 TBL

lemon juice 1 tsp 1 tsp 1 tsp

salt 1⁄2tsp 3⁄4tsp 1 tsp

honey 1 TBL 2 TBL 3 TBL

fresh 1 TBL 2 TBL 3 TBL

chopped

parsley

chopped 1 TBL 2 TBL 3 TBL

green onion

(tops only)

bread flour 2 cups 31⁄2cups 4 cups

active dry 11⁄2tsp 21⁄4tsp 1 TBL

yeast

Use Setting 1 2 2

BLOODY MARY BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

water 1⁄4cup 1⁄3cup 1⁄2cup

beer* 2⁄3cup 1 cup 11⁄3cups

oil 4 tsp 2 TBL 8 tsp

lemon juice 1 tsp 1 tsp 1 tsp

salt 1 tsp 11⁄2tsp 2 tsp

sugar 2 TBL 3 TBL 1⁄4cup

bread flour 2 cups 3 cups 4 cups

active dry 11⁄2tsp 21⁄4tsp 21⁄4tsp

yeast

Use Setting 1 2 2

*Beer should be flat and at room temperature

BEER BREAD

Ingredients 1 Pound 11⁄2Pounds

water 1⁄2cup 2⁄3cup

oil 11⁄2TBL 2 TBL

lemon juice 1 tsp 1 tsp

whole kernel 1⁄2cup 3⁄4cup

corn, well

drained

jalapeno chilies, 2 TBL 3 TBL

well drained

s a l t 1⁄2t s p 1 tsp

s u g a r 1 T B L 2 T B L

corn meal 1⁄3c u p 1⁄2c u p

bread flour 2 cups 3 cups

fresh cilantro 2 tsp 1 TBL

active dry 11⁄2tsp 2 tsp

yeast

Use Setting 1 1

Tip:

May be textured on top.

JALAPENO BREAD

9

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg (s) plus 1 2 2

enough

water to

equal 3⁄4cup 1 cup 11⁄2cups

plus 3 TBL plus 1 T B L

oil 2 TBL 2 TBL 3 TBL

plus 2 tsp

lemon juice 1 tsp 1 tsp 1 tsp

dry milk 2 TBL 3 TBL 1⁄4cup

salt 1 tsp 11⁄2tsp 2 tsp

sugar 4 tsp 2 TBL 2 TBL

white pepper 1⁄8tsp 1⁄8tsp 1⁄4tsp

instant 1⁄4cup 1⁄3cup 1⁄2cup

mashed

potato flakes

chopped 1 TBL 11⁄2TBL 2 TBL

green onion,

(tops only)

bread flour 2 cups 31⁄4cups 4 cups

plus 2 TBL

active dry 11⁄2tsp 21⁄4tsp 1 TBL

yeast

Use Setting 1 2 2

POTATO BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

water 3⁄4cup 1 cup 11⁄3cups

plus 2 TBL

oil 1 TBL 11⁄2TBL 2 TBL

lemon juice 1 tsp 1 tsp 1 tsp

salt 1 tsp 11⁄2tsp 2 tsp

sugar 2 TBL 3 TBL 1⁄4cup

dry milk 1 TBL 11⁄2TBL 2 TBL

bread flour 13⁄4cups 22⁄3cups 31⁄2cups

whole 1⁄4cup 1⁄3cup 1⁄2cup

wheat flour

active dry 1 tsp 11⁄2tsp 2 tsp

yeast

Use Setting 6 6 6

WHITE AND WHEAT BREAD

Ingredients 1 Pound 2 Pounds

water 3⁄4cup 1 cup

plus 3 TBL plus 6 TBL

oil 2 TBL 3 TBL

lemon juice 1 tsp 11⁄2tsp

salt 11⁄2tsp 21⁄4tsp

brown sugar, 1⁄4cup 6 TBL

firmly packed

dry milk 2 TBL 3 TBL

whole wheat 23⁄4cups 4 cups

flour

active dry 23⁄4tsp 31⁄2tsp

yeast

Use setting 6 6

RAPID WHOLE WHEAT BREAD

Ingredients 11⁄2Pounds 2 Pounds

milk 1⁄2cup 3⁄4cup

water 5 TBL 1⁄4cup

oil 2 TBL 1⁄4cup

lemon juice 1 tsp 1 tsp

honey 11⁄2TBL 1⁄4cup

cottage cheese 1⁄4cup 1⁄3cup

salt* 11⁄2tsp* 11⁄2tsp*

bread flour 2 cups 23⁄4cups

whole wheat 1 cup 11⁄4cups

flour

active dry 11⁄4tsp 2 tsp

yeast

Use Setting 6 6

*salt amounts are correct

DAIRY WHOLE WHEAT BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

milk 3⁄4cup 3⁄4cup 11⁄4cups

plus 3 TBL plus 2 TBL

oil 1 TBL 2 TBL 3 TBL

lemon juice 1 tsp 1 tsp 1 tsp

salt 11⁄4tsp 11⁄2tsp 2 tsp

sugar 11⁄4tsp 11⁄2tsp 2 tsp

bread flour 2 cups 3 cups 4 cups

active dry 11⁄4tsp* 11⁄4tsp* 13⁄4tsp

yeast

Use Setting 1 1 1

* yeast amounts are correct

Tip:

Loaves will have a light color, thin and crispy

crust.

MILK BREAD

10

Ingredients 11⁄2Pounds 2 Pounds

egg plus 1 1

enough water

to equal 1 cup 1 cup plus

2 TBL

oil 2 TBL 3 TBL

lemon juice 1 tsp 1 tsp

honey 1 TBL 2 TBL

salt 1 tsp 11⁄2tsp

sugar 2 tsp 1 TBL

sesame seeds 2 TBL 3 TBL

cumin seeds 1⁄4tsp 1⁄4tsp

sunflower seeds 11⁄2TBL 2 TBL

bread flour 21⁄2cups 23⁄4cups

whole wheat 1⁄2cup 1 cup

flour

active dry 11⁄2tsp 21⁄2tsp

yeast

Use Setting 6 6

SUNFLOWER AND SESAME

SEED BREAD Ingredients 1 Pound 11⁄2Pounds

water 7⁄8cup 1 cup plus

2 TBL

oil 1 TBL 4 tsp

lemon juice 1 tsp 1 tsp

dry milk 1 TBL 11⁄2TBL

salt 1 tsp 11⁄2tsp

lt. brown sugar, 11⁄2TBL 21⁄2TBL

firmly packed

bread flour 21⁄4cups 3 cups

active dry 11⁄2tsp 21⁄2tsp

yeast

cinnamon* 1⁄2tsp 3⁄4tsp

raisins* 1⁄3cup 1⁄2cup

nuts* 1⁄3cup 1⁄2cup

Use Setting 8 8

*add at the beeps

CINNAMON RAISIN BREAD

Ingredients 1 Pound 2 Pounds

water 3⁄4cup 1 cup

plus 3 TBL plus 6 TBL

oil 2 TBL 3 TBL

lemon juice 1 tsp 11⁄2tsp

salt 11⁄2tsp 21⁄4tsp

brown sugar 1⁄4cup 6 TBL

dry milk 2 TBL 3 TBL

whole wheat 23⁄4cups 4 cups

flour

active dry 21⁄4tsp 1 TBL

yeast

Use Setting 4 5

WHOLE WHEAT BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg(s) whites 1 2 2

plus enough

water to equal 3⁄4cup 1 cup 11⁄4cups

oil 11⁄2TBL 2 TBL 21⁄2TBL

lemon juice 1 tsp 1 tsp 1 tsp

molasses 2 TBL 3 TBL 1⁄4cup

salt 1 tsp 11⁄2tsp 2 tsp

cinnamon 3⁄4tsp 1 tsp 11⁄4tsp

whole wheat 2 cups 3 cups 4 cups

flour

active dry 11⁄2tsp 21⁄4tsp 1 TBL

yeast

raisins* 1⁄2cup 1⁄2cup 3⁄4cup

walnuts* 1⁄4cup 1⁄3cup 1⁄2cup

Use Setting 8 8 8

*add at the beeps

WHOLE WHEAT CINNAMON

RAISIN WALNUT BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

cultured 3⁄4cup 1 cup 11⁄2cups

buttermilk plus 2 TBL

oil 2 TBL 3 TBL 1⁄4cup

lemon juice 1 tsp 1 tsp 1 tsp

salt 1 tsp 11⁄2tsp 2 tsp

honey 2 TBL 3 TBL 1⁄4cup

baking soda 1⁄4tsp 1⁄4tsp 1⁄2tsp

bread flour 21⁄2cups 31⁄4cups 41⁄4cups

active dry 11⁄4tsp 11⁄2tsp 13⁄4tsp

yeast

Use Setting 1 1 1

CULTURED

BUTTERMILK BREAD

11

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg(s) plus 1 1 2

enough water

to equal 7⁄8cup 1 cup plus 11⁄3cups

2 TBL

oil 1 TBL 11⁄2TBL 2 TBL

lemon juice 1 tsp 1 tsp 1 tsp

honey 2 TBL 3 TBL 1⁄4cup

dry milk 1 TBL 2 TBL 3 TBL

salt 1 tsp 11⁄2tsp 2 tsp

bread flour 1 cup 11⁄2cups 21⁄4cups

whole wheat 1⁄2cup 3⁄4cup 1 cup

flour

rye flour 1⁄2cup 2⁄3cup 1 cup

caraway 1 TBL 2 TBL 3 TBL

seeds

dried minced 2 TBL 3 TBL 1⁄4cup

onion

active dry 11⁄2tsp 2 tsp 1 TBL

yeast

Use Setting 8 8 8

Tip:

Loaves will be short and dense.

ONION RYE BREAD

(Whole Grain Rye)

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg(s) plus 1 1 2

enough water

to equal 7⁄8cup 1 cup 11⁄3cups

plus 2 TBL

oil 1 TBL 11⁄2TBL 2 TBL

lemon juice 1 tsp 1 tsp 1 tsp

honey 2 TBL 3 TBL 1⁄4cup

dry milk 1 TBL 2 TBL 3 TBL

salt 1 tsp 11⁄2tsp 2 tsp

bread flour 1 cup 11⁄2cups 21⁄4cups

whole wheat 1⁄2cup 3⁄4cup 1 cup

flour

rye flour 1⁄2cup 2⁄3cup 1 cup

caraway 1 TBL 2 TBL 3 TBL

seeds

active dry 11⁄2tsp 2 tsp 1 TBL

yeast

Use Setting 8 8 8

Tip:

Loaves will be short and dense.

CARAWAY RYE BREAD

(Whole Grain Rye)

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg(s) plus 1 1 2

enough water

to equal 7⁄8cup 1 cup 1cup

plus 2 TBL plus 6 TBL

oil 1 TBL 11⁄2TBL 2 TBL

lemon juice 1 tsp 1 tsp 1 tsp

honey 2 TBL 3 TBL 1⁄4cup

dry milk 1 TBL 2 TBL 3 TBL

salt 1 tsp 11⁄2tsp 2 tsp

bread flour 1 cup 11⁄2cups 2 cups

whole wheat 1⁄2cup 3⁄4cup 1 cup

flour

rye flour 1⁄2cup 2⁄3cup 1 cup

caraway 1 TBL 2 TBL 3 TBL

seeds

cocoa 2 TBL 3 TBL 1⁄4cup

powder

i n s t a n t 1 tsp 11⁄2tsp 1 TBL

coffee

granules

active dry 11⁄2tsp 2 tsp 1 TBL

yeast

Use Setting 8 8 8

Tip:

Loaves will be short and dense.

PUMPERNICKEL BREAD

(Whole Grain Rye)

Ingredients 1 Pound 11⁄2Pounds

water 3⁄4cup 1 cup plus

2 TBL

lemon juice 1 tsp 1 tsp

oil 21⁄2TBL 4 TBL

maple syrup 1⁄4cup 1⁄3cup

maple flavoring 1⁄4tsp 1⁄2tsp

salt 1 tsp 2 tsp

bread flour 2 cups 3 cups

oatmeal, regular 1⁄2cup 1 cup

or instant

walnuts 1⁄2cup 3⁄4cup

active dry 11⁄2tsp 21⁄2tsp

yeast

Use Setting 2 2

* vanilla flavoring may be substituted

MAPLE BREAD

12

Ingredients 1 Pound 2 Pounds

egg(s) plus 1 2

enough water

to equal 1⁄2cup 1 cup

plus 2 TBL

mashed banana’s 1⁄3cup 1⁄2cup

oil 1 TBL 1 TBL

lemon juice 1 tsp 1 tsp

dry milk 1⁄4cup 6 TBL

salt 1 tsp 11⁄2tsp

sugar 3 TBL 3 TBL

ginger 1⁄4tsp 1⁄2tsp

instant coffee 11⁄2tsp 21⁄4tsp

granules

bread flour 22⁄3cups 4 cups

active dry yeast 11⁄2tsp 1 TBL

Use Setting 1 2

BANANA BREAD

Ingredients 1 Pound 2 Pounds

water 3⁄4cup 11⁄2cups

oil 2 TBL 5 TBL

lemon juice 1 tsp 1 tsp

banana 1⁄2tsp 1 tsp

flavoring*

salt 1⁄2tsp 2 tsp

honey 2 TBL 3 TBL

dry milk 2 TBL 3 TBL

bread flour 21⁄4cups 41⁄4cups

dried banana 1⁄3cup 1⁄2cup

chips

granola cereal 2⁄3cup 1 cup

active dry 11⁄2tsp 2 tsp

yeast

Use Setting 8 8

*vanilla flavoring may be substituted if you do not

have banana flavoring

BANANA GRANOLA BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

water 7⁄8cup 1 cup 1 cup

plus 1 TBL plus 5 TBL

oil 2 TBL 2 TBL 3 TBL

lemon juice 1 tsp 1 tsp 1 tsp

salt 1 tsp 11⁄2tsp 2 tsp

honey 1 TBL 2 TBL 3 TBL

bread flour 2 cups 31⁄4cups 4 cups

plus 6 TBL

active dry 11⁄4tsp 11⁄4tsp 11⁄2tsp

yeast

roasted* 1⁄3cup 2⁄3cup 1 cup

sunflower

or pumpkin

seeds

Use Setting 8 8 8

* add at the beeps

Tip:

May be textured on top.

CHUNKY NUT BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

water 3⁄4cup 1 cup 1 cup

plus 2 TBL plus 6 TBL

oil 2 TBL 4 TBL 5 TBL

lemon juice 1 tsp 1 tsp 1 tsp

honey 2 TBL 2 TBL 3 TBL

dry milk 2 TBL 2 TBL 3 TBL

salt 1⁄2tsp 1 tsp 2 tsp

bread flour 21⁄4cups 3 cups 41⁄4cups

granola 2⁄3cup 3⁄4cup 1 cup

cereal

active dry 11⁄2tsp 13⁄4tsp 2 tsp

yeast

Use Setting 1 2 2

HONEY GRANOLA BREAD

Ingredients 1 Pound 11⁄2Pounds 2 Pounds

egg plus 1 1 1

enough

water to

equal 1⁄4cup 1⁄4cup 1⁄4cup

oil 2 TBL 3 TBL 2 TBL

lemon juice 1 tsp 1 tsp 1 tsp

canned 2⁄3cup 1 cup 11⁄3cups

pumpkin

salt 1 tsp 11⁄2tsp 2 tsp

brown sugar, 2 TBL 3 TBL 1⁄4cup

firmly packed

cloves 1⁄4tsp 1⁄4tsp 1⁄2tsp

nutmeg 1⁄2tsp 3⁄4tsp 1 tsp

ginger 1⁄2tsp 3⁄4tsp 1 tsp

cinnamon 11⁄2tsp 2 tsp 1 TBL

bread flour 2 cups 3 cups 4 cups

plus 1 TBL

active dry 11⁄2tsp 21⁄4tsp 1 TBL

yeast

Use Setting 1 2 2

*this is correct amount for oil

SPICED PUMPKIN BREAD

13

Ingredients 11⁄2Pounds

water 1 cup plus 2 TBL

oil 2 TBL

lemon juice 1 tsp

salt 1 tsp

sugar 2 TBL

dry milk 1⁄4cup

onion salt 1 tsp

dry mustard 1 tsp

bread flour 21⁄2cups

soy flour 1⁄2cup

active dry yeast 11⁄2tsp

shredded cheddar 11⁄2cups

cheese

Use Setting 8

SOY CHEDDAR CHEESE BREAD

Ingredients 11⁄2Pounds

water 1 cup plus 2 TBL

oil 3 TBL

lemon juice 1 tsp

almond extract 1⁄2tsp

salt 11⁄2tsp

sugar 21⁄2TBL

dry milk 11⁄2TBL

bread flour 21⁄2cups

soy flour 1⁄2cup

diced, mixed dried fruit* 1⁄2cup

slivered almonds* 2 TBL

active dry yeast 21⁄2tsp

Use Setting 8

*add at the beeps

SOY ALMOND FRUIT BREAD

Ingredients 11⁄2Pounds

water 1 cup plus 2 TBL

oil 2 TBL

lemon juice 1 tsp

salt 11⁄2tsp

sugar 3 TBL

dry milk 1 TBL

dill weed 1 tsp

garlic salt 1⁄2tsp

dry mustard 1⁄2tsp

basil 1⁄4tsp

oregano 1⁄4tsp

bread flour 23⁄4cups

soy flour 1⁄2cup

active dry yeast 11⁄2tsp

Use Setting 1

SOY HERB BREAD

Ingredients 11⁄2Pounds

water 1 cup plus 2 TBL

oil 2 TBL

lemon juice 1 tsp

salt 1 tsp

sugar 2 TBL

dry milk 1⁄4cup

cinnamon 1 tsp

bread flour 21⁄2cups

soy flour 1⁄2cup

active dry yeast 11⁄2tsp

raisins* 1⁄2cup

Use Setting 8

*add at the beeps

SOY CINNAMON RAISIN BREAD

14

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.

15

Ingredients 16 rolls 24 rolls

egg plus 1 1

enough water

to equal 1 cup 11⁄2cups

lemon juice 1 tsp 1 tsp

bread flour 31⁄2cups 41⁄2cups

salt 1 tsp 11⁄2tsp

sugar 1⁄3cup 1⁄2cup

oil 1⁄4cup 1⁄3cup

active dry 11⁄2tsp 2 tsp

yeast

Filling:

butter, softened 1⁄3cup 1⁄2cup

brown sugar, 1⁄3cup 1⁄2cup

firmly packed

walnuts, finely 1⁄4cup 1⁄3cup

chopped

cinnamon 2 TBL 3 TBL

raisins 1⁄4cup 1⁄3cup

(optional)

Glaze:

powdered sugar 1⁄2cup 2⁄3cup

water or milk 3 TBL 1⁄4cup

vanilla 1⁄2tsp 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 1⁄3cup (1⁄2cup) 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.

16 (24) rolls

CINNAMON ROLLS

Ingredients Regular Large Ex. Large

egg(s) plus 1 1 2

enough

water to 3⁄4cup 1 cup plus 11⁄2cups

equal 1 TBL

lemon juice 1 tsp 1 tsp 1 tsp

bread flour 2 cups 31⁄4cups 41⁄2cups

salt 1 tsp 11⁄2tsp 2 tsp

sugar 11⁄2TBL 2 TBL 2 TBL

oil 2 TBL 3 TBL 1⁄4cup

active dry 1 tsp 11⁄2tsp 2 tsp

yeast

Wash:

egg yolk(s) 1 1 2

beaten

water 1 TBL 1 TBL 2 TBL

Topping:

poppy 1 tsp 1 TBL 11⁄2TBL

seeds

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan. Place on a lightly floured surface and punch

down. Divide into thirds, making 3, 10-inch (13-

i n c h ) 16-inch) ropes with tapered ends. Pinch

ropes together at one end, braid together, pinch-

ing together at other end and secure braid.

Transfer to greased baking sheet; let rise until

doubled in size, about 45 minutes. Combine

Wash ingredients and brush onto braid. Sprinkle

with poppy seeds. Bake in preheated 375°F

oven for 25 minutes or until golden brown.

1 braid

CHALLAH BRAID

16

Ingredients 12 rolls 18 rolls 24 rolls

egg plus 1 1 1

enough

water to 3⁄4cup 1 cup 11⁄3cups

equal plus 1 TBL

lemon juice 1 tsp 1 tsp 1 tsp

bread flour 2 cups 31⁄4cups 4 cups

salt 1⁄2tsp 1 tsp 11⁄2tsp

sugar 2 TBL 3 TBL 1⁄4cup

oil 2 TBL 3 TBL 1⁄4cup

active dry 1 tsp 11⁄2tsp 2 tsp

yeast

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan. Place on a lightly floured surface.

Depending on which size recipe used, divide

dough into 12, 18, or 24 pieces. Shape into balls.

Place on greased baking sheet(s) about 1⁄2inch

apart. Let stand, covered, in warm, draft-free

place, 30 minutes, or until doubled in size. Bake

in preheated 350°F oven 20 to 30 minutes, or

until golden brown.

12, 18, or 24 rolls

DINNER ROLLS

Ingredients 18 rolls 24 rolls

cultured 1 cup 11⁄2cups

buttermilk

lemon juice 1 tsp 1 tsp

bread flour 3⁄4cup 11⁄4cups

whole wheat 11⁄3cups 2 cups

flour

salt 1 tsp 11⁄2tsp

honey 11⁄2TBL 2 TBL

oil 3 TBL 1⁄4cup

wheat germ 1⁄3cup 1⁄2cup

baking soda 1⁄4tsp 1⁄4tsp

active dry 13⁄4tsp 2 tsp

yeast

Brush:

butter, melted 2 TBL 3 TBL

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan. Place on lightly floured surface, divide into

18 (24) equal pieces. Shape pieces into balls

and place 1⁄2inch 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.

18 (24) rolls

BUTTERMILK ROLLS

17

Ingredients 12 rolls 18 rolls

water 3⁄4cup 11⁄2cups

lemon juice 1 tsp 1 tsp

bread flour 11⁄4cups 21⁄2cups

whole wheat 1 cup 2 cups

flour

salt 1⁄2tsp 1 tsp

light brown 2 TBL 1⁄4cup

sugar, firmly

packed

dry milk 1 TBL 2 TBL

oil 1 TBL 2 TBL

active dry 11⁄2tsp 2 tsp

yeast

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START.

When setting is complete, remove dough. Place

on lightly floured surface and divide into 12 (18)

equal pieces. Shape into balls. Place into 2 (3)

greased 9 inch cake pans for “pull apart” rolls or

space 2 inches apart on greased baking sheet(s)

for regular rolls. Cover and let rise in warm, draft-

free place 30 minutes, or until doubled in size.

Bake in preheated 350°F oven 25 to 35 minutes,

or until golden brown.

12 (18) rolls

WHEAT DINNER ROLLS

Ingredients 18 rolls 24 rolls

egg plus 1 1

water to

equal 1 cup 11⁄3cups

oil 2 TBL 3 TBL

lemon juice 1 tsp 1 tsp

salt 1 tsp 11⁄2tsp

sugar 1⁄3cup 1⁄2cup

bread flour 31⁄2cups 41⁄2cups

active dry 11⁄4tsp 2 tsp

yeast

Topping:

parmeasan 1⁄3cup 1⁄2cup

cheese

garlic, finely 11⁄2TBL 2 TBL

chopped

butter, melted 3 TBL 1⁄4cup

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 min-

utes, or until golden brown.

18 (24) rolls

CHEEZY GARLIC ROLLS

18

Ingredients 1 Crust 2 Crusts

water 3⁄4cup 12⁄3cups

oil 1 TBL 2 TBL

lemon juice 1 tsp 1 tsp

salt 1⁄2tsp 1 tsp

sugar 1 TBL 2 TBL

dry milk 1 TBL 2 TBL

bread flour 21⁄4cups 41⁄2cups

active dry 1 tsp 2 tsp

yeast

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan.

Press dough into a 12-inch round greased

pan(s), raising edge of dough. Spread pizza

sauce over the dough. Sprinkle with cheese

and/or other toppings of your choice.

Bake in a preheated 425°F oven for 20-25

m i n u t e s or until crust is golden brown around

edges.

1 (2) Pizza Crusts

PIZZA CRUST

Ingredients 16

water 11⁄4cups

bread flour 31⁄2cups

salt 1 tsp

egg yolk 1

oil 1 TBL

lemon juice 1 tsp

sugar 2 TBL

white pepper 1⁄8tsp

active dry yeast 1 TBL

Glaze:

egg white 1

water 1 TBL

Toppings:

kosher salt or sesame

seeds

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan.

Punch down and on a lightly floured surface cut

the dough into 16 equal pieces. Roll each piece

of dough into a rope about 16” long. Shape each

rope into a pretzel. (Cross the ends of the rope

to make a loop; twist the crossed ends once and

fold across the loop.)

Place the pretzels on a greased baking sheet

11⁄2” apart. Brush with combined egg white and

water. Sprinkle with salt or sesame seeds. Bake

in preheated 375°F oven for 15 to 20 minutes or

until golden brown.

16 pretzels

SOFT PRETZELS

19

Ingredients 1 Loaf 2 Loaves

water 3⁄4cup 12⁄3cups

lemon juice 1 tsp 1 tsp

bread flour 21⁄4cups 41⁄2cups

salt 1⁄2tsp 1 tsp

sugar 1 TBL 2 TBL

dry milk 1 TBL 2 TBL

oil 1 TBL 2 TBL

active dry 1 tsp 2 tsp

yeast

Filling:

frozen chopped 1 pkg. 2 pkgs.

spinach, thawed (10-oz.) (10-oz.)

and squeezed

dry

grated parmesan 1⁄3cup 2⁄3cup

cheese

large egg(s) 1 2

finely chopped 3 TBL 1⁄3cup

fresh basil

shredded 12 oz. 1 lb. 8 oz.

mozzarella

cheese

cooked and 3⁄4lb. 1 lb. 8 oz.

crumbled Italian

sausage

pizza sauce 11⁄3cups 22⁄3cups

thinly sliced 1⁄4lb. 1⁄2lb.

pepperoni

sliced black 1 cup 2 cups

olives

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 1⁄4of the dough. Roll remaining 3⁄4

of dough into 1 (2) 11 x 17-inch rectangle(s). Line

1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes.

Combine spinach, parmesan cheese, egg(s) and

basil in medium size bowl and mix well. Sprinkle

1⁄2(1⁄4) of the mozzarella cheese on top of dough

layer. Top with 1⁄2(1⁄4) of the cooked sausage,

pizza sauce, spinach mixture, pepperoni slices

and olives. Repeat layers beginning with moz-

zarella cheese and ending with olives.

Roll remaining dough into a rectangle(s) to fit the

top of the filled loaf pan, pinching edges together

to seal. Remove excess dough. Cut 2 slits on top

layer of dough for steam to escape. Bake in

p r e h e a t e d 357°F oven 35 to 40 minutes, or until

crust is well browned and loaf sounds hollow

when tapped. Allow to stand 10 minutes before

cutting. Great served warm or refrigerated.

1 (2) filled loaf (loaves)

LAYERED PIZZA LOAF

Ingredients 2 Loaves 3 Loaves

water 1 cup 13⁄4cups

lemon juice 1 tsp 1 tsp

bread flour 21⁄2cups 41⁄2cups

salt 1 tsp 2 tsp

sugar 1 TBL 2 TBL

active dry 11⁄2tsp 2 tsp

yeast

Wash:

egg yolk (s) 1 2

water 1 TBL 2 TBL

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan. Punch dough down and place on lightly

floured surface.

Roll dough into 12 x 16-inch (12 x 24-inch)

r e c t a n g l e , rolling to remove air bubbles. Divide

dough into 2 (3) 12 x 8-inch pieces. Roll up

t i g h t l y, jelly-roll style, starting at the 12-inch side.

Shape into 12-inch long loaves. Place 3 inches

apart on greased baking sheet(s). With a sharp

knife, make 3 to 4 diagonal slashes across each

loaf top. Cover and let rise in warm, draft-free

place, 30 to 40 minutes, or until doubled in size.

Brush combined Wash ingredients over tops of

loaves. Bake in preheated 375°F oven 20 to 30

minutes, or until golden brown.

2 (3) loaves

Italian Round Loaf

Use either size of the French baguettes recipe

above. Remove dough from bread pan. Place on

lightly floured surface, shape dough into 1 (2)

large ball(s). Place on greased baking sheet(s).

Cover and let rise in a warm, draft-free place, 30

to 45 minutes or until doubled in size. Bake in

preheated 350°F oven 30 to 45 minutes, or until

golden brown and sounds hollow when tapped.

1 (2) loaf (loaves)

FRENCH BAGUETTES

20

Ingredients 18 Twists 36 Twists

water 3⁄4cup 11⁄3cups

lemon juice 1 tsp 1 tsp

bread flour 2 cups 4 cups

salt 1 tsp 11⁄2tsp

sugar 1 TBL 2 TBL

active dry 11⁄2tsp 2 tsp

yeast

Glaze:

butter, melted 1⁄3cup 1⁄2cup

Wash:

egg yolk(s) 1 2

water 1 TBL 2 TBL

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan. Punch down and divide into 18 (36) equal

pieces. On a lightly floured surface, roll into 14

to 16-inch ropes. Fold each rope in half and

twist, starting at fold. Place on 2(4) greased bak-

ing sheets and brush French twists generously

with melted butter. Let rise in warm, draft-free

place until doubled in size. Brush combined

Wash ingredients over twists. Bake in preheated

400°F oven 12 to 15 minutes, or until golden

brown.

18 (36) twists

FRENCH TWISTS

Ingredients 6 bagels

water 1 cup

lemon juice 1 tsp

salt 1 tsp

sugar 11⁄2TBL

bread flour 3 cups

active dry 21⁄4tsp

yeast

Glaze:

egg, beaten 1

Toppings:

Sesame seeds, poppy

seeds, cracked wheat,

wheat flakes or dried

onion flakes (optional).

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan. Place dough on a floured surface and

knead for 5 to 10 minutes, until smooth.

Cut the dough into 6 equal pieces. Form each

piece of dough into a ball. Make a hole in the

center of each ball with thumbs and stretch until

smooth and hole is about 1-2 inches.

Place bagels on a greased baking sheet. Cover

and let rise for 10 minutes.

In a 3-quart saucepan, combine 2 quarts water

and 2 tablespoons sugar; heat to boiling. Place a

few bagels at a time in boiling water. Simmer 3

minutes, turning once. Remove with slotted

spoon. Place on greased cookie sheet. Brush

tops with 1 egg, slightly beaten; sprinkle with

desired topping. Bake in a preheated 400°F

oven for 20 to 25 minutes or until deep golden

brown. Cool on a wire rack.

6 bagels

BAGELS

21

Ingredients 1 loaf

water 1 cup

lemon juice 1 tsp

bread flour 3 cups

oil 1 TBL

salt 1 tsp

sugar 1 TBL

active dry 21⁄4tsp

yeast

Topping:

fresh rosemary, 1⁄4cup

finely chopped

fresh chives, 1⁄4cup

finely chopped

garlic, 2 TBL

finely minced

olive oil 2 TBL

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When

setting is complete, remove dough from bread

pan.

Punch down, roll into a ball and flatten into a 10-

inch 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

FOCCACIA BREAD

Ingredients 12 rolls 18 rolls

water 1 cup 11⁄2cups

lemon juice 1 tsp 1 tsp

bread flour 31⁄2cups 41⁄2cups

salt 1 tsp 11⁄2tsp

sugar 1⁄3cup 1⁄2cup

oil 1⁄4cup 1⁄3cup

egg(s) 1 2

active dry 11⁄2tsp 2 tsp

yeast

Filling:

butter, softened 1⁄2cup 2⁄3cup

sugar 1⁄3cup 1⁄2cup

cinnamon 1 TBL 11⁄2TBL

walnuts or 1⁄2cup 2⁄3cup

pecans,

chopped

Topping:

butter, melted 3⁄4cup 1 cup

light brown 3⁄4cup 1 cup

sugar, firmly

packed

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 16-

inch (18 x 16-inch) rectangle. Spread with the

1⁄2c u p ( 2⁄3cup) butter. Mix together cinnamon,

sugar and nuts; sprinkle generously over

b u t t e r e d dough. Roll up tightly, jelly-roll style,

starting at the 12-inch (18-inch) side. Cut roll into

12 (18) 1-inch slices.

Combine Topping ingredients. Divide Topping

mixture into 2 (3) 9-inch baking pans. Carefully

place roll slices on top of mixture. Let rise in

warm, draft-free place 30 to 40 minutes or until

doubled in size. Bake in preheated 350°F oven

35 to 45 minutes, or until golden brown. Let cool

1 minute. Turn onto heatproof serving platter or

tray. Serve warm.

12 (18) rolls

STICKY BREAKFAST ROLLS

22

Ingredients 12 rolls 18 rolls

water 1 cup 11⁄2cups

lemon juice 1 tsp 1 tsp

bread flour 31⁄2cups 41⁄2cups

salt 1 tsp 11⁄2tsp

light brown 1⁄3cup 1⁄2cup

sugar, firmly

packed

oil 1⁄4cup 1⁄3cup

active dry 11⁄2tsp 2 tsp

yeast

Topping:

butter, melted 1⁄2cup 3⁄4cup

grated 2 TBL 1⁄4cup

orange peel

sugar 1⁄2cup 3⁄4cup

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 1⁄2inch

apart. Let rise in warm, draft-free place, 30

m i n u t e s , or until doubled in size. Bake in preheat-

e d 350°F oven 20 to 30 minutes, or golden

brown.

12 (18) rolls

REFRESHING ROLLS

23

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.

Asmall amount of butter will be left in the bread pan after scooping out the one half cup of

sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan

prior to making bread. The bread will absorb the butter during the knead or bake process.

Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the

lid with mild soap and warm water and dry thoroughly.

1. Make sure your breadmaker and pan are at room temperature. Pour in 1 cup (236 ml)

cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid

onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert

bread pan into breadmaker and close lid.

2. Select butter program (#10). Press start. The machine will churn for 30 minutes. About

halfway through the cycle, the mixture may resemble whipped cream. It will then begin

to separate. Chunks of butter will be visible and the cream will continue to separate into

buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is

complete.

3. Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,

remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight-

ly 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 1⁄2c u p

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

TIPS FOR BETTER BUTTER

mHeavy 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.

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

tightly wrapped to preserve flavor.

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

p a n .

mButter 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.

24

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

b u t t e r has just enough salt added to enhance the flavor; the salt is completely dissolved.

The choice of salted or unsalted butter is a matter of personal preference, but many cooks

prefer unsalted butter for baking.

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

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

USING BUTTERMILK

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

milk.

This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,

pancakes and waffles. Refrigerate until ready to use.

If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the

milk or water called for in the recipe. The buttermilk should be scalded before using in bread

to improve its baking quality.

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

or when tiny bubbles form around edge.

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

hot, it will kill the yeast.

mUsing 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 great-

tasting butters effortlessly in your own home.

You’ll want to try some of the tempting recipes that follow, or experiment on your own.

Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well

as homemade breads of every variety. We encourage you to be creative! Bon Apetit!

To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep

bowl and beat in ingredients with a hand mixer for a few seconds.

Special thanks to the following organizations for their assistance:

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

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

p r o d u c t information.

25

BREAKFAST BUTTER RECIPES

Ingredients

butter 1⁄2cup

orange marmalade 3 TBL

SWEET ORANGE BUTTER

Ingredients

butter 1⁄2cup

strawberry jam 2 TBL

STRAWBERRY BUTTER

Ingredients

butter 1⁄2cup

maple syrup 1⁄4cup

MAPLE BUTTER

Ingredients

butter 1⁄2cup

honey 1⁄4cup

HONEY BUTTER

Ingredients

butter 1⁄2cup

pecans, finely chopped 2 TBL

maple extract 1⁄8tsp

brown sugar, firmly packed 2 TBL

vanilla extract 1⁄4tsp

PRALINE BUTTER

Ingredients

butter 1⁄2cup

cinnamon 1⁄4tsp

honey or molasses 1 tsp

nutmeg 1⁄4tsp

applesauce 2 TBL

APPLE BUTTER

Directions

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

2. Beat in remaining ingredients until well blended.

Serving Suggestions:

Breakfast and brunch buffet, sweet breads, crepes, blintzes, pancakes, waffles, muffins and

biscuits.

26

FULL FLAVOR BUTTER RECIPES

Ingredients

butter 1⁄2cup

garlic salt 1⁄4tsp

garlic powder 1⁄4tsp

GARLIC BUTTER

Ingredients

butter 1⁄2cup

red bell pepper, chopped 1

lemon juice 11⁄2TBL

dried tarragon 1⁄2tsp

dried thyme 1⁄4tsp

salt 1⁄8tsp

white pepper, ground 1⁄8tsp

RED BELL PEPPER BUTTER

Ingredients

butter 1⁄2cup

onion salt 1⁄2tsp

onion powder 1⁄2tsp

ONION BUTTER

Ingredients

butter 1⁄2cup

beer 1⁄2cup

seasoned salt 1⁄4tsp

BEER BUTTER

Ingredients

butter 1⁄2cup

jalapeno peppers, 2 TBL

chopped and drained

lemon juice 1 tsp

JALAPENO BUTTER

Ingredients

butter 1⁄2cup

lime juice 2 tsp

lime peel, grated 1 tsp

LIME BUTTER

Ingredients

butter 1⁄2cup

lemon juice 2 tsp

lemon peel, grated 1 tsp

LEMON BUTTER

Directions

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

2. Beat in remaining ingredients until well blended.

Serving Suggestions:

Broiled or grilled veal chops, pork spareribs, ham, fish steaks, bratwurst, smoked sausage,

sauteed onions, garlic bread, pumpernickel, dark rye and cracked wheat breads, flour tortilla

and taco shells.

27

CHEESE BUTTER RECIPES

Ingredients

butter 1⁄2cup

feta cheese 11⁄2ounces

Worcestershire sauce 1⁄2tsp

FETA CHEESE BUTTER

Ingredients

butter 1⁄2cup

bleu cheese 11⁄2ounces

Worcestershire sauce 1⁄2tsp

BLEU CHEESE BUTTER

Ingredients

butter 1⁄2cup

dried Italian herb 3⁄4tsp

seasoning

garlic powder 1⁄2tsp

ground black pepper 1⁄2tsp

cheddar cheese, shredded 1⁄4pound

lemon juice 3⁄4tsp

CHEESABUTTER

Directions

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

2. Beat in remaining ingredients until well blended.

3. Refrigerate before serving

Serving Suggestions:

English muffins or bagels, rye rolls, cocktail rye bread, bread sticks, baked potatoes, London

broil, assorted crackers, canape filling, lunchmeat rollups or melted on green beans, spinach

or other vegetables.

28

FRESH HERB BUTTER RECIPES

Ingredients

butter 1⁄2cup

fresh basil, chopped* 2 tsp

garlic powder 1⁄8tsp

ground black pepper 1⁄8tsp

salt 1⁄4tsp

*OR 1⁄2tsp dried basil

BASIL GARLIC BUTTER

Ingredients

butter 1⁄2cup

fresh sage, chopped 1 TBL

garlic cloves, minced* 2 large

salt 1⁄4tsp

*OR 1⁄4tsp dried minced garlic

GARLIC SAGE BUTTER

Ingredients

butter 1⁄2cup

fresh basil, finely chopped 2 TBL

fresh spinach, finely chopped 2 TBL

ground black pepper 1⁄4tsp

garlic powder 1⁄4tsp

salt 1⁄4tsp

BASIL SPINACH BUTTER

Ingredients

butter 1⁄2cup

fresh rosemary, chopped* 11⁄2TBL

fresh thyme, chopped** 11⁄2TBL

salt 1⁄8tsp

*OR 11⁄4tsp dried rosemary

**OR 11⁄2tsp dried thyme

ROSEMARY THYME BUTTER

Ingredients

butter 1⁄2cup

fresh chives, minced * 2 TBL

fresh parsley, minced** 2 TBL

lemon juice 2 tsp

red pepper, ground 1⁄8tsp

salt 1⁄4tsp

*OR 2 TBLdried chives

**OR 11⁄2tsp dried parsley

SPICY LEMON CHIVE BUTTER

Ingredients

butter 1⁄2cup

lemon juice 1⁄4cup

fresh oregano, chopped* 2 TBL

ground black pepper 1⁄8tsp

salt 1⁄2tsp

LEMON OREGANO BUTTER

Ingredients

butter 1⁄2cup

fresh dill, chopped* 2 TBL

lemon juice 1 tsp

*OR 1⁄2tsp dried dill

LEMON DILL BUTTER

Ingredients

butter 1⁄2cup

fresh cilantro, chopped 2 TBL

salt 1⁄4tsp

CILANTRO BUTTER

Directions

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

2. Beat in remaining ingredients until well blended.

3. Refrigerate before serving.

Serving Suggestions:

Fresh baked bread, broiled or roast beef, poultry, fish or shellfish, (shrimp, clams, mussels)

scrambled eggs, omelets or frittatas.

29

RESULTS

COMMENTS

COLLAPSED

TOP OR

“SINK HOLE”

NOT

BAKED IN

CENTER

OVER

RISING SMALL

“SHORT”

LOAF SIZE/

NO RISE

SIDES

TOO

DARK OR

BURNT

WATER/LIQUID TEMP TOO HIGH

WHOLE WHEAT BREAD

INGREDIENT ADDED IN WRONG

ORDER OR PROPORTION/

INGREDIENTS CHANGED OR

SUBSTITUTED

TOO MUCH YEAST

INCORRECT MEASURE/OLD

YEAST

CHECK AGE AND TYPE OF Y E A S T

TOO LITTLE WAT E R

TOO MUCH WAT E R

TOO MUCH LIQUID

WRONG TYPE OF FLOUR USED

DARK BROWN SUGAR USED

TOO MUCH SUGAR

TOO LITTLE SUGAR

IMPROPER CLEANING

TOO MUCH SALT

TOO LITTLE SALT / S A LT OMITTED

DOUGH EXCEED CAPA C I T Y O F

M A C H I N E

D E L AYED BAKE FEAT U R E

30

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 1⁄2to 1⁄2tsp.

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 21⁄4teaspoon yeast, 1

teaspoon sugar and 1⁄2cup 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