Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 1 Instruction Manual & Recipe Guide BREAD MAKER Model No TR520
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Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 3 Table Of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Introduction To Your Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 4 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 5 4. To reduce the risk of fire, do not leave this appliance unattended during use. 5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance! 6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet. 7. Do not use this appliance in an unstable position.
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Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 7 INTRODUCTION To Your Bread Maker BEFORE USING FOR THE FIRST TIME 1. Unpack and clean Bread Maker; see USER MAINTENANCE INSTRUCTIONS. 2. Place Bread Maker on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing Bread Maker where it may tip over during use. Place away from the edge of the counter top. 3. The Bread Maker will bake up to a 2 pound loaf of bread.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 8 BREAD MAKER PARTS Product may vary slightly from illustrations.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 9 CONTROL PANEL OPERATION PROGRAM NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a Bread Maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off. DISPLAY WINDOW - TIMER - Use when setting the TIMER to delay baking. - Press up and down arrows to set timer for delayed completion up to 13 hours later.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 10 PROGRAM SELECTION PROGRAMS... The control panel will let you choose different programs, loaf size, and crust color for some programs. All programs except QUICK BREAD, DOUGH and BAKE contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. BASIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 11 PROGRAM SPECIFICATIONS CHART (approximate times) 1 2 3 4 5 6 7 8 COURSE PROCESS DELAY KND1 RISE1 KND2 RISE2 KND3 BASIC LIGHT 1.0LB 2:55 13:00 10 20 15 20 30S BASIC MED 1.0LB BASIC DARK 1.0LB BASIC LIGHT 1.5LB 3:00 BASIC MED 1.5LB BASIC DARK 1.5LB BASIC LIGHT 2.0LB 3:05 BASIC MED 2.0LB BASIC DARK 2.0LB FAST BAKE 0:58 N/A 13 -------- -------10 -------FRENCH LIGHT 1.0LB 3:45 13:00 18 40 22 20 30S FRENCH MED 1.0LB FRENCH DARK 1.0LB FRENCH LIGHT 1.
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Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 13 HELPFUL HINTS for Bread & Dough We recommend that you read the following information before you shop for your ingredients. Your Bread Maker will bake up to a 2 pound loaf of fresh bread containing 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature). When preparing bread for the FAST BAKE™ program, all liquid temperatures must be 110°-115°F/43°-46°C.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 14 DOUGH BALL...Necessary for a Successful Loaf of Bread We have found that liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels. You should check the dough ball at the beep during the kneading process, see program specifications. At this point, the ball should be round, smooth-textured, soft and slightly tacky to the touch.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 15 the 10 minutes the yeast has multiplied to the 1/2 cups mark, it is very active. The yeast mixture may be used in your Bread Maker in a recipe that calls for 11/2 teaspoons or more of yeast. Remember to adjust your recipe for the 1/4 cup of water and 11/2 teaspoons of yeast used in the test. The sugar does not need to be adjusted.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 16 Liquids: Activate the Yeast and Bind the Dough When we use the term liquid, we are referring to all wet ingredients used in the recipe. For all programs except FAST BAKE™, it is very important that the liquid temperature is 80°F/27°C. With this water temperature, the yeast activates gradually to accommodate these programs. When preparing bread using the FAST BAKE™ program, all liquid temperatures must be 110°115°F/43°-46°C.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 17 SUBSTITUTES In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that your results may vary from ours. If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you. Of course, we cannot guarantee their results. Eggs Liquid egg substitutes may be used as directed on the carton. Two egg whites may be substituted for one whole egg.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 18 BREAD MIXES & OTHER COOK BOOK RECIPES Use mixes labeled for up to 2 pound loaves. For best results, use the basic program. Even though we offer a wide variety of recipes for bread and dough, you may be looking for one that we have not included in our recipe book. Bread Maker helpful hints and recipe books are available at book and retail stores. Refer to the PROGRAM SELECTION section of this book for the best bread program to use for other recipes.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 19 OPERATING INSTRUCTIONS PROGRAMMING THE BREAD MAKER The following are the general steps for using the Bread Maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the RECIPES section for specific instructions regarding Basic Breads, FAST BAKE™ Breads, QUICK BREADS and DOUGH. Add all ingredients to the pan in the order listed in the recipe.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 20 4 Insert bread pan and push down on rim until it snaps securely into place. Fold handle down. 5 Close the lid. Plug into 120 V ~ 60 Hz outlet. The Bread Maker display indicator will default to 1P and then 3:05, 2.0 LB, and medium crust color. 6 Press the PROGRAM button to choose the desired program. Each time the PROGRAM button is pressed, you will hear a beep and the number in the display window will advance to the next program.
Breadman_TR520_IB_23-3-07 8 3/23/07 2:44 PM Page 21 The beeper will sound when the bread is done. Press the START/STOP button and hold it until you hear a beep. Hold the lid open while you remove the bread pan using oven mitts. If the bread is not removed after baking is complete, the unit will automatically go into the Keep Warm cycle (for all programs except for DOUGH). Your bread will be kept warm for 1 hour. You may remove the bread pan at any time during the Keep Warm cycle.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 22 USING THE DELAY TIMER The delay timer can be set to delay bread making up to 13 hours. The Bread Maker will begin the baking process at just the right time so that your loaf is hot and fresh right at the desired time. The delay works for all programs except FAST BAKE™, DOUGH and BAKE. Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from liquid.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 23 USER MAINTENANCE INSTRUCTIONS This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly must be performed by a qualified appliance repair technician. CLEANING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Never use vinegar, bleach, or harsh chemicals to clean your Bread Maker. 1. Unplug and allow to cool before cleaning. 2.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 24 BEFORE CALLING FOR SERVICE Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also accurate measurement of ingredients is essential to make delicious bread. 2 The bread has an unusual aroma. Why? Stale ingredients or too much yeast may have been used. Always use fresh ingredients.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 25 CHECK LIST 23
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 26 SUGGESTIONS The following suggestions have a corresponding number found on the CHECK LIST. Be sure to read both. 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. PROGRAM was not selected. Push START/STOP to clear display after last program. 2. Open lid, remove bread pan and allow to cool. 3. Wait until program is complete; unplug, allow to cool and clean. 4.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 27 DISPLAY INFORMATION Always use the Bread Maker in a room that is free of drafts and is at least 59°F/15°C, but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage, outdoors, near a heat vent, or in direct sunlight. Generally the display window will tell you what is happening with your Bread Maker. Here are some points to consider... Messages Reason Solution 0:00 (Colon flashing) Cycle is complete. Keep Warm is engaged.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 28 PRODUCT SPECIFICATIONS 120 V ~ 60 Hz Power Supply Power Consumption 560W Heater Kneading Motor 50W Dimension (WxDxH) 12.6”x11.4”x11.6” Weight Approx. 9.5 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 29 RECIPE Guide For Your Bread Maker
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 30 BREAD Recipes . . . As Easy As 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to HELPFUL HINTS FOR BREAD & DOUGH for measuring information. Place the bread pan in the Bread Maker. 2. Close the lid. Select the bread program, choose the Crust Color and press Start. 3. When finished baking, remove bread pan from the Bread Maker. Invert and shake to remove the loaf. Allow loaf to cool standing upright on a wire rack before slicing.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM WHITE BREAD Water 80°F/27°C Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Page 31 1.0 LB. loaf 3 /4 cup 4 tsp 4 tsp 1 tsp 21/4 cups 11/2 tsp 1.5 LB. loaf 1 cup 2 TBL 2 TBL 11/2 tsp 3 cups 21/4 tsp 2.0 LB. loaf 11/4 cups 3 TBL 3 TBL 2 tsp 4 cups 1 TBL 1 tsp 11/2 tsp 2 tsp 1 tsp 11/2 tsp 2 tsp Program: BASIC 1. Remove the bread pan from the Bread Maker.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM EGG BREAD Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Page 32 1.0 LB. loaf 1 3 /4 cup 1 TBL 1 TBL 1 tsp 21/4 cups 11/2 tsp 1.5 LB. loaf 2 1 cup 2 TBL 2 TBL 11/2 tsp 3 cups 21/4 tsp 2.0 LB. loaf 3 11/4 cups 3 TBL 3 TBL 2 tsp 4 cups 1 TBL 1 tsp 11/2 tsp 2 tsp 1 tsp 11/2 tsp 2 tsp 1.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM RYE BREAD Water 80°F/27°C Oil Caraway Seeds Brown Sugar Salt Bread Flour Medium Rye Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Page 33 1.0 LB. loaf 3 /4 cup 4 tsp 2 tsp 4 tsp 1 tsp 11/2 cups 3 /4 cup 11/2 tsp 1.5 LB. loaf 1 cup 2 TBL 1 TBL 2 TBL 11/2 tsp 2 cups 1 cup 21/4 tsp 2.0 LB. loaf 11/4 cups 3 TBL 4 tsp 3 TBL 2 tsp 21/2 cups 11/2 cups 1 TBL 1 tsp 11/2 tsp 2 tsp 1 tsp 11/2 tsp 2 tsp 1.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 34 CHEESE AND CRACKED PEPPER BREAD Water 80°F/27°C Feta Cheese, room temperature Dry Milk Salt Sugar Cracked Black Pepper Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 2 /3 cup 11/2 oz 4 tsp 3 /4 tsp 1 TBL 2 tsp 21/4 cups 11/2 tsp 1.5 LB. loaf 1 cup 21/4 oz 2 TBL 1 tsp 2 TBL 1 TBL 3 cups 21/4 tsp 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 35 SUNFLOWER AND SESAME SEED BREAD Egg room temperature plus enough Water 80°F/27°C to equal Oil Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 1 3 /4 cup 11/2 TBL 2 tsp 2 tsp 1 tsp 11/2 cups 1 /2 cup 11/2 TBL 1 /4 tsp 11/2 TBL 11/2 tsp 1.5 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 36 SHREDDED WHEAT BREAD Egg, room temperature plus enough Water 80°F/27°C to equal Oil Molasses Salt Bread Flour Whole Wheat Flour Mini-Shredded Wheat, crushed RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 1 3 /4 cup + 1 TBL 2 TBL 2 TBL 1 tsp 1 /2 cup 11/2 cups 1 /2 cup 11/2 tsp 1.5 LB. loaf 1 1 cup + 1 TBL 3 TBL 3 TBL 11/2 tsp 1 cup 2 cups 3 /4 cup 2 tsp 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 37 PUMPERNICKEL BREAD Water 80°F/27°C Oil Molasses Sugar Salt Medium Rye Flour Whole Wheat Flour Bread Flour Unsweetened Cocoa Instant Coffee RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 3 /4 cup 1 TBL 1 TBL 1 TBL 1 tsp 1 /4 cup 3 /4 cup 11/4 cups 1 TBL 1 tsp 11/2 tsp 1.5 LB. loaf 1 cup 4 tsp 4 tsp 4 tsp 11/2 tsp 1 /3 cup 1 cup 2 cups 4 tsp 11/2 tsp 2 tsp 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 38 CRANBERRY WALNUT BREAD Egg(s), room temperature plus enough Milk 80°F/27°C to equal Butter, room temperature Sugar Salt Lemon Peel Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Add at the beep Dried Cranberries or Dried Cherries Walnuts, chopped 1.0 LB. loaf 1 3 /4 cup 3 TBL 3 TBL 1 tsp 1 /2 tsp 21/4 cups 11/2 tsp 1.5 LB. loaf 2 1 cup 1 /4 cup 1 /4 cup 11/2 tsp 3 /4 tsp 3 cups 21/4 tsp 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM RICH SWEET BREAD Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour Raisins RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Add at the beep Dried Cranberries or Dried Cherries Walnuts, chopped Page 39 1.0 LB. loaf 1 3 /4 cup 4 tsp 4 tsp 1 tsp 21/4 cups 1 /3 cup 11/2 tsp 1.5 LB. loaf 2 1 cup 2 TBL 2 TBL 11/2 tsp 3 cups 1 /2 cup 21/4 tsp 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 40 FAST BAKE BREAD Recipes ™ The FAST BAKE™ program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread. And remember, you can always use the delay feature for the longer programs. . . . As Easy As 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 41 WHITE BREAD 2.0 LB. loaf 11/2 cups 6 TBL 3 TBL 11/2 tsp 4 cups Water 110°-115°F/43°-46°C Oil Sugar Salt Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 4 tsp 4 tsp Program: FAST BAKE™ 1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread pan.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 42 EGG BREAD 2.0 LB. loaf 3 11/4 cups + 2 TBL 1 /4 cup 3 TBL 11/2 tsp 4 cups Egg(s), room temperature plus enough Water 110°-115°F/43°-46°C to equal Oil Sugar Salt Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 4 tsp 4 tsp Program: FAST BAKE™ PESTO BREAD 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 43 POTATO BREAD 2.0 LB. loaf 13/4 cups 1 /4 cup 2 /3 cup 11/2 tsp 3 TBL 4 cups Water 115°-125°F/43°-51°C (warm) Oil Instant Potatoes (buds or flakes) Salt Sugar Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 4 tsp 4 tsp Program: FAST BAKE™ CHEESE’N ONION BREAD 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 44 ITALIAN HERB BREAD 2.0 LB. loaf 11/2 cups + 2 TBL 6 TBL 11/2 tsp 3 TBL 2 TBL 2 TBL 4 cups Water 115°-125°F/43°-51°C (warm) Oil Salt Sugar Dry Milk Italian Seasoning Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 41/2 tsp 41/2 tsp Program: FAST BAKE™ CRANBERRY ORANGE BREAD Water 115°-125°F/43°-51°C (warm) Oil Dried Orange Peel Dried Cranberries Salt Sugar Dry Milk Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2.0 LB.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 45 DAY-OLD BREAD Recipes BREADED PINEAPPLE Chunked Pineapple Cornstarch Sugar Butter White Bread, 1 inch cubes 1 15-oz can 2 TBL 1 /2 cup 1 /4 cup 2 cups Drain pineapple, reserve juice, Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 30 minutes.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 46 QUICK BREAD & CAKE Recipes Quick Breads and Cakes are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately. Full size cake mixes (approximately 18 ounces) and quick bread mixes (approximately 15 ounces) work well using the QUICK BREAD program.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 47 BANANA NUT Regular 1 /2 cup 2 TBL 1 cup 2 1 /4 cup 1 /4 cup 1 /2 cup 11/2 cups 1 tsp 1 tsp Milk 80°F/27°C Oil Bananas, ripe and mashed Eggs, room temperature Sugar Dark Brown Sugar, packed Walnuts, chopped All-Purpose Flour Baking Soda Salt Program: QUICK BREAD CORN Large 1 cup 4 1 /3 cup 1 /4 cup 1 tsp 22/3 cups 1 cup 5 tsp Milk 80°F/27°C Eggs, room temperature Oil Sugar Salt All-Purpose Flour Cornmeal Baking Powder Program: QUICK BREAD CRANBERRY
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 48 BANANA CHOCOLATE CHIP Regular 3 1 /4 cup 1 3 TBL or (2 TBL Milk + 1 TBL Vinegar) 21/4 cups 1 /2 cup 1 tsp 1 tsp 1 /2 tsp 1 /2 - 3/4 cup 1 /2 cup Bananas, mashed medium ripe Butter or Margarine, melted Egg, room temperature Sour Milk All-Purpose Flour Sugar Baking Soda Baking Powder Salt Nuts, chopped Chocolate Chips Program: QUICK BREAD ZUCCHINI Large 2 cups (about 2 to 3 medium) 1 /2 cup 2 2 tsp 2 cups 1 cup 3 /4 tsp 1 /2 tsp 1 /4 tsp 1 /2 cup Zucc
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 49 DATE NUT Regular 3 /4 cup 1 2 TBL 21/2 cups 3 /4 cup 2 tsp 1 /4 tsp 1 tsp 1 cup 1 /2 cup Orange Juice 80°F/27°C Egg, room temperature Butter or Margarine, melted All-Purpose Flour Sugar Baking Powder Baking Soda Salt Dried Dates, chopped Almonds, slivered Program: QUICK BREAD APPLE WALNUT Regular 1 1 TBL 2 TBL 1 /2 cup 1 cup 1 /2 cup 11/2 cups 1 /2 tsp 1 /4 tsp 1 /4 tsp 1 /4 tsp 1 /4 tsp Egg(s), room temperature Milk 80°F/27°C Oil Sugar Granny Smith
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 50 DOUGH Recipes . . . As Easy As 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to HELPFUL HINTS FOR BREAD & DOUGH for measuring information. Place the bread pan in the Bread Maker. 2. Close the lid. Select DOUGH PROGRAM. Press START. 3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking instructions.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 51 DINNER ROLL DOUGH Egg, room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 9 rolls 1 3 /4 cup + 3 TBL 2 TBL 1 /4 cup 1 /4 tsp 21/4 cups 21/4 tsp 24 rolls 1 11/2 cups + 2 TBL 1 /4 cup 1 /2 cup 1 /2 tsp 41/4 cups 31/2 tsp 11/2 tsp 21/2 tsp 11/2 tsp 21/2 tsp Program: DOUGH METHOD... 1. Remove the bread pan from the Bread Maker.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 52 FOCACCIA BREAD DOUGH 1 loaf 1 cup 1 /3 cup 2 tsp 1 tsp 3 cups 11/2 tsp Water 80°F/27°C Olive Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 tsp 1 tsp Program: DOUGH Add at the beep: Dried Italian Seasoning 1 tsp GARLIC-CHEESE TOPPING Olive Oil Dried Oregano Garlic, coarsely chopped Parmesan Cheese, grated Salt /4 cup 11/2 tsp 1 /3 cup 1 /3 cup 1 /4 tsp 1 GREEK STYLE TOPPING Olive Oil
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 53 WHEAT DINNER ROLL DOUGH Water 80°F/27°C Oil Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 9 rolls 3 /4 cup 1 TBL 2 TBL 1 /2 tsp 1 TBL 11/4 cups 1 cup 11/2 tsp 24 rolls 11/2 cups 2 TBL 1 /4 cup 1 tsp 2 TBL 21/2 cups 2 cups 3 tsp 1 tsp 11/4 tsp 1 tsp 11/4 tsp Program: DOUGH METHOD... 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 54 FRENCH BREAD DOUGH (Italian Loaf, French Rolls and French Twists) 9 rolls 11/4 cups 1 TBL 1 tsp 31/2 cups 1 TBL Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2 tsp 2 tsp Program: DOUGH GLAZE Water Salt 2 TBL /2 tsp 1 METHOD... 1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 55 CHEEZY GARLIC ROLL DOUGH Egg, room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 9 rolls 1 1 cup 2 TBL 1 /3 cup 1 tsp 31/2 cups 11/4 tsp 24 rolls 1 11/3 cups 3 TBL 1 /2 cup 11/2 tsp 41/2 cups 2 tsp 1 tsp 11/4 tsp 1 tsp 11/4 tsp /3 cup 11/2 TBL 3 TBL 2 Program: DOUGH TOPPING Parmesan Cheese Garlic, minced Butter, melted 1 /3 cup 2 TBL
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 56 REFRESHING ROLL DOUGH Water 80°F/27°C Oil Brown Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 18 rolls 1 cup 1 /4 cup 1 /3 cup 1 tsp 31/2 cups 11/2 tsp 24 rolls 11/2 cups 1 /3 cup 1 /2 cup 11/2 tsp 41/2 cups 2 tsp 1 tsp 11/4 tsp 1 tsp 11/4 tsp 2 TBL 1 /2 cup 1 /2 cup 1 Program: DOUGH TOPPING Orange Peel, grated Sugar Butter, melted /4 cup /4 cup 3 /4 cup 3 METHOD... 1.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 57 CHALLAH BREAD DOUGH Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast regular 1 3 /4 cup 2 TBL 11/2 TBL 1 tsp 2 cups 1 tsp large 2 11/2 cups 1 /4 cup 2 TBL 2 tsp 41/2 cups 2 tsp /4 tsp 11/4 tsp 3 /4 tsp 11/4 tsp 1 1 TBL 2 1 TBL 1 tsp 11/2 TBL 3 Program: DOUGH GLAZE Egg Yolk(s), beaten Water TOPPING Poppy Seeds METHOD...
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 58 WHOLE WHEAT PIZZA CRUST DOUGH Water 80°F/27°C Oil Sugar Salt Whole Wheat Flour Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 thick or 2 thin crusts 1 cup 2 TBL 1 TBL 1 tsp 1 cup 11/2 cups 21/4 tsp 11/2 tsp 11/2 tsp Program: DOUGH METHOD... 1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges. Sprinkle each pan with 1 tablespoon of cornmeal if desired.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 59 BAGEL DOUGH 8 bagels 1 cup 11/2 TBL 1 tsp 3 cups 21/4 tsp Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 11/2 tsp 11/2 tsp Program: DOUGH GLAZE Egg, beaten 1 TOPPINGS (OPTIONAL) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes BANANA WHEAT BAGEL DOUGH Egg, room temperature plus enough Water 80°F/27°C to equal Oil Honey Salt Banana, mashed Whole Wh
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 60 ALMOND-CHERRY COFFEE CAKE DOUGH 1 coffee cake 1 cup 1 TBL 11/2 TBL 3 /4 tsp 1 TBL 31/4 cups 11/2 tsp Water 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 tsp 1 tsp Program: DOUGH FILLING Cream Cheese, room temperature Sugar Maraschino Cherries, chopped Milk, liquid Almond Extract 8 oz 2 TBL 1 /2 cup 1 TBL 1 /2 tsp GLAZE Powdered Sugar Sour Cream Milk, liquid Sliced Al
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 61 CINNAMON ROLL DOUGH Egg, room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 18 Rolls 1 1 cup 1 /4 cup 1 /3 cup 1 tsp 31/2 cups 11/2 tsp 24 Rolls 1 11/2 cups 1 /3 cup 1 /2 cup 11/2 tsp 41/2 cups 2 tsp 1 tsp 11/4 tsp 1 tsp 11/4 tsp Program: DOUGH Add at the beep: Walnuts, chopped (optional) Raisins (optional) /2 cup /2 cup /3 cup /3 cup
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 62 STICKY BREAKFAST ROLL DOUGH 18 Rolls 1 1 cup + 2 TBL 1 /4 cup 1 /3 cup 1 tsp 31/2 cups 11/2 tsp Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 tsp 1 tsp Program: DOUGH Add at the beep: Walnuts or Pecans, chopped /2 cup 1 FILLING Butter, softened Sugar Cinnamon /2 cup /3 cup 1 TBL 1 1 TOPPING Butter, melted Brown Sugar /4
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 63 SOFT PRETZEL DOUGH 16 pretzels 11/4 cups 1 1 TBL 2 TBL 1 tsp 1 /8 tsp 31/2 cups 1 TBL Water 80°F/27°C Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2 tsp 2 tsp Program: DOUGH GLAZE Egg White Water 1 1 TBL TOPPINGS (OPTIONAL) Kosher Salt Sesame Seeds 1 TBL 1 TBL METHOD... 1. Place dough on a lightly floured surface and cut into pieces.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 64 CREAMED SOUP BREAD BOWL DOUGH 4 bowls 2 1 cup + 5 TBL 2 TBL 1 /4 cup 3 TBL 2 tsp 21/4 cups 1 cup 1 cup 3 TBL 1 /4 cup 23/4 tsp Eggs, room temperature plus enough Water 80°F/27°C to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 13/4 tsp 13/4 tsp Program: DOUGH NOTE: Any 2 pound bread or dough recipe may be used; mix o
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 65 PARTY DIP BREAD BOWL DOUGH 1 bowl 11/4 cups 1 TBL 1 tsp 31/3 cups 1 TBL Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2 tsp 2 tsp Program: DOUGH NOTE: Any 1.5 pound bread or dough recipe may be used; mix on dough program. METHOD... 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet. 2.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 66 Recipe Index BREAD DOUGH Cheese and Cracked Pepper . . . . . . . . . . . . . . . . 32 Cinnamon Raisin Nut . . . . . . . . . . . . . . . . . . . . . . 37 Cranberry Walnut . . . . . . . . . . . . . . . . . . . . . . . . . 36 Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Holiday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 67 LIMITED ONE-YEAR WARRANTY Warranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable.
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