INSTRUCTION MANUAL COOL TOUCH AUTOMATIC BREAD BAKER MODEL NUMBER TR2828G
TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
READ AND SAVE THESE INSTRUCTIONS 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, plugs or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5.
ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property. 1. 2. 3. 4. 5. 6. 7. 8. 9. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owner’s Manual before operating or cleaning this appliance.
ELECTRIC POWER If the electrical circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances. CAUTION: To prevent Plasticizers to migrate from the finish of the countertop or tabletop or other furniture, place NON-PLASTIC coasters or placemats between the appliance and the finish of the countertop or tabletop.
IMPORTANT • This Bread Baker has a power loss memory, which resumes the cycle where it left off if the power failure is no more than approximately 7 minutes. • Do not cover the Bread Baker with towels or other materials that may prevent steam from escaping. Some steaming from vents is normal. • Do not place any objects on top of the Bread Baker.
YOUR BREADMAN® The illustrations in this Instruction Manual are for informational purposes only. You may find your Bread Baker and parts look different, however, the steps for operation are the same. 1 2 8 3 4 9 5 6 7 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Viewing Window Lid(s) (P/N’s Left 21707, Right 21708) Lid Handle Baking Chamber Motor Housing Power Cord Power Plug Control Panel Air Vents Pan Handle Kneading Blade (P/N 21704) Bread Pan (P/N 21703) Drive Shaft 10 11 12 13 5.
CONTROL PANEL C. MENU Press to select the type of bread and combination of your choice. The selected cycle automatically assigns the time needed to complete the process. D. COLOR Press to select the desired crust color. Choose from Light, Medium or Dark. The Bread Baker is preset for medium. E. LEFT/RIGHT Press to select which pan you would like to use. You can choose to use the left pan only, right pan only, or both pans.
USING THE BREADMAN® Before using the Breadman® for the first time, carefully read all of the instructions included in this manual. With your new Breadman® Cool Touch Automatic Bread Baker: • You can use commonly available pre-packaged bread mixes. Follow the instructions on the package. • You can bake a loaf of bread from scratch. See the recipes included with your Breadman® Cool Touch Automatic Bread Baker for lots of tasty options.
USING THE BREADMAN® (CONTINUED) Operating Tips Caution Power Failure Back-Up • Use oven mitts when working with bread or any part of the Breadman® that is hot from baking. • Wipe off crumbs and clean the Breadman®, as needed, after baking. • Unplug the Breadman® Cool Touch Automatic Bread Baker when you are not using it. • It is normal for the Viewing Window to collect moisture during the Rise Cycle. As your food bakes, the moisture soon will evaporate so you can watch your bread’s baking progress.
USING THE BREADMAN® (CONTINUED) Caution • To protect young children, keep the Breadman® out of their reach when you’re not there to supervise – especially during the Kneading and Baking Cycles. • Use the Breadman® on a flat, hard surface. Don’t place it near a flame or heat, or on a soft surface (such as carpet). Avoid placing it where it may tip over during use. Dropping the Breadman® could cause it to malfunction. • To avoid burns, stay clear of the Steam Vent during Kneading and Baking.
KNEADING AND BAKING CYCLES Bread Baking Time Modes Your new Bread Baker has three baking time modes – Basic, Rapid and Fast Bake™. Basic Rapid Fast Bake™ • Choose Basic mode for bread in less than 3 hours. Basic mode uses the least amount of yeast. • Use this mode for bread in less than 2 hours using specially developed recipes. Rapid mode uses Quick•Rise™ yeast. • Select Fast Bake™ mode for bread in less than 1 hour using specially developed recipes. Fast Bake™ mode uses Quick•Rise™ yeast.
Dough Modes These settings only make dough and will not bake bread. Choose from four dough menus or settings: Pasta, Dough, Pizza and Bagel. Remove the dough and shape it to make pasta, pizza, rolls, pretzels or braided breads. Then bake in a conventional oven or prepare pasta as directed. Your machine is preprogrammed to run the same or different types of dough settings at the same time. For example, you can make pasta dough in one pan while making bagel dough in the other.
MAKING DOUGH AND BAKING BREAD When a bread setting or combination is selected, your new Bread Baker will automatically combine the ingredients, knead and make bread from start to finish. To delay completion, the automatic Timer may be programmed to make bread while you are at work or asleep. See Using The Delay Bake Timer, page 18. The recipes included with this booklet have been thoroughly tested to ensure best results.
STEP 3 STEP 4 When following the recipes, measure ingredients carefully and accurately. To measure liquids, use a see-through liquid measuring cup and check the measurement at eye level. When measuring dry ingredients, use a standard dry measuring cup and level the ingredients with a straight-edge knife. Slightly inaccurate measurement can make a difference in results. Use standard measuring spoons and level off with a straight-edge knife. See Measuring Your Ingredients, page 25.
NOTE: If you choose to use only one side, both Drive Shafts will turn, but only the side you have chosen to bake in will heat. STEP 5 Close the Lid. Connect the plug to a 120 V ~ 60 Hz, AC-only outlet. You will hear a beep. The display will show the default settings of Basic mode bread, 1 White menu time (2:20) for both Left and Right Bread Pans and Medium Crust Color. This indicates that both sides would bake using the basic white bread setting at the same time.
from the Fast Bake™ MODE. You cannot make Basic White bread on one side and a Fast Bake™ Sweet on the other side because they are from different MODE settings. STEP 8 After the correct MODE is selected, press the MENU button to select the appropriate setting. Each time MENU is pressed, you will hear a beep and the number in the Display Window will advance to the next cycle. When selecting to make dough in both pans, there are 8 preset combinations of the 4 different menu settings from which to choose.
JAM, QUICK BREAD AND CAKE TIP: After 5 minutes of mixing, open the lid of the Bread Baker and carefully use a rubber spatula to scrape down the sides of the pan to mix in all of the ingredients. STEP 9 The Bread Baker is preset for Medium crust color for both sides. Press the COLOR button to chose a crust color. Light, Medium or Dark when baking bread. The indicator will underline the COLOR selected. When baking in both pans, there are 9 preset crust color combinations to choose from.
STEP 13 STEP 14 To remove Bread Pans from the machine, use pot holders or oven mitts and pull straight up on the Pan Handles. Turn the pan upside down and shake the bread out onto a wire cooling rack. The Bread Pans have a non-stick finish so the bread should come out easily. Do not use metal utensils to remove bread as they may scratch the non-stick surface. If the temperature in the Baking Chamber is higher than 122˚ F/50˚C, the DISPLAY WINDOW will show “E01”.
USING THE DELAY BAKE TIMER 13 Hour Delay Bake Timer Use the Timer feature when you want to delay the completion of the bread. You can set all of the Basic and Rapid modes up to approximately 13 hours later. To Set The Timer Follow These Instructions: NOTE: First, follow steps l thru 9 in Making Dough and Baking Bread, pages 12-16. Do not use the Timer with recipes that call for perishable ingredients, such as eggs, fresh milk, sour cream or cheese. 1.
TROUBLESHOOTING Specific questions about the Bread Baker functions and problems with ingredients or recipes are addressed in the Troubleshooting section on pages 72-75. For better performance, allow the unit to cool completely before beginning to bake a second loaf of bread. You can speed cooling by opening the lid and removing the Bread Pans. USER MAINTENANCE INSTRUCTIONS This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself.
CLEANING INSTRUCTIONS (CONTINUED) Never use any of the following to clean your Bread Baker: • Paint Thinner • Benzine • Steel Wool Pads • Polishing Powder • Chemical Dustcloth CAUTION: DO NOT place any part or parts of the Bread Baker in the dishwasher. STORING THE UNIT Be sure to dry all parts before storing including the Viewing Windows. Close the Lids and do not store anything on top of the Bread Baker. 20.
Bread Baker Cycle Times KE RI BA WA R FR U BE IT & EP N UT 2:20 5M 5M 20M 40M 30S 22M 48M 60M 2:00 M 3 SE 2 SE H 2 D EA 1 SE EA D 1 TI M E PU NC S RI S KN E RI C KN Menu O TO TA L Mode R M AX TI DE M E LAY P BASIC 1 White 12:20 2 Sweet 12:30 2:30 5M 5M 20M 40M 30S 25M 55M 60M 3 French 12:40 2:40 5M 5M 20M 40M 30S 30M 60M 60M 2:20 4 Wheat 12:50 2:50 5M 5M 20M 40M 30S 50M 50M 60M 2:30 1 White 12:20 1:20 15M 20M - - - - 45M
KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.
Whole Wheat Flour: Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce a high, light-textured bread. Flour Storage: Keep flour in a secure, airtight container.
Conversion Chart for Quick-Acting Yeast l 112 24 1 tsp active dry yeast tsp active dry yeast tsp active dry yeast TBL active dry yeast = = = = p 1 11/2 2 tsp quick-acting yeast tsp quick-acting yeast tsp quick-acting yeast tsp quick-acting yeast NOTE: The rapid, Fast Bake™ and gluten-free recipes were developed using Red Star® Quick•Rise™ or bread machine yeast. DO NOT substitute active dry yeast in these recipes. Sugar: Sugar is important for the color and flavor of breads.
Measuring Your Ingredients The most important step when using your Bread Baker for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the baking pan in the order given in each recipe. Liquid Measurements: Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level.
RECIPE TIPS (CONTINUED) Special Glazes for Yeast Breads: Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select one of the following special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough. Note: Apply to breads just before baking. Melted Butter Crust: Brush melted butter over just-baked bread for a softer, tender crust.
RECIPE INDEX Holiday Bread . . . . . . . . . . . . . . . . . .46 Honey Granola Bread . . . . . . . . . . .47 Italian Herb Bread . . . . . . . . . . . . . .48 Light Wheat Bread . . . . . . . . . . . . . .48 Potato Bread . . . . . . . . . . . . . . . . . . .45 Sweet Bread . . . . . . . . . . . . . . . . . . .47 White Bread . . . . . . . . . . . . . . . . . . .45 Whole Wheat Bread . . . . . . . . . . . .48 GLUTEN-FREE BREAD RECIPES .49 Cheddar Confetti Bread . . . . . . . . . .53 Cinnamon Raisin Bread . . . .
BASIC BREAD RECIPES We suggest starting your bread baking with this Basic White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread baking and may be helpful for any recipe. Basic White Bread water 80˚F/27˚C oil sugar salt dry milk bread flour Red Star® active dry yeast Use Basic mode and 1 White menu Method 1. 2. 3. 4. 5. 6. 7. 8. 1 lb. p cup + 1 TBL 1 TBL 12 TBL 1 tsp 1 TBL 24 cups 14 tsp Remove the Bread Pan from the Bread Baker.
BASIC BREAD RECIPES (CONTINUED) 9. 10. 11. After 5 minutes of kneading, check the dough ball. It should be slightly tacky to the touch. Add more water or flour if necessary. At this time, use a rubber spatula to push down any dough or flour that may be on the sides of the Bread Pan. When the beeper sounds, the bread has finished baking and the keep warm cycle will start. Press STOP and use oven mitts to carefully remove the Bread Pan at any time during the keep warm process.
BASIC BREAD RECIPES (continued) Fat Free White Bread water 80˚F/27˚C applesauce sugar salt dry milk bread flour Red Star® active dry yeast Use Basic mode and 1 White menu 1 lb. p cup 1 TBL 12 TBL 1 tsp 1 TBL 24 cups 14 tsp Corn Bread egg, room temp. + enough water 80˚F/27˚C to = oil sugar salt dry milk bread flour corn meal Red Star® active dry yeast Use Basic mode and 1 White menu 1 lb. 1 p cup + 1 TBL 2 TBL 2 TBL 1 tsp 4 cup 2 cups 4 cup 12 tsp 30.
BASIC BREAD RECIPES (CONTINUED) Potato Bread egg, room temp. + enough water 80˚F/27˚C to = oil sugar salt dry milk white pepper instant potato buds green onion tops, chopped bread flour Red Star® active dry yeast Use Basic mode and 1 White menu 1 lb.
BASIC BREAD RECIPES (CONTINUED) Hearty Nut Bread water 80˚F/27˚C oil molasses salt oatmeal, regular or quick whole wheat flour bread flour walnuts, chopped* Red Star® active dry yeast *Add at the beep Use Basic mode and 2 Sweet menu 1 lb. 1 cup 2 tsp 3 TBL 1 tsp 3 cup l cup 13 cups l cup 1p tsp Cinnamon Raisin Nut Bread water 80˚F/27˚C oil cinnamon dark brown sugar salt dry milk bread flour raisins* nuts*, chopped Red Star® active dry yeast *Add at the beep Use Basic mode and 2 Sweet menu 1 lb.
BASIC BREAD RECIPES (CONTINUED) Honey Granola Bread water 80˚F/27˚C oil honey salt dry milk bread flour granola cereal Red Star® active dry yeast Use Basic mode and 2 Sweet menu 1 lb. p cup + 2 TBL 2 TBL 2 TBL 2 tsp 2 TBL 22 cups l cup 12 tsp Dill Bread egg, room temp. + enough yogurt 80˚F/27˚C to = oil sugar salt bread flour dried dill weed dehydrated onion Red Star® active dry yeast Use Basic mode and 2 Sweet menu 1 lb. 1 p cup + 3 TBL 1 TBL 4 tsp 1 tsp 2 cups 12 tsp 2 tsp 12 tsp 33.
BASIC BREAD RECIPES (CONTINUED) Cranberry Nut Bread water 80˚F/27˚C oil sugar salt dry milk lemon peel bread flour dried cranberries or dried cherries* walnuts, chopped* Red Star® active dry yeast *Add at the beep Use Basic mode and 2 Sweet menu 1 lb. p cup 1 TBL 12 TBL 1 tsp 1 TBL 1 tsp 24 cups 3 cup 4 cup 1p tsp Sweet Walnut Bread water 80˚F/27˚C oil salt dry milk sugar bread flour walnuts, chopped* Red Star® active dry yeast *Add at the beep Use Basic mode and 2 Sweet menu 1 lb.
BASIC BREAD RECIPES (CONTINUED) French Bread 1 lb. water 80˚F/27˚C p cup + 2 TBL oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 24 cups Red Star® active dry yeast 14 tsp Use Basic mode and 3 French menu or Regular Dough mode and 2 Dough menu for hand shaping Hand Shaping 1. 2. 3. 4. Place dough on a lightly floured surface. Let dough rest for 5 minutes. Cut dough into halves.
BASIC BREAD RECIPES (CONTINUED) Italian Herb Bread 1 lb. water 80˚F/27˚C p cup + 2 TBL dry milk 1 TBL sugar 1 TBL salt 1 tsp bread flour 24 cups dried Italian seasoning 1 tsp Red Star® active dry yeast 14 tsp Use Basic mode and 2 French menu Whole Wheat Bread water 80˚F/27˚C oil brown sugar salt whole wheat flour Red Star® active dry yeast Use Basic mode and 4 Wheat menu 1 lb. p cup 2 TBL 2 TBL 1 tsp 24 cups 24 tsp 36.
BASIC BREAD RECIPES (CONTINUED) Pumpernickel Bread egg, room temp. + enough water 80˚F/27˚C to = oil honey dry milk salt rye flour whole wheat flour bread flour caraway seeds unsweetened cocoa instant coffee granules Red Star® active dry yeast Use Basic mode and 4 Wheat menu 1 lb.
BASIC BREAD RECIPES (CONTINUED) Onion Rye Bread egg, room temp. + enough water 80˚F/27˚C to = oil honey dry milk salt bread flour whole wheat flour rye flour caraway seeds dehydrated onion Red Star® active dry yeast Use Basic mode and 4 Wheat menu 1 lb. 1 p cup + 1 TBL 1 TBL 2 TBL 1 TBL 1 tsp 1 cup 2 cup 2 cup 1 TBL 2 TBL 12 tsp Whole Wheat Cinnamon Raisin Walnut Bread egg white, room temp.
RAPID BREAD RECIPES White Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 4 tsp salt 1 tsp dry milk 1 TBL bread flour 24 cups Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 1 White menu Honey Oatmeal Bread 1 lb. water 80˚F/27˚C p cup oil 1 TBL honey 4 cup salt 1 tsp oatmeal, quick or regular 2 cup dry bread flour 24 cups Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 1 White menu 39.
RAPID BREAD RECIPES (CONTINUED) Corn Bread 1 lb. egg, room temp. + 1 enough water 80˚F/27˚C to = p cup + 1 TBL oil 2 TBL sugar 2 TBL salt 1 tsp dry milk 4 cup bread flour 2 cups corn meal 4 cup Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 1 White menu Cranberry Bread water 80˚F/27˚C oil salt orange peel, grated sugar dry milk bread flour cranberries, dried-sweetened* Red Star® Quick•Rise™ yeast *Add at the beep Use Rapid mode and 2 Sweet menu 1 lb.
RAPID BREAD RECIPES (CONTINUED) Cinnamon Raisin Bread water 80˚F/27˚C oil sugar salt dry milk oatmeal, quick or regular bread flour cinnamon raisins* walnuts*, chopped Red Star® Quick•Rise™ yeast *Add at the beep Use Rapid mode and 2 Sweet menu 1 lb. p cup + 1 TBL 1 TBL 1 TBL 1 tsp 1 TBL 2 cup 2 cups p tsp 4 cup 4 cup 22 tsp Sweet Bread egg, room temp. + enough water 80˚F/27˚C to = butter, softened sugar salt dry milk bread flour Red Star® Quick•Rise™ yeast Use Rapid mode and 2 Sweet menu 1 lb.
RAPID BREAD RECIPES (CONTINUED) French Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 1 tsp salt 1 tsp bread flour 24 cups Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 3 French menu Italian Herb Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL olive oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 24 cups dried Italian seasoning 11/2 tsp Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 3 French menu 42.
RAPID BREAD RECIPES (CONTINUED) Hearty Nut Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 2 tsp honey 3 TBL salt 1 tsp dry milk 1 TBL whole wheat flour 1 cup bread flour 11/3 cups walnuts*, chopped 2 cup Red Star® Quick•Rise™ yeast 24 tsp *Add at the beep Use Rapid mode and 4 Wheat menu Caraway Rye Bread 1 lb.
RAPID BREAD RECIPES (CONTINUED) Light Wheat Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL salt 1 tsp brown sugar 2 TBL dry milk 1 TBL whole wheat flour 2 cup bread flour 1p cups Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 4 Wheat menu Whole Wheat Bread 1 lb. water 80˚F/27˚C p cup + 2 TBL oil 2 TBL salt 1 tsp brown sugar 3 TBL dry milk 2 TBL whole wheat flour 2p cups Red Star® Quick•Rise™ yeast 24 tsp Use Rapid mode and 4 Wheat menu 44.
FAST BAKE™ BREAD RECIPES White Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 4 tsp salt 1 tsp dry milk 1 TBL bread flour 24 cups Red Star® Quick•Rise™ yeast 32 tsp Use Fast Bake™ mode and 1 White menu Potato Bread 1 lb. egg, room temp.
FAST BAKE™ BREAD RECIPES (CONTINUED) Cinnamon Raisin Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL brown sugar 2 TBL salt 1 tsp dry milk 1 TBL bread flour 24 cups cinnamon p tsp raisins 3 cup walnuts, chopped 3 cup Red Star® Quick•Rise™ yeast 32 tsp Use Fast Bake™ mode and 2 Sweet menu Holiday Bread 1 lb. egg, room temp.
FAST BAKE™ BREAD RECIPES (CONTINUED) Honey Granola Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL honey 1 TBL salt 1 tsp dry milk 2 TBL bread flour 24 cups granola cereal 2 cup Red Star® Quick•Rise™ yeast 32 tsp Use Fast Bake™ mode and 2 Sweet menu Sweet Bread 1 lb. egg, room temp. + 1 enough water 80˚F/27˚C to = p cup + 1 TBL butter, softened 2 TBL sugar 3 TBL salt 1 tsp dry milk 1 TBL bread flour 24 cups Red Star® Quick•Rise™ yeast 32 tsp Use Fast Bake™ mode and 2 Sweet menu French Bread 1 lb.
FAST BAKE™ BREAD RECIPES (CONTINUED) Italian Herb Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 24 cups dried Italian seasoning 12 tsp Red Star® Quick•Rise™ yeast 32 tsp Use Fast Bake™ mode and 3 French menu Light Wheat Bread 1 lb. water 80˚F/27˚C 1 cup oil 1 TBL brown sugar 2 TBL salt 1 tsp dry milk 1 TBL bread flour 1p cups whole wheat flour 2 cup Red Star® Quick•Rise™ yeast 32 tsp Use Fast Bake™ mode and 4 Wheat menu Whole Wheat Bread 1 lb.
GLUTEN-FREE BREAD RECIPES Gluten-Free Breads are yeast-leavened breads for people who cannot tolerate wheat, oats, barley or rye in their diet. Follow these directions for all gluten-free breads. Gluten-Free Hints • Water temperatures must be 80˚F/27˚C. • Red Star® Quick•Rise™ Yeast must be used. • Using extra-large eggs will provide the moisture needed for the bread as well as giving structure to the bread.
GLUTEN-FREE BREAD RECIPES (CONTINUED) Country White Bread 1 loaf water 80˚F/27˚C 2 cup + 3 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp sugar 2 TBL salt 1 tsp dry milk 6 TBL white rice flour 12 cups soy flour 2 TBL potato starch flour 2 cup tapioca flour 3 TBL xanthan gum 1 tsp ® ™ Red Star Quick•Rise yeast 12 tsp Use Fast Bake™ mode and 1 White menu Method 1. 2. 3. 4. 5. 6. 7. Remove the Bread Pan from the Bread Baker. Attach the Kneading Blade onto the Shaft.
GLUTEN-FREE BREAD RECIPES (CONTINUED) 8. 9. 10. 11. 12. 13. Use a measuring spoon to carefully measure the Red Star® Quick•Rise™ yeast; level off with the straight edge of a knife and add to the Bread Pan. Place the Bread Pan securely into the Bread Baker. Close the Lid. Select Fast Bake™ mode and 1 White menu. Press START. After 5 minutes of the the kneading process, check the mixture. It should swirl about in the machine with a definite raised pattern on top.
GLUTEN-FREE BREAD RECIPES (CONTINUED) Corn Meal Bread 1 loaf water 80˚F/27˚C 2 cup + 6 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp brown sugar 4 tsp salt 1 tsp dry milk 6 TBL white rice flour 12 cups tapioca flour 2 TBL yellow corn meal p cup xanthan gum 1 tsp Red Star® Quick•Rise™ yeast 12 tsp Use Fast Bake™ mode and 1 White menu Lemon Walnut Bread 1 loaf water 80˚F/27˚C p cup + 2 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp lemon peel, grated 12 tsp sugar 2 TBL salt 1 tsp dry milk 2 cup white
GLUTEN-FREE BREAD RECIPES (CONTINUED) Cheddar Confetti Bread 1 loaf water 80˚F/27˚C p cup + 1 TBL eggs 2 extra lg cider vinegar 2 tsp Cheddar cheese, shredded l cup sugar 4 tsp salt 1 tsp dry milk 4 cup white rice flour 12 cups potato starch flour 6 TBL soy flour 3 TBL tapioca flour 6 TBL onion powder p tsp dry mustard p tsp xanthan gum 1 tsp Red Star® Quick•Rise™ yeast 12 tsp Use Fast Bake™ mode and 1 White menu 53.
GLUTEN-FREE BREAD RECIPES (CONTINUED) Cinnamon Raisin Bread 1 loaf water 80˚F/27˚C p cup + 2 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp sugar 3 TBL salt 1 tsp dry milk 6 TBL white rice flour 12 cups potato starch flour 4 cup soy flour 3 TBL tapioca flour 2 cup cinnamon 1 tsp raisins 2 cup xanthan gum 1 tsp Red Star® Quick•Rise™ yeast 12 tsp Use Fast Bake™ mode and 1 White menu 54.
DOUGHS Pasta Dough water 80˚F/27˚C 4 cup egg, beaten 1 olive oil 1 TBL salt 2 tsp all-purpose flour 1 cup semolina flour 2 cup Use Dough mode and 1 Pasta menu NOTE: Recipe makes 3 servings. For 6 servings, double recipe and use both Bread Pans. Method 1. 2. When cycle is complete, turn dough onto lightly floured surface. Using a hand-cranked pasta machine or rolling pin, roll dough out to desired thickness. Cut into desired width (8-inch strips for narrow or 4inch for medium width.
DOUGHS (CONTINUED) Wheat Dinner Rolls 12 rolls water 80˚F/27˚C p cup oil 1 TBL brown sugar 2 TBL salt 2 tsp dry milk 1 TBL bread flour 14 cups whole wheat flour 1 cup Red Star® active dry yeast 12 tsp Use Dough mode and 2 Dough menu Method 1. 2. 3. When cycle is complete, turn the dough onto floured surface. Divide into 12 equal pieces. Shape each piece into a smooth ball. Place in greased 9-inch square or round pan. Cover and let rise in warm place until indentation remains after touching side of roll.
DOUGHS (continued) Challah Braid 1 braid egg, room temp. + 1 enough water 80˚F/27˚C to = p cup oil 2 TBL sugar 12 TBL salt 1 tsp bread flour 2 cups Red Star® active dry yeast 1 tsp Use Dough mode and 2 Dough menu Method 1. 2. 3. 4. Remove dough from Bread Pan. Place dough on a lightly floured work surface. Cut dough into 3 equal portions. Roll each piece into a 10-inch rope. Pinch ropes together at one end, braid together. Pinch together at other end to secure braid.
DOUGHS (continued) Cinnamon Rolls 24 rolls Dough egg, room temp. + enough water 80˚F/27˚C to = oil sugar salt bread flour Red Star® active dry yeast 1 p cup + 1 TBL 1 TBL 1 TBL 2 tsp 24 cups 12 tsp Filling dark brown sugar butter, softened cinnamon 1 TBL 3 TBL 22 tsp Icing butter, softened 3 TBL powdered sugar 3 cup vanilla 1 tsp water 2 TBL Place dough ingredients only in Bread Pan. Use Dough mode and 2 Dough menu Method 1. 2. 3. 4. When cycle is complete, divide dough in half.
DOUGHS (continued) Breadsticks egg, room temp. + 1 enough water 80˚F/27˚C to = p cup oil 2 TBL sugar 1 TBL salt p tsp bread flour 24 cups Red Star® active dry yeast 12 tsp Use Dough mode and 2 Dough menu Method 1. 2. 3. Place dough on lightly floured surface. Let dough rise for 5 minutes. With a lightly floured rolling pin, roll dough into a 4-inch thick rectangle. Square off edges.
DOUGHS (CONTINUED) Soft Pretzels 12 pretzels water 80˚F/27˚C p cup oil 2 TBL sugar 1 TBL salt 2 tsp bread flour 2 cups Red Star® active dry yeast 12 tsp Use Dough mode and 2 Dough menu Method 1. 2. 3. 4. 5. When cycle is complete, turn the dough onto floured surface. Divide into 12 equal pieces. On lightly floured surface, roll each piece into an 18inch rope. Shape rope into circle, overlapping about 4 inches from each end and leaving ends free.
DOUGHS (continued) Pizza Crust water 80˚F/27˚C olive oil sugar salt bread flour Red Star® active dry yeast Use Dough mode and 3 Pizza menu Method 1. 2. 2 (12-inch) crusts p cup 1 TBL 1 TBL 2 tsp 24 cups 1 tsp Divide dough into 2 parts. On lightly floured surface, roll or pat dough into a 12-inch circle. Place on greased pizza pan. Spread/sprinkle with favorite pizza toppings. Bake at 425˚F/218˚C for 20 minutes or until toppings are bubbling and/or melted. Pizza Crust Variations 1.
DOUGHS (continued) Bagels 9 bagels water 80˚F/27˚C p cup sugar 2 TBL salt 1 tsp bread flour 2 cups Red Star® active dry yeast 24 tsp Use Dough mode and 4 Bagel menu boiling water 3 qts barley malt syrup 1 TBL Method 1. 2. 3. 4. 5. Bring 3 quarts water to boil in a large pot. Stir in 1 tablespoon barley malt syrup. Place dough on a lightly floured surface. Let dough rest for 5 minutes. Cut dough into 9 equal pieces. Roll each into a smooth ball.
JAM Use the basic recipe provided here as a guide to making a variety of jams using the Specialty Jam setting on your Bread Baker. For other fruit-flavored jams, substitute the desired fruit for the strawberries. Do not double recipe unless you plan to use both Bread Pans. Using a larger amount of ingredients may cause the mixture to boil over. Watch jam making process carefully. If mixture begins to boil over the pan into the baking chamber, stop the machine immediately.
CAKES Use the Cake menu to mix and bake packaged cake and muffin mixes. When you use your own cake recipes, remember that one Bread Pan is equal in volume to one 8-inch or 9-inch round cake pan. If recipe makes two layers, divide ingredients in half for each Bread Pan. Always scrape down sides of pans after 5 minutes of mixing to incorporate all ingredients. Easy Cake Recipe cake mix, any flavor 1 box (1 lb, 2.25-oz) water 14 cups vegetable oil 3 cup eggs 3 lg Use Special mode and 3 Cake menu Method 1.
CAKES (continued) Carrot Cake eggs, room temperature 2 lg oil 4 cup carrots, uncooked-grated 1 cup orange extract 1 tsp salt 1/8 tsp cinnamon 1 tsp sugar p cup all-purpose flour p cup + 2 TBL baking powder 2 tsp baking soda 2 tsp Use Special mode and 3 Cake menu Frosting cream cheese, softened butter, softened orange extract powdered sugar pecans, chopped Method 3 oz 3 TBL 1 tsp 12 cups 4 cup 1. 2. 3. 4. 5. 6. Remove the Bread Pan from the machine. Attach the Kneading Blade onto the shaft.
CAKES (CONTINUED) 7. 8. 9. 10. 11. 12. 13. Use a measuring spoon to measure the baking powder and baking soda; level off with a straight edge of a knife and add to the pan. Place the Bread Pan into the machine and close the Lid. Select Special mode and 3 Cake menu. Press START. After 4 minutes of the kneading process, the cake should be manually stirred. Using a plastic or rubber spatula, scrape down the sides to the bottom of the pan while the blade is stirring.
CAKES (CONTINUED) Pound Cake egg, room temp. + 1 lg enough milk 80˚F/27˚C to = l cup butter, melted 1 TBL vanilla extract 1 tsp vanilla cook & serve pudding & pie filling 4 cup Jiffy® one layer yellow cake mix 1pkg Use Special mode and 3 Cake menu Frosting vanilla cook & serve pudding & pie filling 4 cup milk p cup powdered sugar 1 cup Boil pudding, milk and sugar. Cook until thick. lemon extract 12 tsp yellow food coloring 2 drops Stir in extract and coloring and frost cooled cake.
CAKES (continued) Glaze frozen concentrated orange juice, thawed* sugar Heat juice until sugar dissolves. 4 cup 2 cup butter flavoring almond extract orange extract 12 tsp 12 tsp 1 tsp Remove from heat and stir in flavorings and extracts. Allow to cool 15 minutes. Poke holes in top of warm cake with a toothpick and pour glaze over top. *Frozen concentrated lemonade, thawed, may be substituted. Chocolate Pudding Cake egg, room temp.
CAKES (continued) Butter Cake eggs, room temperature 2 lg butter, melted 4 cup water 80˚F/27˚C 3 cup butter extract 12 TBL vanilla extract 12 tsp almond extract 2 tsp salt 8 tsp all-purpose flour 1 cup sugar p cup almonds, sliced 4 cup baking powder p tsp baking soda p tsp Use Special mode and 3 Cake menu Frosting cream cheese, room temperature 3 TBL butter, softened 2 TBL almond extract 1 tsp powdered sugar 12 cups Blend together cream cheese, butter, extract and sugar with electric mixer until creamy.
QUICK BREADS Quick breads 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. For perfect quick breads, it is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the Bread Pan, with dry ingredients on top. After securing the Bread Pan in the machine, select the Special Mode and 2 Quick Bread menu setting.
QUICK BREADS (continued) Raisin Quick Bread butter, softened 1/2 cup sugar 6 TBL salt 1/4 tsp eggs 2 lg milk 1/4 cup vanilla extract 2 tsp raisins 1/4 cup all-purpose flour 11/4 cups baking powder 2 tsp Use Special mode and 2 Quick Bread menu 71.
TROUBLESHOOTING General Performance and Operation Questions and Answers Symptom Possible Solution What should I do if the Kneading Blade comes out with the bread? Remove it with a crochet hook or the end of a mixer beater before slicing the bread. Since the blade can be separated from the pan, it is not a malfunction if it comes out in your bread. Why does my bread sometimes have some flour on the side crust? Your dough may be too dry. Next time, check your recipe and measuring.
TROUBLESHOOTING (CONTINUED) Why can’t I use the Timer when baking with fresh milk? Milk will spoil if it is left sitting in the machine too long. Perishable ingredients, such as eggs and milk, should never be used with the Timer feature. If the power goes out in the middle of a cycle, will my Bread Baker finish baking bread or making dough? If the power failure is no more than approximately 15 minutes, the Bread Baker resumes the cycle where it left off and will finish baking bread or making dough.
TROUBLESHOOTING (CONTINUED) What will happen if I leave the finished bread in the Bread Baker? The Keep Warm cycle will keep it warm and prevent it from becoming soggy for 1 hour. If the bread is left in the pan after 1 hour, it may start to become soggy. Why did the dough only partially mix? Check to make sure the Kneading Blades and Bread Pans are inserted properly. Also, check the dough consistency. After 5 minutes of kneading, check dough. If too dry, add liquid. If too moist, add flour.
TROUBLESHOOTING (continued) Ingredients/Recipes Questions and Answers Symptom Possible Solution Why do I get air bubbles at the top of the bread? This can be caused by using too much yeast. When using raisins, the Bread Baker crushes them. How can I avoid this? Add raisins, nuts etc., at the Fruit and Nut Beep. For best results, use dry raisins. Also, check your dough consistency 5 minutes into kneading. If the dough is too dry, it will not incorporate the raisins easily.
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LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
IMPORTANT NOTICE If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance. 800-233-9054 Monday—Friday 8am—5pm CST Thank you If, after reading this instruction booklet, you still have questions about using the Breadman® Corner Bakery Bread & Dessert Maker, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday—Friday 8am—5pm CST For more information on Salton, Inc.
