READ AND SAVE THESE INSTRUCTIONS Bread Maker Use and Care Guide Recipe Book Model 1172X ?? QUESTIONS ?? Before Contacting Your Retailer Call TOLL-FREE 1-800-947-3744 and talk to one of Toastmaster’s Experts. WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUTAGE ........................................................4 BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 n PARTS . . . . . . . . . . . . . . . . . . . . . . .
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: 1. Read all instructions before using this appliance. 2. Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning). 3. Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread. 4.
BEFORE YOUR FIRST USE Unpack and clean bread maker; see CLEANING AND STORING. Place the bread maker on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place it on the back of a counter top. The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the bread pan than recommended.
BREAD MAKER INTRODUCTION n PARTS Handle Bread Pan Handle Kneading Blade (Flat side down) Front Bread Pan Lid Bread Pan Clip Viewing Window Control Panel Air Exhaust Shaft (Rotates the kneading blade) -5-
n CONTROL PANEL TIMER After program has been selected, press timer arrows to delay program. The time will advance by 10 minute intervals. Press START and the colon will blink. DISPLAY WINDOW Indicates the number of program, amount of time left for completion, and display signals. SELECT Press to select the program. START After selecting the program and timer (if needed), press to start the program or timer count down. STOP Press for more than 2 seconds during the cycle to cancel a program.
n FEATURES PROGRAM SELECT The control panel will let you choose different programs. The Basic, Fast Bake and Sweet programs contain an audible signal to add additional ingredients (i.e., raisins, nuts) or to check the dough ball. • Basic .............................................................. Use this program for basic bread recipes. You may choose light, medium or dark crust color. Use for most prepackaged bread mixes. 1, 2, 3 • Insta ...............................................................
n PROGRAM SPECIFICATIONS 3 4 Process Basic Basic Light Medium Basic Dark Insta 1 delay timer 3:50-12:00 4:00-12:00 4:10-12:00 2:09-11:59 2 preheat 3 Program 1 2 5 6 7 Fast Whole Whole t Wheat Bake MWehdeiuam Rapid — 4:00-12:00 3:00-12:00 8 9 10 French Sweet Dough 4:00-12:00 3:40-12:00 1:50-12:00 — — — — — 5 min — — — — 1st knead 3 min 3 min 3 min 3 min 2 min 4 min 4 min 3 min 3 min 3 min 4 2nd knead 27 min 27 min 27 min 27 min 9 min 22 min 22 min 27
HELPFUL HINTS FOR BREAD AND 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 approximately 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.
n INGREDIENTS: READ BEFORE SHOPPING Yeast: The Number One Ingredient For all programs except fast bake we used RED STAR® Active Dry Yeast when we developed the bread recipes. However, RED STAR® QUICK•RISE™ Yeast may also be used. We found that we did not have to vary the amount used when we substituted one for the other. When using bread machine yeast, follow the package instructions. When developing the fast bake program, we found that Quick•Rise, Bread Machine or Instant Active Dry Yeast must be used.
Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature before placing in the bread maker.
Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except fast bake. The dry milk may then be eliminated all together. The loaf will be slightly smaller. Salt Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts.
PROGRAMMING n PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe you choose, some steps may not apply or there may be additional steps. Refer to the Bread, Fast Bake and Dough sections. Add all ingredients to the pan in the order listed. The fast bake program does not have a delay feature. The illustrations in this instruction manual are for information purposes only.
5 Close the lid. Plug into 120 V ~ 60 Hz outlet. The display indicator will light up. 6 Select program. The smaller size recipes and bread mixes will not fill the bread pan when finished. Press START. The time left for the program to be START finished is displayed. The timer will count down. The Basic, Sweet and Fast Bake programs will beep to add additional ingredients during the second knead and/or check the dough ball. Opening lid will not stop kneading. Add ingredients quickly and evenly over dough.
n PROGRAMMING DELAY TIMER The delayed timer can be set to delay bread making up to 12 hours. At the selected time, delicious bread will be ready. The delay works for all programs except Fast 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 the liquid. This will keep the yeast from activating until the bread maker starts to mix. Select the program.
RECIPES n BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. Close the lid. Select the bread program 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.
n BREAD We suggest starting your bread baking with this White Bread Recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe.
FRENCH BREAD 1 pound 2 pounds water 80°F/27°C oil sugar salt bread flour active dry yeast 3/4 cup + 2 TBL 1 TBL 1 tsp 3/4 tsp 2 1/4 cups 1 1/2 tsp 1 cup + 7 TBL 2 TBL 2 tsp 1 1/2 tsp 4 1/3 cups 2 tsp Program 8 8 Insta Program 4 yeast: 2 1/2 tsp 3 tsp FAT FREE WHITE BREAD 1 pound 2 pounds water 80°F/27°C applesauce* sugar salt dry milk bread flour active dry yeast 1/2 cup + 3 TBL 4 tsp 1 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 1 tsp 1 cup + 5 TBL 2 TBL 2 TBL 2 tsp 2 TBL 4 cups 1 1/4 tsp Program 1 1
EGG BREAD 1 pound 2 pounds egg(s) room temperature plus enough water 80°F/27°C to equal oil sugar salt dry milk bread flour active dry yeast 1 3/4 cup 2 TBL 4 tsp 1 1/2 tsp 2 TBL 2 cups 1 1/2 tsp 2 1 1/4 cups 1/4 cup 3 TBL 1 TBL 1/4 cup 4 cups 2 3/4 tsp Program 2 2 BUTTERMILK BREAD 1 pound 2 pounds cultured buttermilk 80°F/27°C oil honey salt baking soda bread flour active dry yeast* 3/4 cup 2 TBL 2 TBL 1 tsp 1/4 tsp 2 1/2 cups 1 1/4 tsp 1 1/2 cups 1/4 cup 1/4 cup 2 tsp 1/2 tsp 4 1/4 cups 1 1/4
SOURDOUGH STARTER active dry yeast water 110°F/43°C bread flour sugar 2 1/4 tsp 2 cups 3 1/2 cups 1 TBL In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day.
CINNAMON RAISIN BREAD 1 pound 1 1/2 pounds water 80°F/27°C oil brown sugar salt dry milk bread flour active dry yeast 3/4 cup + 2 TBL 1 TBL 1 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 1 1/2 tsp 1 cup + 2 TBL 4 tsp 2 1/2 TBL 1 1/2 tsp 1 1/2 TBL 3 cups 2 1/2 tsp Program Add at the beep: cinnamon raisins walnuts 9 9 1/2 tsp 1/3 cup 1/3 cup 3/4 tsp 1/2 cup 1/2 cup BANANA GRANOLA BREAD 1 pound 2 pounds water 80°F/27°C oil honey banana flavoring salt dry milk bread flour banana chips, dried granola cereal active
DRIED FRUIT BREAD 1 pound 1 1/2 pounds water 80°F/27°C oil brown sugar salt dry milk bread flour active dry yeast 3/4 cup 2 TBL 1 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 1 1/2 tsp 1 cup + 2 TBL 3 TBL 2 1/2 TBL 1 1/2 tsp 1 1/2 TBL 3 cups 2 1/2 tsp Program Add at the beep: dried fruit nutmeg 9 9 1/2 cup 1/2 tsp 3/4 cup 1 tsp HOLIDAY BREAD 1 1/2 pounds water 80°F/27°C milk 80°F/27°C oil sugar salt bread flour active dry yeast 1/4 cup 3/4 cup 2 TBL 1/4 cup 1 tsp 3 cups 2 3/4 tsp Program Add at the beep: cand
PEACH BREAD 1 pound 2 pounds apricot nectar peach yogurt 80°F/27°C carrots, shredded oil honey salt bread flour active dry yeast 5 TBL 3 TBL 5 TBL 2 tsp 1 1/2 TBL 3/4 tsp 2 cups 1 1/4 tsp 3/4 cup 5 TBL 3/4 cup 4 tsp 2 1/2 TBL 1 1/4 tsp 4 cups 1 3/4 tsp Program 1 1 SOY ALMOND FRUIT BREAD 1 1/2 pounds water 80°F/27°C oil almond extract sugar salt dry milk bread flour soy flour active dry yeast 1 cup + 2 TBL 3 TBL 1/2 tsp 2 1/2 TBL 1 1/2 tsp 1 1/2 TBL 2 1/2 cups 1/2 cup 2 1/2 tsp Program Add at the b
SOY CINNAMON RAISIN BREAD 1 1/2 pounds water 80°F/27°C oil sugar salt dry milk bread flour soy flour active dry yeast 1 cup + 2 TBL 2 TBL 2 TBL 1 tsp 1/4 cup 2 1/2 cups 1/2 cup 1 1/2 tsp Program Add at the beep: cinnamon raisins 9 1 tsp 1/2 cup SOY HERB BREAD 1 1/2 pounds water 80°F/27°C oil sugar salt dry milk dried dill weed garlic salt dry mustard dried basil dried oregano bread flour soy flour active dry yeast 1 cup + 2 TBL 2 TBL 3 TBL 1 1/2 tsp 1 TBL 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 2 3/4 cup
TRAIL MIX BREAD 1 pound 2 pounds water 80°F/27°C oil honey salt bread flour active dry yeast 3/4 cup + 1 TBL 2 1/2 TBL 2 TBL 1 tsp 2 cups 1 3/4 tsp 1 cup + 1 TBL 5 TBL 3 TBL 2 tsp 4 1/4 cups 2 tsp Program Add at the beep: raisins and nut trail mix 1 2 1/2 cup 3/4 cup BLOODY MARY BREAD 1 pound 2 pounds water 80°F/27°C* bloody mary mix 80°F/27°C oil honey salt bread flour dried parsley green onion tops, chopped active dry yeast 1/4 cup 1/2 cup 1 TBL 1 TBL 1/2 tsp 2 cups 1 TBL 1 TBL 1 1/2 tsp 1/4
CHEESE ONION BREAD 1 pound 2 pounds water 80°F/27°C sugar salt bread flour shredded cheese dried onion active dry yeast 3/4 cup 2 TBL 1/2 tsp 2 1/4 cups 1/2 cup 1 TBL 1 tsp 1 1/4 cups 3 TBL 1 1/2 tsp 4 1/4 cups 3/4 cup 2 TBL 1 1/4 tsp Program 1 2 BANANA BREAD 1 pound 1 1/2 pounds egg room temperature plus enough water 80°F/27°C to equal oil banana cake mix* bread flour gluten active dry yeast 1 1/2 cup + 3 TBL 4 tsp 2/3 cup 1 3/4 cups 2 tsp 1 1/2 tsp 1 3/4 cup + 3 TBL 2 TBL 1 cup 2 2/3 cups 1 TB
DILL BREAD 1 pound 2 pounds egg(s) room temperature plus enough plain yogurt 80°F/27°C to equal oil sugar salt bread flour dried dill weed dried minced onion active dry yeast 1 3/4 cup 1 TBL 4 tsp 1 1/2 tsp 2 cups 1 1/2 tsp 2 tsp 1 1/2 tsp 3 1 1/2 cups 7 tsp 3 TBL 3 1/4 tsp 4 cups 1 1/2 TBL 4 1/2 tsp 2 1/4 tsp Program 1 1 JALAPEÑO BREAD water 80°F/27°C oil whole kernel corn, canned — well drained jalapeño peppers, sliced— well drained sugar salt bread flour corn meal fresh cilantro active dry yeast
POTATO BREAD egg(s) room temperature plus enough water 80°F/27°C to equal oil sugar salt dry milk white pepper potato buds green onion tops, chopped bread flour active dry yeast 1 pound 2 pounds 1 3/4 cup 2 TBL 4 tsp 1 tsp 2 TBL 1/8 tsp 1/4 cup 1 TBL 2 cups + 2 TBL 1 1/2 tsp 2 1 1/2 cups + 1 TBL 3 TBL 2 TBL 2 tsp 1/4 cup 1/4 tsp 1/2 cup 2 TBL 4 cups 1 TBL 4 Insta Program: 4 PIZZA BREAD 1 pound 2 pounds water 80°F/27°C oil sugar salt dry milk bread flour dried pizza seasoning active dry yeast* 3/
SESAME SEED BREAD 1 1/2 pounds 2 pounds egg room temperature plus enough water 80°F/27°C to equal oil honey sugar salt bread flour whole wheat flour sesame seeds cumin seeds sunflower seeds active dry yeast 1 1 cup 2 TBL 1 TBL 2 tsp 1 tsp 2 1/2 cups 1/2 cup 2 TBL 1/4 tsp 1 1/2 TBL 1 1/2 tsp 1 1 cup + 2 TBL 3 TBL 2 TBL 1 TBL 1 1/2 tsp 2 3/4 cups 1 cup 2 1/2 TBL 1/2 tsp 2 TBL 2 tsp Program 9 9 Whole Wheat Rapid Program 7 yeast: 2 tsp 2 1/2 tsp WHITE WHEAT BREAD 1 pound 2 pounds water 80°F/27°C oi
DAIRY WHOLE WHEAT BREAD 1 1/2 pounds 2 pounds water 80°F/27°C milk 80°F/27°C cottage cheese 80°F/27°C oil honey salt* whole wheat flour bread flour active dry yeast 5 TBL 1/2 cup 1/4 cup 2 TBL 1 1/2 TBL 1 1/2 tsp 1 cup 2 cups 1 1/4 tsp 1/4 cup 3/4 cups 1/3 cup 1/4 cup 1/4 cup 1 1/2 tsp 1 1/4 cups 2 3/4 cups 1 3/4 tsp Program 6 6 Whole Wheat Rapid Program 7 yeast: 1 3/4 tsp 2 1/4 tsp *salt amounts are correct WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD 1 pound 2 pounds egg white(s) room temperatur
PUMPERNICKEL BREAD 1 pound 2 pounds egg(s) 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 instant coffee granules cocoa powder active dry yeast 1 3/4 cup + 2 TBL 1 TBL 2 TBL 1 TBL 1 tsp 1 cup 1/2 cup 1/2 cup 1 TBL 1 tsp 2 TBL 1 1/2 tsp 2 1 cup + 6 TBL 2 TBL 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 1 TBL 1/4 cup 2 3/4 tsp Program 6 6 CARAWAY RYE BREAD 1 pound 2 pounds egg(s) room temperature plus enough water 8
SUNFLOWER SEED BREAD 1 pound 2 pounds water 80°F/27°C oil honey salt bread flour sunflower seeds active dry yeast* 3/4 cup + 2 TBL 2 TBL 1 TBL 1 tsp 2 1/3 cups 1/3 cup 1 tsp 1 1/4 cups 3 TBL 3 TBL 2 tsp 4 cups 3/4 cup 1 tsp Program 9 9 *yeast amounts are correct ONION RYE BREAD 1 pound 2 pounds egg(s) 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 active dry yeast 1 3/4 cup + 2 TBL 1 TBL 2 TBL
n FAST BAKE BREAD . . . AS EASY AS 1 - 2 - 3 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 tem peratures, will bake a taller more developed loaf of bread. And remember, you can always use the delay feature for the longer programs. 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information.
FAST BAKE BREADS We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that Quick•Rise, RapidRise, Bread Machine or Instant Active Dry yeast must be used. WHITE BREAD 1 pound 1.
WHITE WHEAT BREAD 1 pound 2 pounds water (110°-115°F/43°-46°C) oil sugar salt dry milk bread flour whole wheat flour* quick•rise yeast 3/4 cup + 3 TBL 1 TBL 3 TBL 1 tsp 1 TBL 1 3/4 cups 1/2 cup 4 1/2 tsp 1 1/2 cups + 3 TBL 3 TBL 1/4 cup 2 tsp 2 TBL 3 1/2 cups 1/2 cup 6 tsp Program 5 5 *whole wheat flour amounts are correct FRENCH BREAD 1 pound 2 pounds water (110°-115°F/43°-46°C) 3/4 cup + 3 TBL 1 1/2 cups + 2 TBL oil sugar salt bread flour quick•rise yeast 1 TBL 2 1/2 tsp 3/4 tsp 2 1/4 cups
HONEY GRANOLA BREAD 2 pounds water (110°-115°F/43°-46°C) oil honey salt dry milk bread flour granola cereal quick•rise yeast 1 1/2 cups + 1 TBL 6 TBL 2 1/2 TBL 2 tsp 3 TBL 4 1/4 cups 1 cup 6 3/4 tsp Program 5 CINNAMON RAISIN BREAD 1 pound 1 1/2 pounds water (110°-115°F/43°-46°C) oil brown sugar salt dry milk bread flour cinnamon raisins walnuts quick•rise yeast 1 cup + 1 TBL 1 TBL 2 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 3/4 tsp 1/3 cup 1/3 cup 4 1/2 tsp 1 1/4 cups + 1 TBL 7 tsp 3 1/2 TBL 1 1/2 tsp 1 1/2 TB
FAT FREE BREAD 1 pound 2 pounds water (110°-115°F/43°-46°C) applesauce sugar salt dry milk bread flour quick•rise yeast 1 cup 4 tsp 2 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 4 1/2 tsp 1 1/2 cups 2 TBL 3 TBL 2 tsp 2 TBL 4 cups + 2 TBL 6 3/4 tsp Program 5 5 PEPPERONI PIZZA BREAD 1 pound 2 pounds water (110°-115°F/43°-46°C) 3/4 cup + 3 TBL 1 1/2 cups + 2 TBL oil pepperoni, thinly sliced Parmesan cheese, grated sugar salt bread flour dried pizza seasoning quick•rise yeast 1 TBL 1/2 cup 2 TBL 2 1/2 tsp 3/4
n 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.
n DOUGHS . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. Close the lid. Select Dough program and press START. 3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking instructions. • If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise and damage the machine.
DINNER ROLL DOUGH 1 pound 9 rolls 2 pounds 24 rolls egg room temperature plus enough water 80°F/27°C to equal oil sugar salt bread flour active dry yeast 1 3/4 cup + 3 TBL 2 TBL 1/4 cup 1/4 tsp 2 1/4 cups 2 1/4 tsp 1 1 1/2 cups + 3 TBL 1/4 cup 1/2 cup 1/2 tsp 4 1/4 cups 3 1/2 tsp Program 10 10 Method 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.
FOCACCIA DOUGH 1 1/2 pounds 1 loaf water 80°F/27°C olive oil sugar salt bread flour active dry yeast 1 cup 1/3 cup 2 tsp 1 tsp 3 cups 1 1/2 tsp Program 10 Add at the beep: dried Italian seasoning 1 tsp Garlic-Cheese Topping olive oil dried oregano garlic, coarsely chopped Parmesan cheese, grated salt 1/4 cup 1 1/2 tsp 1/3 cup 1/3 cup 1/4 tsp Greek Style Topping olive oil onion, thin sliced dried oregano Feta cheese, crumbled black olives, sliced and drained salt 1/4 cup 1 cup 1 1/2 tsp 1/3 cup 1/4
WHEAT DINNER ROLL DOUGH 1 pound 9 rolls 2 pounds 24 rolls water 80°F/27°C oil brown sugar salt dry milk bread flour whole wheat flour active dry yeast 3/4 cup 1 TBL 2 TBL 1/2 tsp 1 TBL 1 1/4 cups 1 cup 1 1/2 tsp 1 1/2 cups 2 TBL 1/4 cup 1 tsp 2 TBL 2 1/2 cups 2 cups 2 tsp Program 10 10 Method 1. 2. 3. Place on a lightly floured surface. Divide into pieces and shape. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size.
FRENCH BREAD DOUGH (Italian Loaf, French Rolls and French Twists) 1 1/2 pounds 1 loaf water 80°F/27°C sugar salt bread flour active dry yeast 1 1/4 cups 1 TBL 1 tsp 3 1/2 cups 1 TBL Program 10 Glaze water salt 2 TBL 1/2 tsp Method 1. 2. 3. 4. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.
CHEEZY GARLIC ROLL DOUGH 1 1/2 pounds 18 rolls 2 pounds 24 rolls egg room temperature plus enough water 80°F/27°C to equal oil sugar salt bread flour active dry yeast 1 1 cup 2 TBL 1/3 cup 1 tsp 3 1/2 cups 1 1/4 tsp 1 1 1/3 cups 3 TBL 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp Program 10 10 Topping Parmesan cheese garlic, minced butter, melted 1/3 cup 1 1/2 TBL 3 TBL 2/3 cup 2 TBL 1/4 cup Method 1. 2. 3. 4. Place on a lightly floured surface. Divide into pieces and shape. Combine cheese and garlic.
REFRESHING ROLL DOUGH 1 1/2 pounds 18 rolls 2 pounds 24 rolls water 80°F/27°C oil brown sugar salt bread flour active dry yeast 1 cup 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 1 1/2 cups 1/3 cup 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp Program 10 10 Topping orange peel, grated sugar butter, melted 2 TBL 1/2 cup 1/2 cup 1/4 cup 3/4 cup 3/4 cup Method 1. 2. 3. 4. Place on a lightly floured surface. Divide into pieces and shape. Combine orange peel and sugar.
CHALLAH BRAID DOUGH 1 pound regular 2 pounds large egg(s) room temperature plus enough water 80°F/27°C to equal oil sugar salt bread flour active dry yeast 1 3/4 cup 2 TBL 1 1/2 TBL 1 tsp 2 cups 1 tsp 2 1 1/2 cups 1/4 cup 2 TBL 2 tsp 4 1/2 cups 2 tsp Program 10 10 Glaze egg yolk(s), beaten water 1 1 TBL 2 2 TBL Topping poppy seeds 1 tsp 1 1/2 TBL Method 1. 2. 3. Place on a lightly floured surface.
WHOLE WHEAT PIZZA CRUST DOUGH 1 pound 1 thick or 2 thin crusts water 80°F/27°C oil sugar salt whole wheat flour bread flour active dry yeast 1 cup 2 TBL 1 TBL 1 tsp 1 cup 1 1/2 cups 2 1/4 tsp Program 10 Method 1. 2. 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. Generously prick dough with a fork. For one 12 inch thick crust do not divide.
BAGEL DOUGH 1 1/2 pounds 8 bagels water 80°F/27°C sugar salt bread flour active dry yeast 1 cup 1 1/2 TBL 1 tsp 3 cups 2 1/4 tsp Program 10 Glaze egg, beaten 1 Toppings (optional) sesame seeds, poppy seeds, cracked wheat, wheat flakes or dried onion flakes BANANA WHEAT BAGEL DOUGH 1 1/2 pounds 12 bagels egg room temperature plus enough water 80°F/27°C to equal oil honey salt banana, mashed whole wheat flour bread flour active dry yeast 1 1 cup 2 TBL 1 TBL 1 1/2 tsp 1/2 cup 2 1/2 cups 1 cup 2 1/4 tsp
ALMOND CHERRY COFFEE CAKE DOUGH 1 1/2 pounds 1 coffee cake water 80°F/27°C oil sugar salt dry milk bread flour active dry yeast 1 cup 1 TBL 1 1/2 TBL 3/4 tsp 1 TBL 3 1/4 cups 1 1/2 tsp Program 10 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 almonds, to decorate maraschino cherries, quartered, to decorate 1/2 cup 1 TBL 1-2 TBL 2 TBL 2 TBL Method 1. 2. 3. 4.
CINNAMON ROLL DOUGH 1 1/2 pounds 18 rolls 2 pounds 24 rolls egg room temperatuare plus enough water 80°F/27°C to equal oil sugar salt bread flour active dry yeast 1 1 cup 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 1 1 1/2 cups 1/3 cup 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp Program 10 10 Add at the beep: walnuts, chopped (optional) raisins (optional) 1/2 cup 1/2 cup 2/3 cup 2/3 cup Filling butter, softened sugar cinnamon 1/3 cup 1/3 cup 2 TBL 1/2 cup 1/2 cup 3 TBL Glaze powdered sugar milk, liquid
STICKY BREAKFAST ROLL DOUGH 1 1/2 pounds 18 rolls 2 pounds 24 rolls egg(s) room temperature plus enough water 80°F/27°C to equal oil sugar salt bread flour active dry yeast 1 1 cup + 2 TBL 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 2 1 1/2 cups 1/3 cup 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp Program 10 10 Add at the beep: walnuts or pecans, chopped 1/2 cup 2/3 cup Filling butter, softened sugar cinnamon 1/2 cup 1/3 cup 1 TBL 2/3 cup 1/2 cup 1 1/2 TBL Topping butter, melted brown sugar 3/4 cup 3/4
SOFT PRETZEL DOUGH 1 1/2 pounds 16 pretzels water 80°F/27°C egg yolk, room temperature oil sugar salt white pepper bread flour active dry yeast 1 1/4 cups 1 1 TBL 2 TBL 1 tsp 1/8 tsp 3 1/2 cups 1 TBL Program 10 Glaze egg white water 1 1 TBL Toppings (optional) kosher salt sesame seeds 1 TBL 1 TBL Method 1. 2. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope.
CREAMED SOUP BREAD BOWL DOUGH 2 pounds 4 bowls 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 active dry yeast 2 1 cup + 5 TBL 2 TBL 1/4 cup 3 TBL 2 tsp 2 1/4 cups 1 cup 1 cup 3 TBL 1/4 cup 2 3/4 tsp Program 10 N o t e :A ny 2 pound bread or dough recipe may be used; mix on dough program. Method 1. 2. 3. 4. 5. Place dough on a lightly floured surface and divide into 4 equal pieces.
PARTY DIP BREAD BOWL DOUGH 1 1/2 pounds 1 bowl water 80°F/27°C sugar salt bread flour active dry yeast 1 1/4 cups 1 TBL 1 tsp 3 1/2 cups 1 TBL Program 10 Note: Any 1 1/2 pound dough or bread 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. Cover and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done.
CLEANING & STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty. CLEANING CLEAN-UP OF BREAD MACHINE 1. Unplug and allow to cool before cleaning. 2. Remove bread pan from inside the bread machine. 3.
BEFORE CALLING FOR SERVICE n QUESTIONS AND ANSWERS 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.
n CHECK LIST BAKING RESULTS: Bread machine does not operate/ ingredients not mixing Smoke emitted from steam vent/ burning smell Sides of bread collapse/ bottom is damp Bread Bread falls/ rises too coarse much/ texture coarse texture Short & dense texture Slices uneven & sticky Please check the following: 1. Unplugged/power outage O 2. Oven area is too hot (display H I or EO1) O 3. Display reads EO3, EO5, EO8 O 4. Ingredients spilled on heating element O O 5. Top lid was open during baking 6.
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. 2. Open lid, remove bread pan and allow to cool. 3. Needs service. 4. Wait until program is complete; unplug, allow to cool and clean. 5. Only open lid during kneading process to check dough ball or to add ingredients. 6. Remove bread as soon as program is done and place on wire rack. 7.
n SERVICE INFORMATION Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void warranty. Consult your phone directory under “Appliances-Household-Small-Service and Repair”, or call 1-800-947-3744 in the U.S. and Canada.
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RECIPE INDEX DAY OLD BREAD USES BREADS Bread Pudding ............................................ 38 Breaded Pineapple...................................... 38 Crunchy Bread Snacks................................ 38 Banana........................................................ 26 Banana Granola .......................................... 21 Bloody Mary ................................................ 25 Buttermilk .................................................... 19 Caraway Rye .......................
ONE YEAR LIMITED WARRANTY Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You may have other rights which vary from state to state.
