Bread Maker USE AND CARE GUIDE MODELS TBR15 AND TBR15CAN
Table Of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Before Your First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Bread Maker Introduction . . . . . . . . . . . . . .
READ AND SAVE THESE INSTRUCTIONS 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. 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: ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ Read all instructions before using this appliance.
Grounded 3-Conductor Plug (Model TBR15CAN) The model TBR15CAN appliance is equipped with a grounded-type 3-wire cord (3-prong plug). This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat this safety feature. This product is for household use only. Before Your First Use Please fill out information that follows warranty.
Bread Maker Introduction PARTS Lid (P/N 21929) Lid Handle Bread Pan Handle Bread Pan (P/N 21930) Drive Shaft (inside pan) (rotates kneading blade) Baking Chamber Control Panel Air Exhausts Power Supply Cord Power Plug Kneading Blade (fits on drive shaft) (P/N 21495) The illustrations in this use and care guide are for informational purposes only. You may find your bread maker and parts look different, however, the steps for operation are the same.
Control Panel 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 ▲ and ▼ arrows to set timer for delayed completion up to 13 hours later. ◆ Arrows will move time up or down in 10-minute increments. Press and hold button for faster movement.
Features PROGRAM SELECT The control panel will let you choose different program 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and most prepackaged bread mixes. You may choose light, medium or dark crust color. FAST BAKE™ 1.5 lb. .
Program Specifications Chart (approximate times) Process Program Total Time Delay Timer 1st Knead Min. 1st Rise Min. Display time for beep** 2nd Knead Min. 2nd Rise Min. Rest Sec. Final Rise Min. Bake Min. Keep Warm Min.
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 11⁄2 pound loaf of fresh bread containing 3-4 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.
When preparing bread in the FAST BAKE™ program, the dough ball will be a very soft, loose ball with a smooth texture and will be sticky to the touch. When touched it will leave dough on your finger. 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.
When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread maker and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will be smaller and more dense. Several well-known mills now market bread flour. It is labeled bread flour on the package and is available at grocery stores.
Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall. The texture will also be more coarse and/or uneven. Sugar: Food for Yeast Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf of bread will be small and dense.
Note: The FAST BAKE™ recipes were developed using the quick-acting Red Star™ Quick•Rise™ or bread maker yeast. DO NOT substitute active dry yeast in these recipes. BREAD MIXES AND OTHER COOK BOOKS Use mixes labeled for up to 11⁄2 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.
Programming PROGRAMMING BREAD MAKER PROGRAMS 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 BASIC Breads, FAST BAKE™ Breads, QUICK BREADS and DOUGH sections. Add all ingredients to the pan in the order listed in the recipe. The illustrations in this use and care guide are for information purposes only.
4 Insert bread pan and push down on rim until it snaps securely into place. Fold handle down. • If the pan does not snap securely into place, remove bread pan. Wearing oven mitts, place fingers behind bread pan clips and gently pull away from oven wall. Insert bread pan again. 5 Close the lid. Plug into 120 V ~ 60 Hz outlet. The bread maker display indicator will default to 1P and then 3:00. 6 Press the PROGRAM button to choose the desired program.
8 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 you do not stop the unit and remove the bread, it will automatically go into the keep warm process on 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.
Programming Delay Timer The delay timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. 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. This will keep the yeast from activating until the bread maker starts to mix. Select the PROGRAM and CRUST COLOR.
Recipes Breads . . . As Easy As 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the 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, 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.
Bread Recipes 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. 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 1.0 lb. loaf 3 ⁄4 cup 4 tsp 4 tsp 1 tsp 21⁄4 cups 11⁄2 tsp 1.5 lb.
13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes, then remove. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING AND STORING. 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 1.0 lb.
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 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 1 tsp 11⁄2 tsp 1 tsp 11⁄2 tsp 1.0 lb. loaf 3 ⁄4 cup 4 tsp 4 tsp 2 tsp 21⁄4 cups 11⁄2 tsp 1.5 lb. loaf 1 cup 2 TBL 2 TBL 1 TBL 3 cups 21⁄4 tsp 1 tsp 11⁄2 tsp 1 tsp 11⁄2 tsp 1.0 lb.
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 1 tsp 11⁄2 tsp 1 tsp 11⁄2 tsp 1.0 lb. loaf 3 ⁄4 cup + 2 TBL 4 tsp 1 TBL 1 tsp 1 TBL 21⁄4 cups 1 tsp 11⁄4 tsp 1.5 lb.
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. loaf 1 1 cup 2 TBL 1 TBL 1 TBL 11⁄2 tsp 21⁄2 cups 1 ⁄2 cup 2 TBL 1 ⁄4 tsp 2 TBL 2 tsp 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp 1.0 lb.
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 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp 1.0 lb. loaf 1 3 ⁄4 cup 2 TBL 2 TBL 1 tsp 21⁄4 cups 1 TBL 11⁄2 tsp 1.
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 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp 1.0 lb.
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 Program: SWEET 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.
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 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 1 tsp 11⁄2 tsp 1 tsp 11⁄2 tsp ⁄4 cup 1 ⁄4 cup 1 1.0 lb.
Holiday Bread Water 80°F/27°C Milk 80°F/27°C Oil Salt Sugar Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Add at the beep: Walnuts, chopped Candied Fruit Program: SWEET 1.0 lb. loaf 1 ⁄4 cup 1 ⁄2 cup 1 TBL 11⁄2 tsp 3 TBL 21⁄4 cups 11⁄2 tsp 1.5 lb.
FAST BAKE™ Breads . . . 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 temperatures, 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 or Bread Machine yeast must be used. White Bread Water 110°-115°F/43°-46°C Oil Sugar Salt Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.5 lb.
Egg Bread 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 1.5 lb. loaf 2 1 cup + 2 TBL 2 TBL 2 TBL 1 tsp 3 cups 1 TBL 1 TBL Program: FAST BAKE™ Pesto Bread Water 110°-115°F/43°-46°C Pesto, room temperature Dry milk Sugar Salt Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.5 lb.
Potato Bread 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 1.5 lb. loaf 1 cup + 2 TBL 2 TBL 1 ⁄2 cup 1 tsp 2 TBL 3 cups 1 TBL 1 TBL Program: FAST BAKE™ Cheese’n Onion Bread Water 115°-125°F/43°-51°C (warm) Salt Sugar Sharp Cheddar cheese, shredded Dried onion Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Program: FAST BAKE™ 1.5 lb.
Italian Herb Bread 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 1.5 lb. loaf 1 cup + 2 TBL 2 TBL 1 tsp 2 TBL 4 tsp 4 tsp 3 cups 1 TBL 1 TBL 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 Program: FAST BAKE™ 1.5 lb.
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.
Quick Breads and Bake 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) works well using the QUICK BREAD program. Add ingredients listed on the package and the QUICK BREAD program will mix and bake the pre-packaged cake or quick bread.
Banana Nut 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 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 Program: QUICK BREAD Corn Milk 80°F/27°C Eggs, room temperature Oil Sugar Salt All-Purpose Flour Cornmeal Baking Powder Large 1 cup 4 1 ⁄3 cup 1 ⁄4 cup 1 tsp 22⁄3 cups 1 cup 5 tsp Program: QUICK BREAD Cranberry Nut Milk 80°F/27°C Egg, room temperature Oil All-Purpo
Banana Chocolate Chip 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 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 Program: QUICK BREAD Zucchini Zucchini, shredded Oil Eggs, room temperature Vanilla All-Purpose Flour Sugar Baking Soda Cinnamon Baking Powder Walnuts, chopped Large 2 cups (about 2 to 3 med
Date Nut 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 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
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. 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 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. Attach the kneading blade onto the shaft.
Focaccia Bread Dough 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 loaf 1 cup 1 ⁄3 cup 2 tsp 1 tsp 3 cups 11⁄2 tsp 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 Greek Style Topping Olive Oil Onion, thin sliced Dried Oregano Feta Cheese, crumbled Bla
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. Place in a greased baking pan.
French Bread Dough (Italian Loaf, French Rolls and French Twists) Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 9 rolls 11⁄4 cups 1 TBL 1 tsp 31⁄2 cups 1 TBL 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. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2.
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 ⁄3 cup 2 TBL 1 ⁄4 cup Program: DOUGH Topping Parmesan Cheese Garlic, minced Butter, melted 1 2 Method 1.
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. Place on a lightly floured surface. Divide into pieces and shape. 2.
Challah Bread Dough 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 Glaze Egg Yolk(s), beaten Water 1 1 TBL 2 1 TBL Topping Poppy Seeds 1 tsp 11⁄2 TBL 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 3 Program: DOUGH Method 1. Place on a lightly floured surface.
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. Generously prick dough with a fork.
Bagel Dough Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 8 bagels 1 cup 11⁄2 TBL 1 tsp 3 cups 21⁄4 tsp 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 Wheat Flour Bread Flour RED STAR® Active Dry Yeast or RED STA
Almond-Cherry Coffee Cake Dough 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 coffee cake 1 cup 1 TBL 11⁄2 TBL 3 ⁄4 tsp 1 TBL 31⁄4 cups 11⁄2 tsp 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 Almonds, to decorate Maraschino Cherries, quartered, to de
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 1 2 1 2 Filling Butter, softened Sugar Cinnamon ⁄
Sticky Breakfast Roll 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 18 Rolls 1 1 cup + 2 TBL 1 ⁄4 cup 1 ⁄3 cup 1 tsp 31⁄2 cups 11⁄2 tsp 1 tsp 1 tsp Program: DOUGH Add at the beep: Walnuts or Pecans, chopped Filling Butter, softened Sugar Cinnamon Topping Butter, melted Brown Sugar ⁄2 cup 1 ⁄2 cup ⁄3 cup 1 TBL 1 1 ⁄4 cup ⁄4 cup 3 3 Method 1.
Soft Pretzel Dough 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 16 pretzels 11⁄4 cups 1 1 TBL 2 TBL 1 tsp 1 ⁄8 tsp 31⁄2 cups 1 TBL 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. Roll each piece into a 16 inch rope.
Creamed Soup Bread Bowl Dough 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 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 13⁄4 tsp 13⁄4 tsp Program: DOUGH Note: Any 2 pound bread or dough recipe may be used; mix on dough program. Method 1.
Party Dip Bread Bowl Dough Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 bowl 11⁄4 cups 1 TBL 1 tsp 31⁄3 cups 1 TBL 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. Cover and let rise in a warm place for 1 hour or until double in size. 3.
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 center. Unauthorized service will void your warranty. Cleaning CLEAN-UP OF BREAD MAKER 1. Unplug and allow to cool before cleaning. 2. Remove bread pan from inside the bread maker. 3.
Before Calling For Service 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.
Check List
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 course is complete; unplug, allow to cool and clean. 4. Only open lid during kneading process to check dough ball or to add ingredients. 5.
Display Information Always use the bread maker in a room that is free of drafts and is at least 55°F/13°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. Press Start/Stop button to cancel.
Specifications 120 V ~ 60 Hz Power Supply Power Consumption Heater Kneading Motor 400W 25W Dimension (WxDxH) Approx. 9.5”x12”x12.3” Weight Approx. 9.5 lb.
Recipe Index BREADS Cheese and Cracked Pepper . . . . . . . . . . . . . . . 21 Cinnamon Raisin Nut . . . . . . . . . . . . . . . . . . . . 26 Cranberry Walnut . . . . . . . . . . . . . . . . . . . . . . . 25 Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Holiday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . .
LIMITED ONE YEAR WARRANTY Warranty: This Toastmaster® product is warranted 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.
Keep Dated Sales Receipt for Warranty Service. Keep this booklet. Record the following for reference: Date purchased ____________________________________________________________________________ Model number ____________________________________________________________________________ Date code (stamped on bottom)______________________________________________________________ EVERYBODY EATS. It’s a fact of life. But sometimes preparing meals can become a chore.
nts : ©2003 Toastmaster Inc. A Subsidiary of Salton, Inc. Inc.
• 11 • F ⁄2 Pou nd ast in u Bake ™ Brea d • B nde r 1 Progr Maker rea Do d pro hour am f or gra • H ugh fre m a o n sh s • W rizon d Q inc bre l u u ad • 1 ake u tal no ick B ding p to -ho r n W e -s a hol ur Kee fresh tick lo d eW pW hea bre af p an t, ar m ad Cyc - 13 h le our del ay t ime r ? Questions Call toll free 1-800-947-3744 Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.
