READ AND SAVE THESEINSTRUCTIONSWARNING: A risk of fire and electrical shock exists in all electrical appliances and may causepersonal injury or death. Please follow all safety instructions.

oastmaster oc o o kin' in style

Bread Box TM Plus Bread MakerUse and Care Guide Recipe Book

Model 1148X

FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR

8 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH

3-HOUR KEEP WARM CYCLE

WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER

HORIZONTAL NON-STICK LOAF PAN

?? QUESTIONS??Before Contacting Your Retailer Call

TOLL-FREE1-800-947-3744and talk to one of Toastmaster's Experts.

TABLEOF CONTENTS

IMPORTANT SAFEGUARDS ................................................ 3

BEFORE YOUR FIRST USE ................................................. 4POWER OUTAGE .................................................... 4

BREAD MAKER INTRODUCTION ............................................ 5

PARTS ............................................................ 5CONTROL PANEL ..................................................... 6

FEATURES .......................................................... 7

PROGRAM SPECIFICATIONS ............................................ 8HELPFUL HINTS FOR BREAD AND DOUGH ..................................... 9

MEASURING ....................................................... 9DOUGH BALL ....................................................... 9

INGREDIENTS ...................................................... 10SUBSTITUTES ....................................................... 11

BREAD MIXES AND OTHER COOK BOOKS ................................. 12

HIGH ALTITUDE ..................................................... 12FREEZING BAKED BREAD .............................................. 12

FREEZING DOUGH ................................................... 12

PROGRAMMING ...................................................... 13PROGRAMMING BREAD MAKER PROGRAMS ................................ 13

PROGRAMMING DELAY TIMER .......................................... 15RECIPES ............................................................ 16

BREAD ........................................................... 16

FAST BAKE TM BREADS AND INSTRUCTIONS ................................. 29GLUTEN-FREE BREADS AND INSTRUCTIONS ................................ 34

DAY OLD BREAD RECIPES .............................................. 41DOUGHS ......................................................... 42

CLEANING AND STORING ............................................... 58

BEFORE CALLING FOR SERVICE ............................................ 59

QUESTIONS AND ANSWERS ........................................... 59CHECK LIST ........................................................ 60SERVICE INFORMATION ............................................... 62

SPECIFICATIONS ...................................................... 62

RECIPE INDEX ........................................................ 63

IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed to reduce the riskof fire, electric shock and injury to persons, including the following:

Read all instructions before using this appliance. Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning). Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread. Close supervision is necessary when this appliance is used near children. This appliance is not for use by children. Keep out of reach of children. Unplug from outlet when not in use and before cleaning. Allow to cool before attaching or

removing parts. Avoid touching moving parts. Do not remove the bread pan during operation. Stop pad must be

pressed if bread pan is to be removed before completion. Do not operate the appliance with a damaged cord or plug, or after the appliance malfunctions,

or has been dropped or damaged in any manner. Return appliance to the nearest authorizedservice facility for examination, repair, electrical or mechanical adjustment.

Do not use outdoors or while standing in damp area. Do not let cord hang over edge of table or counter or touch hot surfaces. Do not place on or near a hot gas or electric burner or in a heated oven. To unplug, grip the plug and pull out from the wall outlet. Never pull on the cord. Do not unplug while unit is in operation. Do not use appliance except as indicated in these instructions. Use accessory attachments only if recommended by Toastmaster Inc. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts. Bread maker must be placed at least 4 inches (10,2 cm) from walls and edge of counter. Do not cover bread maker with anything which would prevent the steam from escaping. This may

cause warpage, discoloration, malfunction or even fire.

SAVETHESEINSTRUCTIONSCAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting frombecoming entangled in or tripping over a longer cord. Extension cords are available from localhardware stores and may be used if care is exercised in their use. If an extension cord is required,special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating of125 V, and at least 13 A., 1625 W., and (2) the cord must be arranged so that it will not drape overthe countertop or tabletop where it can be pulled on by children or tripped over accidentally.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your bread maker maynot operate properly. The bread maker should be operated on a separate electrical circuit from otheroperating appliances.

POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than the other). As a safetyfeature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only oneway. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualifiedelectrician. Do not attempt to defeat this safety feature.

THIS PRODUCT ISFOR HOUSEHOLD USE ONLY

BEFOREYOUR FIRSTUSEPlease fill out information that follows warranty.

Unpack and clean bread maker; see CLEANING AND STORING.

Place bread maker on a dry, stable surface away from burners and away from areas where cookinggrease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back ofcounter top.

The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredientsinto the bread pan than recommended. If you do so, the bread may not mix or bake correctly and thebread maker may be damaged. The maximum amount of ingredients to be used is as follows.

Bread programs -- approximately 4 cups

Dough program -- 4 2/3 cups

During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing.This is normal for a newly manufactured appliance. Before first use, operate empty on the fast bake pro-gram to burn off the manufacturing oils.

POWER OUTAGEDuring the bread programs, if the bread maker loses power before the baking process begins, you maytry starting it at the beginning of the program again for all programs except fast bake. You may also trystarting the dough program at the beginning of the program again. This may not always produce anacceptable loaf. If you are not sure when the outage occurred, remove the dough ball from the breadpan and place in an oven-safe baking container. Allow to double in size and place in a preheated350F/177C oven for 30-45 minutes or until done. The bread should sound hollow when tapped ontop of the loaf if it is done.

If you are using the fast bake program or if the bread has already begun to bake when the outageoccurs, you must begin with new ingredients.

BREADMAKER INTRODUCTION

PARTS

Handle

Lid

ViewingWindow

Air Exhaust

Shaft

(Bread Machinerotates shaft)

Bread Pan Handle

_gBlade(Flat side down)

Bread Pan

Shaft(Rotates the kneading blade)

Pan ClipPanel

_ _ _

CONTROL PANEL

_oastmaster

Display Loaf Size Select Timer Stop StartWindow Choose 1 Press to select Press to Press for After selectingIndicates the lb., 1.5 lb. the program, delay pro- more than the programprogram or or 2 lb. loaf gram. The 2 seconds and timer (ifamount of time size. time will during the needed), pressleft for advance by cycle to to start thecompletion and 10 minute cancel a program ordisplay signals, intervals, program, timer count

down.

When a bread maker is packaged for shipment, a clear plastic film is placed over the controlpanel; carefully peel it off.

- PROGRAMCANCELIf you want to cancel the selected program, press the Stop pad and hold itdown for more than 2 seconds at any time during the program. J

PROGRAM SELECTRECALLIf you have started your bread maker and are not sure which program you have selected, you mayrecall this information. Press the Select pad at anytime. The indicator under the program chosen willappear in the display window. The bread maker will automatically return to amount of time left forcompletion of program.

FEATURES

f PROGRAM SELECT

The control panel will let you choose different programs and loaf sizes.All programs except Whole Wheat and French contain a beep to check the dough ball, to addadditional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients.

Basic (Med, Dark, or Light) ................ Use these programs for basic bread recipesand most prepackaged bread mixes. You maychoose light, medium or dark crust color.

Whole Wheat ......................... If a recipe contains more than 50% wholewheat flour or when instructed in the recipe,use this program.

Sweet .............................. This program works best if a recipe is high infat, sugar, eggs or cheese.

Fast Bake TM . .......................... Make bread in less than one hour by usingthis program. Simply use the special instruc-tions and recipes found in the fast bake breadand gluten-free bread sections of this recipebook.

French .............................. This program is best suited for breads low infat and sugar, which results in a crisp crustand coarse, chewy interior.

Dough .............................. This program is used to prepare dough formaking bread or rolls which are shapedbefore baking in a conventional oven.

PROGRAM SPECIFICATIONS (approximate times)

_,_ss loaf I st rest 2nd displaycrust size total delay knead min./ knead time 1st punch 2nd bakecolor lb. time timer min. sec.* min. for rise rise min.

Program\ beep** rain. sec. rain.1,0 3:00 10 28 12 2:15 20 3 60 50

Light 1,5 3:20 15 30 20 2:20 20 3 60 552.0 3:30 15 32 20 2:28 23 3 60 1:001,0 3:00 10 28 12 2:15 20 3 60 50

Basic Med 1.5 3:20 4:00to 15 30 20 2:20 20 3 60 55

2.0 3:30 13:00 15 32 20 2:28 23 3 60 1:001,0 3:00 Hours 10 28 12 2:15 20 3 60 50

Dark 1,5 3:20 15 30 20 2:20 20 3 60 55

2.0 3:30 15 32 20 2:28 23 3 60 60

Whole 1,0 3:20 12 23 15 -- 30 3 70 50

Wheat Med 1.5 3:30 15 30 15 -- 25 3 70 55

2,0 3:40 15 30 20 -- 25 3 70 60

1,0 3:20 10 35 15 2:25 25 3 60 55

Sweet Med 1.5 3:30 15 33 22 2:25 20 3 60 60

2.0 3:40 15 32 25 2:33 23 3 60 65

Fast 1,0 :59 TIMER 7 30* 7 :49 16 29

Bake Med 1.5 1:00 NOT 7 30* 7 :50 16 30

2.0 1:01 AVAILABLE 7 30* 7 :51 16 31

1.0 3:40 4:00to 12 33 15 -- 35 3 70 55

French Med 1,5 3:50 13:00 15 33 22 -- 25 3 70 65

2.0 4:00 Hours 15 32 20 -- 28 3 70 75

1.O 1:10 TIMER 10 30 10 25 20 3

Dough 1.5 1:20 NOT 15 30 15 25 20 3 -- --

_, 2.0 1:25 AVAILABLE17 30 18 25 20 3

keepwarm

3

Hours

NOT

AVAIL-

ABLE

3

Hours

NOT

AVAIL-

ABe)

* Rest is only seconds for Fast Bake TM program.

**Display time for beep tells you when to add additional ingredients, i.e. raisins or nuts, during allprograms except Whole Wheat and French. Use this time to check dough ball and scrape ingredientsfrom sides of pan.

The beeper sounds when baking is complete. If you want to serve bread that has just been baked,press Stop pad and remove. You may remove the bread or leave it in the bread maker. If left, it willautomatically be kept warm for up to 3 hours during the keep warm process on all bake cycles exceptfast bake. The display window will show 0:00, and the colon will flash. At the end of keep warm,the display window will indicate last program selected.

HELPFULHINTS FORBREADAND DOUGHWe recommend that you read the following information before you shop for your ingredients. Yourbread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups offlour. All ingredients except liquids must be at room temperature and liquids should be approxi-mately 80F/27C (baby bottle temperature). When preparing bread for the Fast Bake program, allliquid temperatures must be 110-115F/43-46C. Always place the ingredients in the bread panin the order listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amountsare the same for different size loaves.

MEASURING: THE CORRECT WAYBe sure to measure accurately for success. Mis-measuring, even slightly, can make a big differencein your results.

/-When you are measuring liquids, use a clearglass or plastic liquid measuring cup. To ensureaccuracy, set the measuring cup on the countertop and read the measurement at eye level.

To measure your flour, spoon it lightly into a stan-dard dry ingredient measuring cup and level itwith a straight edge. Also, do not shake the cupor tap it on the counter top. Do not scoop theflour with the measuring cup as this tends to packmore flour than the recipes call for.

Use standard measuring spoons and levelwith a straight edge.

_ MEASURING CUP1/4 CUP

_:;:_-Z_I / 3 CUP GRADUATED1:::_-_1_ CUP ._Z_ MEASURING

1/2CUP_ j__ CUPS1/2 1 GRADUATEDtsp tsp (_._ MEASURING

1/4 tsp _ _) (_) _ TBL_(,_____._'/'_._ziSPOONS

Measurement/Conversion Chart

1 1/2tsp = 1/2TBL 8TBI_ = 1/2cup3 tsp = 1 TBL 12 TBL = 3/4 cup

1/2TBL = 1 1/2tsp 16TBL = 1cup2TBL = 1/8cup 3/8 cup = 1/4cup+2TBL4TBL = 1/4cup 5/8 cup = 1/2cup+2TBL

5 TBL + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBL

DOUGH BALL:NECESSARYFOR A SUCCESSFULLOAF OF BREADWe have found that liquid amounts called for in a recipe may need to be adjusted slightly becausedifferent climates and seasons result in a wide variety of humidity levels. You should check thedough ball at the beep during the kneading process, see program specifications. At this point, theball should be round, smooth-textured, soft and slightly tacky to the touch. When touched it willleave a little dough on your finger. Push down any dough or flour that may be on the sides of thepan. If it does not form a ball and is more like a batter, add 1 tablespoon of flour at a time until itreaches the appropriate consistency. On the other hand, if the mixture is too dry to form a ball,forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water andallow it to absorb. Add more water if necessary. Provided you have used all of the ingredientsspecified in the recipe, measured the ingredients properly, and have a "good" dough ball, youshould achieve a successful loaf of bread.

When preparing bread in the Fast Bake TM program, the dough ball will be a very soft, loose ball with asmooth texture and will be sticky to the touch. When touched it will leave dough on your finger.

INGREDIENTS: READ BEFORESHOPPINGYeast: The Number One IngredientFor all programs except fast bake we used RED STAR_ Active Dry Yeast when we developed the breadrecipes. However, RED STAR QUICK.RISE 'MYeast may also be used. We found that we did not have tovary the amount used when we substituted one for the other. When using bread machine yeast, follow thepackage instructions.When developing the fast bake program, we found that QUICK.RISE 'M,Bread Machine or Instant ActiveDry Yeast must be used. They may be substituted in equal amounts. You will find that this program requiresmore yeast than other programs.RED STAR QUICKoRISE TMyeast must be used for all gluten-free recipes.A 1/4 ounce package of RED STAR yeast contains approximately 2 1/4 level teaspoons of yeast. Whenthe yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we recom-mend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for upto 6 months. Measure out the amount you need and allow it to come to room temperature before usingit -- this takes about 15 minutes.If you have any doubt regarding the activity of the yeast, you may use one of the following tests to deter-mine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you morebread choices once the test is complete. The yeast mixture should not be used for the fast bake program.To test for one package (2 1/4 teaspoons) of RED STAR' Active Dry or QUICKRISE 'MYeast, use a liquidmeasuring cup and fill to the 1/2 cup level with 110-115F/43-46C water. Stir in 1 teaspoongranulated sugar and 1 package (2 1/4 teaspoons) RED STAR Active Dry or QUICKoRISE TMYeast. Leaveyour stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin toactivate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, itis very active. The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 21/4 teaspoons of yeast. Remember to adjust your recipe for the 1/2 cup of water and 2 1/4 teaspoons ofyeast used in the test. The sugar does not need to be adjusted. To test for 1 1/2 teaspoons of RED STARActive Dry or QUICKoRISE 'MYeast, use a liquid measuring cup and fill to the 1/4 cup level with 110 .115F/43-46C water. Stir in 1 teaspoon granulated sugar and 1 1/2 teaspoons RED STAR Active Dryor QUICKRISE T"Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeastabsorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast hasmultiplied to the 1/2 cup mark, it is very active. The yeast mixture may be used in your Toastmaster BreadMaker in a recipe that calls for 1 1/2 teaspoons or more of yeast. Remember to adjust your recipe for the1/4 cup of water and 1 1/2 teaspoons of yeast used in the test. The sugar does not need to be adjusted.Flour: Bread Flour is Essential for BreadAll types of flour are affected by many factors, such as milling grades, moisture content, length of storageand manufacturing processes. AdJustments to the recipes may need to be made to compensate for climac-tic changes in different regions to ensure an excellent loaf.Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein contentthat makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten.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 makerand quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will be smallerand more dense. Several well-known mills now market bread flour. It is labeled bread flour on the packageand is available at grocery stores.Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours,such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not add structureto the dough. Therefore, wheat flour is essential as a base when making bread.Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both proteinand starch, and mills now can remove most of the starch leaving only the protein (gluten). When gluten isadded to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly.

10

Manygrocerystoresstockgluteninthefloursection.Healthfoodandnutritioncentersalsocarrythisitem.Flourisbestkeptin anairtightcontainer.If youarestoringtheflourfor a longperiodof time,youmaywantto keepit in thefreezerastherefrigeratortendsto dry it out.Wholegrainwheatflours,whichhavea higheroil content,will becomerancidmuchmorequicklythanwhiteflourandshouldalwaysbekeptin thefreezer.Besure,however,to allowall floursto returnto roomtemperaturebeforeplacingin thebreadmaker.Fat: Dough Enhancer and ConditionerOur recipes were developed using vegetable oil. You may use any type of oil or substitute in equalproportions solid shortening or real butter (divide them into small pieces). We have found nonoticeable difference in flavor but the crust may be more crisp with real butter. We do not recom-mend the use of margarine as it tends to make the crust tough.Liquids: Activate the Yeast and Bind the DoughWhen we use the term liquid, we are referring to all wet ingredients used in the recipe. For allprograms except fast bake, it is very important that the liquid temperature is 80F/27C. With thiswater temperature, the yeast activates gradually to accommodate these programs.When preparing bread using the fast bake program, all liquid temperatures must be 110 -115F/43-46C. The warmer temperature is necessary for the yeast to activate quickly toaccommodate this specially designed program.Eggs are also considered part of the total liquid amount. Eggs should be at room temperature.When removing them from the refrigerator, place whole uncracked eggs in a bowl of warm waterfor 15 minutes to take off the chill before use.Cinnamon and Garlic: Not True Friends of YeastPreviously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion.Adding cinnamon and garlic to the dough in a bread maker, however, presents a problem.Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down thestructure. Although it smells wonderful as it is baking, the flavor is dissipated in the baking process.DO NOT ADD MORE THAN LISTED IN THE RECIPE. For more flavor, use them as a spread for thebread rather than adding to the dough.Fruits and Vegetables: Add Flavor and NutritionWhen adding fruits or vegetables to recipes, do not exceed the amount listed. These products, ifused in excessive amounts, may inhibit the rising of the bread.Salt: Regulates Yeast ActivitySalt is necessary to control the activity of yeast, disciplining it to work slowly and steadily. Withoutsalt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt isused, the bread will rise rapidly and then fall. The texture will also be more coarse and/or uneven.Sugar: Food for YeastSugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf ofbread will be small and dense. Dried fruits also contribute sugar to the bread dough. We do notrecommend adding any more than is specified in each recipe. In addition, we do not recommendthe use of artificial sweeteners because the yeast cannot react with them.

SUBSTITUTESIn our test kitchen, we experimented with these ingredient substitutions. We do caution you that yourresults may vary significantly from ours. If you would like to try other substitutions, there are severalhelpful hint books available from retail stores to assist you. However, we cannot guarantee their results.EggsLiquid egg substitutes may be used as directed on the carton.Two egg whites may be substituted for one whole egg.REMEMBER, all egg products must be at room temperature.

11

Milk

Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equalproportions. Liquid milk 80F/27C may be substituted for water in equal proportions for all breadprograms except fast bake. The dry milk may then be eliminated all together. The loaf will beslightly smaller.SaltSalt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) orlow salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will bemore coarse.

SugarHoney may be substituted for sugar in equal proportions; reduce the liquid by the same amount.Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar -- no artificialsweetener should be used.Wheat Flour

For gluten-free bread recipes refer to gluten-free bread section.Yeast

We used RED STAR+'Yeast to develop our recipes. However, any brand may be used.Refer to yeast ingredient section for other yeast substitutes.

BREAD MIXES AND OTHER COOK BOOKSUse mixes labeled for up to 2 pound loaves. For best results, use the basic courses. Even though weoffer a wide variety of recipes for bread and dough, you may be looking for one that we have notincluded in our recipe book. Bread maker helpful hints and recipe books are available at book andretail stores. They offer a wide variety of recipes. Refer to features section of this book for the bestbread program to use for other recipes. Minor adjustments may be necessary for best results.

HIGH ALTITUDEHigh elevations may make dough rise faster. We recommend that you try the recipe as it is printedfirst. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If youfind the results are unsuccessful, decrease your yeast 1/4 teaspoon at a time. You may also have toincrease the liquid because of the drier air; start with 1 tablespoon and increase it if necessary. Theaddition of gluten will help the structure of the bread. The recommended amount is 1 teaspoon percup of flour unless specified otherwise in the recipe.

FREEZING BAKED BREADWhen freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a plasticbag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open thewrapping to allow the moisture to escape gradually for best results.

FREEZING DOUGHAt the end of the dough program, you may remove the dough and freeze it for baking at a latertime. Form the dough into the desired shape and immediately freeze for one hour to harden.Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Doughcan be kept in the freezer for up to four weeks. Thaw the dough in plastic bag in the refrigeratorovernight or for several hours. Unwrap and place on baking container. Cover and let stand inwarm, draft free place until double the original size. Because the dough is not room temperature,you will find it takes longer than usual to rise. Bake according to recipe instructions.

If additional assistance is needed, expert help is available from Toastmaste( + (1-800-947-3744)or from RED STAR''YEAST & PRODUCTS (1-800-445-4746).

12

PROGRAMMINGPROGRAMMING BREAD MAKER PROGRAMS

The following are the general steps for using the bread maker. Depending on the program or recipethat you choose, some steps may not apply or there may be additional steps. Refer to the Breads,Fast Bake Breads, Gluten-Free Breads and Doughs 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. You may find yourbread maker looks different, however, the steps for operation are the same.

Open the lid and remove thebread pan by pulling straight up,

using tli handle.

Place all ingredients, except yeast,in bread pan in the order listed.Use a rubber spatula to smooththe dry ingredients in the breadpan; be sure to spread into allcorners. Lightly tap the pan 3times on the counter top to settlethe ingredients. Add yeast on top.

YEASTDRY INGREDIENTSWATER OR LIQUIDS

Mount the kneading blade onthe shaft, flat side down.

Insert bread pan and push downon rim until it snaps securely intoplace. Fold handle down.

\

\

If the pan does not snap securely intoplace, remove bread pan. Wearingoven mitts, place fingers behind breadpan clips and gently pull away fromoven wall. Insert bread pan again.

13

Closethelid. Pluginto120 V60 Hz outlet. The bread makerdisplay indicator will default toBasic Med and 1.15 lb.

Press the Select button tochoose the desired program.Press the Loaf Size button to

select 1.0 lb., 1.5 lb. or 2.0 lb. sizerecipe. Although the bread maker iscapable of making 1 lb., 1.5 lb. and2 lb. loaves, we recommend baking1.5 and 2 lb. recipes for more uni-form loaves of bread. The smallersize recipes and mixes will not fill thebread pan when finished.

Press Start. The time left for theprogram to be finished is dis-7played. The timer will

count down. All pro-grams except WholeWheat and French willbeep to add additionalingredients during thesecond knead. Openinglid will not stop kneading.Add ingredients quickly and evenlyover dough. Quickly close lid toprevent heat loss. At this time alsocheck dough ball and use a rubberspatula to scrape any ingredientsfrom the sides of the pan.

If using the fast bake program ordelay timer, add all of the ingredientsat the beginning. The ingredients will

be chopped into smaller pieces. J

O The beeper will sound when breadQ is done. Press Stop and remove the

bread pan using oven mitts. If youdo not stop the unit and remove thebread, it will automatically go into thekeep warm process on all programsexcept Fast Bake and Dough. Your breadwill be kept warm for three hours andthen the bread

maker will 1_shut off. Forbest results,remove breadimmediatelyafter the bakeprocess iscomplete.

Turn the bread pan upside downand shake to release the bread.

Place the breadupright on a wirerack to cool 20-30 minutesbefore cutting.This allows thesteam to escape.Be sure toremove thekneading bladefrom the bread.

CAUTION:

The bread pan, kneading bladeand bread will be very hot.

Always unplug after use.J

14

!!!!!!! ii!i ! ii i_iiiii! ii

PROGRAMMING DELAYTIMER

The delayed timer can be set to delay bread making up to 13 hours. At the selected time, deliciousbread will be ready. The delay works for all programs except fast bake and dough.

Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top ofthe flour, and away from the liquid. This will keep the yeast from activating until the bread makerstarts to mix.

fSelect the program and loaf Size. Before pressing Start, set the Timer for the amount of time youwant to wait before the bread is done.

EiXAMP[E: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set the'_mer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m. --/../

\

1. When pressed, the time willadvance in 10 minute increments.

, When constant pressure isapplied to the pad, the time willadvance quickly. Once you countup to 13:00 hours, the timerstarts over again at 4:00 hours.

3. Press the Start pad. The timer isset, and the colon blinks. Afterone minute, 9:29 is displayed,and the timer continues to countdown in 1 minute increments.

NOTE: The bread maker will start whenthe timer has counted down to the starttime for the program selected to begin.

mmColon will blink

J

15

RECIPESBREA D .. .AS EASY AS 1 - 2 - 3

1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread andDough for measunng information. Place the bread pan in the bread maker.

2. Close the lid. Select the bread program, choose the Loaf Size 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.

FOOD GUIDEPYRAMIDA Guide To Daily Food Choices

Fats, Oils & SweetsGroupUSESPARINGLY

Milk, Yogurt, &Cheese Group2-3 SERVINGS

Vegetable Group3-5

SERVINGS

Meat, Poultry, Fish, DryBeans, Eggs, & Nuts

Group2-3 SERVINGS

Fruit Group2-4 SERVINGS

Bread, Cereal,Rice & Pasta

Group6-11

SERVINGS

Bread, cereal, pasta, crackers and other grain foods are low in fat and full of energy. The Food GuidePyramid says we should eat 6-1 1 servings daily -- more than any other food group. One half-inchslice of bread is approximately two servings.

16

BREADSWe 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 andmay be helpful for any recipe.

f1 lb. 2 lb.

oil 4 tsp 2 TBLsugar 1 1/2 TBL 2 TBLsalt 1 tsp 2 tspdry milk 1 TBL 2 TBLbread flour 2 1/4 cups 4 cupsactive dry yeast 1 tsp 1 1/4 tsp

Program Basic BasicJ

1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Makesure all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (80F/27C/baby bottle temperature) andpour into the bread pan.

3. Use a measuring spoon to measure the oil and add to the bread pan.4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight

edge of a knife and add to the bread pan.5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife

and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settleall dry ingredients.

6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knifeand add to the bread pan. If using delay timer, make sure yeast is on top of bread flour,away from liquids.

7. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid.8. Select Basic Medium, Basic Dark, or Basic Light program, Loaf Size and set Timer to delay, or

press Start for immediate start.9. At the beep during the kneading process, check the dough ball. It should be slightly tacky to

the touch. Add more water or flour if necessary; see Dough Ball. At this time, push down anydough or flour that may be on the sides of the pan.

10. When the beeper sounds, the bread has finished baking and the keep warm cycle will start.The display window will show 0:00, and the colon will flash.

11. Press Stop and use oven mitts to carefully remove the bread pan at any time during the keepwarm process.

CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.USE OVEN MITTS.

12. Turn bread pan upside down and shake several times to release the bread. Do not use metalutensils inside the bread pan or machine. Remove the kneading blade and allow loaf to coolstanding upright on wire rack approximately 20 minutes before cutting.

13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface5 minutes, then remove. When the bread has completely cooled, approximately 1 hour, store inan air tight container.

14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, seeCLEANING AND STORING.

17

f1 lb. 2 lb.

water 80F/27C 3/4 cup + 2 TBL..............................1cup+ 7 TBL........................................................................................................oil 1 TBL 2 TBL

....................sugar ...............................................................................................................................................................................]tsE .........................................................................................................2tsp ....................................................................................................................................................................................................................

......................sa!t...........................................................................................................................................................................................3/4 tsp....................... 1/2 tsp.............bcgadflour 2 1/4 cups 4 1/# cups

......................act!ve dry yeast 1 1/2 tsp 2 tsp

Program French French

1 lb. 2 lb.

...........water80FZ27:C .........................................................................!/2 cup + 3 TBI_ ! CUP _ 5 TBL

............9pplesaucel...........................................................................................4 tsp ....................................................2 TBL..........................................................................................................................................

...........sugar ..................................................................................................] !/2 TBL 2 TBLsalt ..........................................................................................................! tsp 2 tsp ..........................................................................................................................................dry milk 1 TBL 2 TBLb[#ad [!gU[ 2 !#4 CUPS 4 CUPSactiy# dry Y##St 1 tSP I "1/4 tSP

Program Basic BasicJ

*any varietyNote: Substituting applesauce for oil in other recipes may not produce good results.

1 lb. 2 lb.

ware( 8oE_27 3/4 cup ! cup............oil .................................................................................2 1/2 TBL...................................................!/4 Cup...............................................................................................................maple syrup ......................................................1/4 cup...........................................1/3 Cup

map!e [!9YPEiDg 1(4 tsp 1/2 [SPsa!t ! tsp 8 !sPb[eod f!PU[ 2 CUPS 3 cupsd[Y9atmea!, quick or regu!ar !/2 CUP ] CUPwa!nuts !/2 CUP 3/4 CUPactive dry yeast 1 1/2 tsp 1 3/4 tsp

Program Basic BasicJ

18

f1 lb. 2 lb.

egg(s) room temperature plus 1 29nough ware[ 8Q_E!27_C to egua! 3/4 cup ! !/4 cup s

............oil ......................................................................................................................................2 TBL !/4 Cup

...........sugar ....................................................................................................................................4 tsp ..............................3 TBL.......................................................................................................................................#a!! 1 1/2 tSp 1 TBLdry mi!k 2 TBI- !/4 cuph[ead [!o#[ 2 CUPS ,4 CUPSactiv9 dFy yeast ! !/2 tsP 2 3/4 tsP

Program Basic Basic j

f1 lb. 2 lb.

cultured buttermilk, liquid 80_E/27_C 3/4 Cup ! !/2 Cupsoil 2 TBL.................................................!/4 cuphQney 2 TBL 1/4 Cupsa!t 1 tsp 2 tSP

............baking soda................................................................................................................1/4 tsp !/2 tsp

............bread flur ....................................................................................................2 !/2 Cups 4 !/4 cupsactivedry yeast* 1 1/4 tsp 1 1/4 tsp

Program Basic BasicJ

*yeast amounts are correct

1 lb. 2 lb.

..................m!!k, !iquid 80F/27C 3/4 cup .......................................1 1/4 cups + 2 TBLoil 1 TBL 3 TBL

....................sugar ...........................................................................................................................................................................................................1 ]/4 tsp 2 tsp

......................sa!t..........................................................................................................................................................................................................................1 1/4tsp .........................................................2#p ...........................................................................................................................................................................................................................bread flur .... 2 cups 4 cups

......................act!ve dry yeast 1 1/4 tsp 1 3/4 tsp

Program Basic BasicJ

19

f1 lb. 1.5 lb.

water 80_F/27_C 3/4 CUP + 2 TBI- ! cup + 2 ]BE1 TBLoi! 4 tsp

............brown sugar ...........................................................................................1 1/2 TBL....................................................2 !/2 TBL ......................................................................................................................

...........salt ..................................................................................................! tsp .....1 !/2 tsp .......................................................................................dry milk ...............................................1 TBL ..........................! 1/2TBL ...................................................................bread [!our 7 !/4 cups 3 Cupsactivg dry yeast ! !/2 tsP 2 !/2 tSP

Program Sweet SweetAdd at the b##p;

............cinnamon !/2 tsp .... 3/4 tspraisins 1/3 cup 1/2cu pwalnuts 1/3 cup 1/2 cup

J

f1 lb. 2 lb.

water80F/27C 3/4 CUP ! "1/4 CUPS+ 3 ]'BLoil 2 TBL 5 TBL

............honey .....................................................2 TBL ...................................................3 TBL........................................................................................................................................banana [!ayaEing 1/2 tsp 1 tspsa!! 1/2 tSP 2 [SPdry mi!k 2 TBL........................... 3 TBL................................................................................................................bread flour 2 1/4 cups 4 !/4 CuPsbanana chips, d[ied !/3 CUP !/2 CUPg(anp!a ce[ea! 2/3 cup ! CUPactive dry yeast* 1 1/2 tsp 1 1/2 tsp

Program

*yeast amounts are correct

Sweet Sweet,J

20

r1 lb. 1.5 lb.

.......... ...........................................................cup................................................! .....................................................................................oil 2 TBL 3 TBL

brown sugar ..............................................................................1 1/2 TBL...................................2 !/2 TBL..............................................................................................................S#!t 1 !SP ! I/2 tsp

1 TBL 1 1/2 TBLbread f!ur 2 !//4 Cups 3 cupsactive dry yeast 1 1/2 tsp 2 1/2 tsp

Program Sweet SweetAdd at the beep: ...........dried mixed fruit_ diced 1/2 CUp 3//4 cup

nutmeg 1/2 tsp 1 tsp ,j

f 1.5 lb.

water 80F/27_C ....................................................................................1/4 cupmilk, liquid 80_E/27_C 3/4 cUpoil 2 TBLsuga[ !/4 cup

............salt ....................................................................................................................................................................................1 tsp

............bread flour ...........................................................................................................................................3 cupsactive dry yeast 2 3/4 tsp

Program Sweet ....................................................................................................Add at the beep:candied [ruit 1 [2 (:UPwalnuts 1/2 cup

f 1 lb. 2 lb. -'_

water 8QF[27C 3[4 cUp ! cup + 6 IBI-oil 2 TBL 5 TBL

............boney ....................................................................................................................2 TBL...............................................2 1/2 TBL..........................................................................................................................sa!t 1 _2 tsp 2 tSPdry milk ...........................................................2 TBL...........................................3 TBL..............................................................................................................bread flour .......................................... 21/4 cups 4 1/4 cupsgE#ne!# (:GEe#! 2/# cUp 1 (:UPa(;tiye dry yeast I ![4 tSP I I[2 tsp

Program Basic Basic j

21

_'_ 1.5 lb.

........... ..................................................................................................................................1 .........................................................................................oil 3 TBL

a!mond extract !/2 tSPsugaF 2 I/2TB L.......................................................................

d[Y mi! k 1 1/2 TBL............bread flour ..........................................................................................................................................................................................2 1/2 cups...........Soy flour ....1/2 cuP .....................................................................................................................

active dry Yeas!.......................................................................................................................................................................2 1/2 tsp .......................................................................................................................

...............Program ................................................................................................................................................................................................................................................Swee t...................Add at the beep:dFi#d mixed [ruit_ diced !/2 cUpalmonds, slivered 1/4 cup

f 1.5 lb.

water 80F/27C ................................................................................................................................1 ......................................................................................oil 2 TBL

sugar .............................................................................................................3 TBL ....................................................................................................................................................................salt ! 1/2 tsPdEY mi!k I TBI-dried di!! weed 1 tsp

...........garli c sa t ...............................................................................................................................................................1/2 tsp .............................................................................................................................dry mustard 1/2 tsp ...............................................................................................................dried basi! !/4 tsPdFied 9[egano ! (4 t#ip

...........bread flour ........................................................................................................................................................................................2 3/4 cup#.............soy flour ......................................................................................................................................................................!/2 cup ............................................................................................................................................................

active dry yeast 1 1/2 tsp

Program Basic J

22

_'_ 1 lb. 2 lb.

............... ..................... 3/4 cuP + 1 TBL 1 ........................................................................................oil 2 1/2 TBL 5 TBLhoney 2 TBL 3 TBLsa!t I tsio 2 tspbread flour .... 2 cu#s 4 !/4 UPs

...............program Basic BasicAdd at the beeP:raisin and nut trail mix 1/2 cup 3/4 cup

r

1 lb. 2 lb.

...........water 80F/27_C * ....................................!/4 Cup * !14 cup_ ..............................................................................................................................#!ody marx mix 8Q_E_27:C 1_2 cub ! cup ...........oil 1 TBL 3 TBL

honey 1 TBL 3 TBLsalt........................................................... 2/2 tsp I tSPb[##d [!ou[ 2 up# 4 UPSd[i## P#[#!#Y 1 TBL 3 TBLgreen nion top#, choppe d 1 [B I_ .............................................................3 TBL ...........................................................................................................................................................active dry yeast 1 1/2 tsp 1 3/4 tsp

Program Basic Basic j*water amounts are correct

f 1 lb. 2 lb. -'_

ware[ 80E/27C 3/4 cup ! "1/4 cup ss#ga[ 2 TBL 3 TBI-

............sal t ..............................................................................................1/2 tSP ! 1/2 tspbread f!ou r 2 1/4 cups 4 1/4 cup _shredded cheese 1/2 cup 3/4 cupdried onion 1 TBL 2 TBLactive d[y yeast 1 tSP 1 "1/4 tsp

Program Basic Basic J

23

_'_ 1 lb. 1.5 lb.

egg room temperature plus 1 1enough wa!er 8Q_[_27_C to egua! "1/2 cup _ 3 ]BE 3_4 Cup + 3 TBI-oj! 4 tsp 2 TBLbanana cake mix* ...............................................2/3 cup ! PUPbread flour 1 3/4 cups 2 2/3 cupsglute n 2 tSp 1 TBLactive dry yeast 1 1/2 tsp 2 tsp

Program Basic Basic J*or any other variety of cake mix for flavor variation

1 lb. 1.5 lb.

egg room temperature plus 1 1enugh water 80F/27_C to eclua! 3/4 cup _ 1 TBI_ I cUpoil 2 TBL 3 TBLhoney 2 TBI- 3 TBI-sa!t ! tsp ! !/2 tSp

...........dry milk ! TBL 2 TBL

...........bread flour ..................................................................................2 cups .............................................3 cups ......................................................................................................corn mea! !/4 CuP !/3 Cupactive dry yeast I !/2 tsp 2 1/4 tsp

Program Basic BasicJ

f _N1 lb. 1.5 lb.

water 80E/27C !/2 pup 2/3 PUPoil 1 1/2 TBL 2 TBLwhole kernel corn, canned --

...........well drained ................ ]/2 Cup...............................................3/4 cup...............................................................................................................................,ja!ape0p peppers_we!! #rain9# 2 TBL # TBLsugar TBL................................................2 TBL ..................................................................................................salt...............................................................1/2 tsp I tSPbread flour 2 cups 3 PUPScorn mea! !/3 cpp !/2 cup

...........fresh lantr ..............................................................................2 tSP .......... 1TBLactive dry yeast 1 1/2 tsp 2 tsp

Program Basic Basic

24

f_ 1 lb. 2 lb.

oil ....................................................................................4 tsp 2 TBLsugar 1 TBL 3 TBLsalt ......................................................1 tSP 2 tSPd[Y mi!k ! TBI- 2 TBI-

............bread flour ....................................................2 1/4 cup# 4 cups............dried Italian seasoning ......................................................1 tSp ....... 1 TBL .....

active dry yeast* 1 1/4 tsp 1 1/4 tsp

Program Basic Basic

*yeast amounts are correct

f_ 1 lb. 2 lb.

........... ...........................................................3/4CUP+2TBL ........................1 .........................................................................................oil 4 tsp .................................................................................................................................2 TBL.....................................................................................................................................................................................................................................................................................SUgar ! TBL 3 TBL

sa!t ! tSP 2 IS#d[Y mi!k ! TBL 2 TBI-

............bread flour .... 2 1/4 cUPS...............................................,4 Cupsd[ied #izz# seasgning 2 1/4 tsp ..... 1 !/2 TBLactive dry yeast 1 1/4 tsp 1 1/4 tsp

Program Basic Basic J*yeast amounts are correct

f- I lb. 2 lb. -_

oil 2 TBI 3 TBL

..............suqar .....................................................................................................................]/4 cup .........6TBL .................................................................................................................................................................

.......................salt ...............................................................................................................................................1 1/2 tsp .........................................................................2 1/4 tSP..........................................................................dry milk ............................................ 2TBL ...................... # TBL .........................................................................................................

whg!# wh#at [!our 2 3/4 cups 4 cupsactiY# d[y y##st 2 1/2 tSP I TBI-

Program Whole Wheat Whole Wheat

25

f1.5 lb. 2 lb.

egg room temperature plus 1 1enough water 80_F/27_C to egua! 1 cup 1 UP 2 TBI-oil 2 TBL 3 TBL

honey 1 TBL 2 TBLsug#r 2 tsP ! TBL .........................................................................salt ..... ! tSp ! 1/2 tspb[##d f!ou[ 2 !/2 cUeS 2 #/4 cues#he!# wh##t f!gur 1/2 u# 1 cupsesame seeds 2 TBL 2 1/2 TBLcumin seeds.......................................... ]/4 tSP 1/4 tSDsunflower seeds 1 1/2 TBL 2 TBLactiy# dEY Y##St ! !/2 tSP 2 tSP

Program Sweet Sweet j

f 1 lb. 2 lb.

................water 80F/27C ........................................................................3/4 cup ..........................................................1 1/4 cups + 2 TBL.........................................................................................oil 1 TBL 2 TBL

..................suqar ...............................................................................................................................................................................2TBL .....................................................................................................3TBL .................................................................................................................................................................................................................

...................sa!t ........................................................................................................................................................................................] tsp ........................................................................................................2tsp ........................................................................................................................................................................................................................

....... #rv m!!k .............................................................................................................................................................2TBL ................................................................................................................................................................................................

................bread flour ...................................................................................................................1 3/4 cups .....................................................3 1/2 cups

................who!e wheat flour ........................................................................1/4 cup 1/2 cup

....................active dry yeast 1 tsp 1 1/2 tsp

_, Program Whole Wheat Whole Wheat j

_'_ 1.5 lb. 2 lb.

water 80F/27C * ........................... 5 TBL................................ !/4 cupmilk !iguid 6P:[/271# 1/2 cUp 3/4 cupCOttacle cheese 80F/27C !/4 cup !/# cup

..........oil ................................................................................................................2 TBL ...............................................!/4 #UP

..........honey ........................................................................................................................! 1/2 TBL............................................................................!/4 cup .....................................................

............SaIr ........................................................ ! 1/2 tsp ......................................................................................! 1/2 tsp ........................................whole wheat fOUr ......................................1cup 1 1/4 cup s...................................................................bE#ad f!gU r 2 cUPS 2 #/4 cUpSactiye dry yeast ! !/4 tsp ! 3/4 tSp

_, Program Whole Wheat*water and salt amounts are correct

Whole Wheat,J

26

_'- 1 lb. 2 lb.

egg white(s) room temperature plus 1 2enough wa!er 80F/27C to egua! 3/4 cup 1 !/4 cupsoil 1 1/2 TBL 2 1/2 TBLmolasses ........................................................2 TBL 1/4 cupsa!t ! tsp 2 tspwho!e wh#a! f!ou[ 2 cups 4 cupsactive dry Yeas!................................................................................................1 1/2 tsp 1 TBL

Proqram .....................................................................................Sweet ........................................................................Sweet .................................................................................................Add at the beep:

.........cinnamon ........................................................................................................................................3/4 tsp 1 1/4 tsp.... raisins .............................................................................................1/2 cup 3/4 cup

walnuts 1/2 cup 3/4 cup j

/r 1 lb. 2 lb. -_

egg(s) room temperature plus I 2enoughwa!er 80F/27 !o egua! 3/4 cun ! cup + 6 TBLoil 1 TBL 2 TBL

..........honey ........................................................................................................................................2 TBL........................................................................................."1/4 cuP.......................................................................

.........dry milk ........................................................................................................................"I TBL ..............................................................#[BL ..............................................................................................sal! ............................................................................................................................................1 tsp .....................................................2 tsp ......................................................bread flour .................................................................................'1 1/4 cUPS 2 cup#WhC!# wheal flour !/2 cup ! cup['/e [!#u[ !/2 cup ! cup

............caraway seeds ..... ! TBL ....................................................................................................................3 TBL.................................................................................................................................................instant coffee granules ...........................................................................................................................................................tsp.........................................................................................................................................1 TBL .......................................................................................................................cocoa powder 2 TBL ....... 1/4 CuPactive dry yeast 1 1/2 tsp 2 3/4 tsp

Program Sweet Sweet

27

_'- 1 lb. 2 lb.

egg(s) room temperature plus 1 2eng#gh w#te[ 80 F/27C to egua! 3/4 #up 1 up 4- 5 TBI-oil 1 TBI 2 TBI

honey 2 TBI- 1/4 cupdry mi!k ! TBI- 3 TBLsa!t ! tsp 2 tspb[ead [!gU[ 1 1/4 cup# 2 1/4 cup#

.........whole wheat flour ..........................................................1/2cup I CUplye [!oU( 7/2 CUp 1 UPcaraway seeds ! TBL 3TBLactive dry yeast ......................................................! 1/2 tsp 2 3/4 tsp

Program Sweet Sweet i_

I'- 1 lb. 2 lb. -_

water 80F/27C 3/4 (:up 4-2 TBL ! 1/4 cupsoil 2 TBL 3 TBL

bode,/ ! TBL 3 TBLsa!t 1 tsp 2 tsP

..........bread flour .................................................................................2 1/3 cups 4 cups

..........sunflower seeds 1/3 cup 3/4 cupactive dry yeast* 1 tsp 1 tsp

Program*yeast amounts are correct

Sweet Sweet,J

'- 1 lb. 2 lb.

egg(s) room temperature plus 1 2enouqh water 80F/27C to equal 3/4 cue ! cup 5 TBLoil 1 TBL 2 TBL

..........honey ......................................................................................................2 TBL...........................................................................1/4 cup .............................................................

..........dry mi! _............................................................................................................I TBL..............................................................3TB L ..........................................................................................................................................

............salt ...................................................................................................] tsp 2tsp

whole wheat flour ..............................................1/2 cup ! (;LIPr'/e [!ou[ !/2 cup ! (:UP(:a[a#aY seeds 1 TBL 3 TBL#ehYdEate# 9nions 2 TBL 1/4 (:UPactive dry Yeast .....................................................1 1/2 tsp 2 3/4 tsp

Program Sweet Sweet j

28

FASTBAKETM BREADS...AS EASYAS 1 - 2 - 3

The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot freshloaf 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 delayfeature for the longer programs.

1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Doughfor measuring information. Place the bread pan in the bread maker.

2. Close the lid. Select the Fast Bake program, Loaf Size 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.

FAST BAKE" PROGRAM HINTS Water temperatures must be 110-11 5F/43-46C. Larger amounts of QUICKoRISE TM'M,RAPIDRISETM,Bread Machine or Instant Active Dry yeast must

be used. They may be substituted in equal amounts. The dough ball for the fast bake program should be a very soft, sticky to the touch, loose ball

with a smooth texture. Do not add extra flour. Check the dough ball at the beep, and if necessary, use a rubber spatula to push any flour or

dough from the sides of the bread pan down into the dough ball. As a result of the increased temperatures during the rise and bake process, the loaf of bread

produced from this program may have a dark crisp crust with a split on the top side of the loaf.

29

FASTBAKE"BREADSWe suggest starting your fast bake bread baking with this White Bread Recipe. Refer to HelpfulHints for Bread and Dough for measuring information. Follow each step carefully, noticing the watertemperatures must be 110-115F/43-46C and that QUICKoRISF u, RapidRise, Bread Machineor Instant Active Dry yeast must be used.

f1 lb. 1.5 lb. 2 lb.

..................................water 110_115F/43_46C 1cup .........................................................................................................................................................................._3[BL

..........................................o!!.....................................................................................................................................4tsp .................................................................................2 1/2 TBL.......................................................................1/4 cup.................................................................

.........................................sugar.................................................................................................................4ts_ ...........................................................................................2TBL ..................................................................................3TBL ...........................................................................................

...................................salt ........................................................................................................lts ...................................................................................1 1/2ts ......................................................2ts ................................................................

.................................................dr_ m!!k......................................................................................................................]TBL ..............................................................................1 1/2 TBL...........................................................................2TBL ......................................................................................

...............................................bread flour .................................................................................2 ]/4 cups................................................................3cups ...................................................................................4cups ............................................................................

..............................................QU!CK*R!SETMyeast 3 1/2 tsp 5 1/2 tsp 6 3/4 tsp

PROGRAM Fast Bake Fast Bake Fast Bake

Method1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have

all ingredients ready. Make sure all ingredients, except water, are at room temperature.2. Use a liquid measuring cup to measure the water (110-115F/43-46C) and pour into the

bread pan.3. Use a measuring spoon to measure the oil and add to the bread pan.4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge

of a knife and add to the bread pan.5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife

and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settledry ingredients.

6. Carefully measure QUICKoRISE TM yeast with a measuring spoon; level off with the straightedge of a knife and add to the bread pan.

7. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Closethe lid.

8. Select Fast Bake program, Loaf Size and press Start.9. At the beep during the kneading process, check the dough ball. It should be sticky to the

touch. At this time, push down any dough or flour that may be on the sides of the pan.10. When the beeper sounds the bread has finished baking.11. Use oven mitts to carefully remove the bread pan.CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.12. Turn bread pan upside down and shake several times to release the bread. Do not use metal

utensils inside the bread pan or bread maker. Remove the kneading blade and allow loaf tocool standing upright on wire rack approximately 20 minutes before cutting.

13. 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.

30

f1 lb. 2 lb.

_a!er 1l:d 15_F_4_:46_ _/4 cue+ _ _BL 1 ..................................................................................oil 1 TBL 3 TBL

...............sugar....................................................._ TBL...................................cu_..............................................................sa!t 1 tsp 2 tspdry mi!k 1 TBL 2 TBLbread flour ! 3/4 cups 3 1/2 cups_0o!__h_a!r!ouC 1/_cue 1/_ cueQy!CK'R!SE_T _eas! 4 ]_2 tsp............................................................

Program Fast Bake

*whole wheat flour amounts are correct

Fast Bake

1 lb. 2 lb.

.............................................water 110-115F/43-46C ..................................3/4 cup + 3 TBL 1 1/2 cups + 2 TBLoil 1 TBL 3 TBL

......................................sugar ..........................................................................................................................................21/2ts_ ........................................................1 1/2TBL ...............................................................................................................................................................

...................................sa!t ................................................................................................................................3/4tsp .......................................................................11/2tsp .................................................................................................................................................................

.................................................bread flour ..............................................................................................................................2 1/4 cups ...................................................4 1/3 cups ........................................................................................................................................................

.............................................QU!CK-R!SETM yeast 3 1/2 tsp 6 tsp

Program Fast Bake Fast Bake j

f- _,%1 lb. 2 lb.

wa!er 110O115OF/4_o46o_ 1 cue ....................1 1 ...............................................................................................................oi! ............................................................................................................4ts P ...........................................................2 TBL...............sugar........................................................2 TBL.............................cu_..............................................................

sa!t 1 tsp 2 tspdry ra!lk 1 TBI_ 2 TBLdried Italian seasoning 1 1/2 tSp 1 TBL ...............................................................#lea#[!ou[ ........ _ 1/2 cues _cups

TMQUICK RISE _east 4 1/2 tsp...........................................................................................................................................................................................................................

Program Fast Bake Fast Bake ,_

31

f2 lb.

water 110-'1 !5_F/43_-46_C ...................................................................................................................................."I I/2 cups .......................................................oil 6 TBL

...............hon_...............................................................................................................2 ]_2 TBL..............................................sa!t 2 tSPdry mi!k 3 TBL

..........bread flour ............................................................................................. 4 1/4 cupsgrano!acerea! ....... ] cupQUICK,RISE TM yeast 6 3/4 tsp

_, Program Fast Bake ,j

f1 lb. 1.5 lb.

wa!er ]]0:]]5F/4_:46_ 7 .............................................................1 7/4 .......................................................1 TBL

.............................oi! ................................................................................................... 7 !sp ................brown sugar 2 1/2 TBL 3 1/2 TBLsa!t ! tsp ! !/2 tspdry mi!k ......! TBL ! 1/2 TBL .....................................................................................................................................bread f!ou r 2 !/4 CUPS 3 !/2 CUPScinnamn .........................................................#/4 !sp ......................................................................7 !sp

..........................[aisins 1/3 cup ....................................................................1/2 cup .......................................................................................

........ya!nu!_..................................................................1/3cup ]@ cup ........ TMQUICK RISE yeas! ........................................................................ 6 3/4 tsp

Program Fast Bake Fast Bake j

1 lb. 2 lb.

wa!er1!0:! !5E/43:46C 7 cup 7 !@ cups9Pp!es##cn * 4 !SP 7 TBI-suga[ ..........2 1/2 TBL........................................................................................................................3 TBL .........................................................................................................................................................

.................salt .............................................................1 tsp 2 !SP.........dry mi! k .........................] TBL..................................... 2 TBL...............................................

bread/!our 7 1/4 cups 41/8 cups TMQUICK RISE 7east 4 112 tsp................. 6 314 tsp

Program Fast Bake Fast Bake

*any varietyNote: Substituting applesauce for oil in other recipes may not produce good results.

32

f1 lb. 2 lb.

water 110-115F/43-46C 3/4 cu + 3 TBL 1 1/2 cus+ 2TBLoil 1 TBL 3 TBL

...............................................pepperoni_ thin sliced 1/2 cup ....................................................................................................................................................................................................................................................................

...................................................Parmesan cheesg_ grated .................................................................................2TBL ...............................................................................1/4 cup ..............................................................................................................................................................

.....................................suga .....................................................................................................................................................2 1/2tsp 1 1/2 TBL

...........................................salt ...................................................................................................................................................................3/4 tsp ..............................................................................................1 1/2 tsp ............................................................................................................................................

.......................................bread flour ...........................................................................................................................2 1/4cups ..........................................................4 1/3 cups ......................................................................................................

...................................dr!ed !zza season!ng ............................................................1 1/2 tsp .............................................................1TBL ................................................................................................................

..............................................QU!CK- R!SETM_east ......................................................................................3 1/2ts# ...............................................................................6ts# ......................................................................................................................................................

Program Fast Bake Fast Bake

f

1 lb. 2 lb.

............................................ .................................................................................................1 1/4 cups+ 3TBL ..............................................................................oil 3 TBL 3 TBL

................................................suga[ ...........................................................................................................................................................................................4#p ........................................................................................................................2TBL ...............................................................................................................................................................................

.................................sa!t ..............................................................................................................................................................ltsp ......................................................................................................................................................2tsp .............................................................................................................................................................................

.......................................dry m!!k ........................................................................................................................................2TBL ..........................................................................................1/4 cup ................................................................................................................................................

.........................................wh!te epper ...........................................................................................................1/8 tsp..................................................................................................1/4 ts ......................................................................................................................

.....................................!nstant potato buds ...................................................................................1/4 cu ..........................................................................1/2 cu ....................................................................................................

..................................................green on!on !ops cho_ed ................................................................]TBL ..............................................................................................................2TBL ....................................................................................................................................................................

........... breadf!ur ..............................................................................................................................................2ups ............................. 4ups ...............................................................................................................................

..............................................QU/CK*R!SETM yeast 4 1/2 tsp 6 3/4 tsp

Program Fast Bake Fast Bake

*oil amounts are correct

33

GLUTEN-FREEBREADS...AS EASYAS 1 - 2 - 3

The Fast Bake program, with less knead and rise times, is perfect for baking hot fresh gluten-freebreads in under an hour.

1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker.2. Close the lid. Select the Fast Bake bread program, and choose the 1.5 pound Loaf Size. 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.

Refer to Helpful Hints for Bread and Dough for measuring information.A special thanks to Mary Gunn, a member of the Gluten Intolerance Group of Florida, RED STARsYeast & Products, and the Missouri Soybean Merchandising Council for their support andknowledge of ingredients and recipes.

GLUTEN-FREE HINTS Water temperatures must be 110%11 5F/43-46C. RED STAR QUICK.RISE 'MYeast must be used. Using extra large eggs will provide the moisture needed for the bread as well as giving structure

to the bread. The first time you try a new recipe: measure two tablespoons out of the total amount of water

specified and put in a separate cup. Watch as the bread maker mixes the ingredients. If after afew minutes the dough looks dry, add one tablespoon of water at a time. When the dough is theright consistency, it should swirl about in the bread maker with a definite raised pattern on top. Ifnecessary, add rice flour one tablespoon at a time until the appropriate consistency is achieved.

Even the best of gluten-free bread will become very solid after standing for a time. This does notmean that it is stale. Just pop it into a microwave for a short time and it will appear to be freshlybaked.

If the bread falls after baking, there was too much liquid in proportion to the flour. Just use lessliquid and/or increase the flour next time.

There is a lot of retained heat in the oven cavity. For best results, remove bread immediately afterbake process is complete. Turn out on to a wire cooling rack.

SPECIALINGREDIENTS RED STAR QUICK.RISE 'MYeast does not contain wheat gluten or other cereal proteins that cause

an allergic reaction in people with gluten intolerance. Xanthan gum is manufactured from corn and substitutes for the missing gluten, giving structure so

that the gluten-free flours can rise. This is the ingredient that allows for excellent bread. Xanthangum and guar gum may be interchanged, although some people have a laxative effect fromguar gum.

34

f1.5lb.

............................. ..........................................................................................................................................3 ..................................................................................................................................................oil 3 TBLider vinegar 1 tSpsuga[ 3 TBL

.............sa!t ...........................................................................................1 1/2 tsp...........#r_ mi!_ ........... ][2 cup ..........................................................................

whi!e rice[!our ................................................................................................................................7 cups.............................po!a o s!arch[!our ...................2[# cup.........................................................................................................................................

soyflour 1[3 cup.............................!apioca flour ................................................................................................................1/2 cup..............................................................................................................

xanth#n gum 1 TBL#U!CK'R!SETM yeas! 4 ! [2 tsp

Program Fast Bake j

Method1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have

all ingredients ready. Make sure all ingredients except water are at room temperature.2. Use a liquid measuring cup to measure the water (110-115F/43-46C) and pour into the

bread pan.3. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room

temperature before adding to the pan.4. Use a measuring spoon to measure the oil and cider vinegar; add to the bread pan.5. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a

knife and add to the bread pan. Use a measuring cup to measure the dry milk and add to thebread pan.

6. Lightly spoon white rice flour in to a measuring cup; level off with the straight edge of a knifeand add to the bread pan. Repeat for the potato starch flour, soy flour, and tapioca flour.

7. Use a measuring spoon to measure the xanthan gum; level off with the straight edge of a knife andadd to the bread pan. Smooth into all corners. Lightly tap pan 3 times to settle dry ingredients.

8. Use a measuring spoon to carefully measure the QUICK.RISE 'Myeast; level off with the straightedge of a knife and add to the bread pan.

9. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid.10. Select Fast Bake program, 1.5 pound Loaf Size, and press Start.11. At the beep during the kneading process, check the mixture. It should swirl about in the

machine with a definite raised pattern on top. At this time, use a rubber spatula to push anyflour or dough from the sides of the bread pan down into the mixture.

12. The beeper sounds when the bread has finished baking.13. Use oven mitts to carefully remove the bread pan at the end of the baking process.CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.14. Turn bread pan upside down and shake several times to release the bread. Do not use metal

utensils inside the bread pan or bread maker. Remove the kneading blade.15. When the bread has completely cooled, approximately 1 hour, store in an air tight container.16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER; see

CLEANING AND STORING.

35

f1.5 lb.

.............................ex!ra!argeeggs...........................................................................................................................................3 ..............oil 3 TBL

cide[ vinega[ 1 tsplemon pee!, grated 2 tspsugar 3 TBL

d[y mi!_ ......................................................................................2/3 cup............................whi!e rice[!ou[ 2 cu_s ......................................................................................................................................

Ptat sta[ch f!ou[ 3/4 cup!apiocaflour 1/4 cupxanthan g#m 1 TBLwalnut# 2/3 cUpQUICK,RISE TM yeast 4 1/2 tsp.................................................................................................................................................................................

Program Fast Bake

f1.5 lb.

water 110-115F/43-46C ] cupext[ a larg e eggs 3oil 3 TBL

ci#er vinega[ .......................................................................................................................................................] tsp .................................................................................................................molasses 3 TBL

sa!t ! !_8 tspd[y ra!lk 1/2 cupblown [iGef!ou[ 2 cupspotato starch f!oY[ 1(2 cuptapioc a [!Our !/2 cupcoco#pow#er 1T#L.................................................................................................................................................