Toastmaster Bread Maker TBR20H User Manual

Bread Maker

USE AND CARE GUIDE

MODELS TBR20H

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Table Of Contents

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Before Your First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Bread Maker Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Program Specifications Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Display Information at Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Helpful Hints for Bread and Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Measuring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Dough Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Substitutes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Bread Mixes and Other Cook Books . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

High Altitude . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Freezing Baked Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Freezing Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Programming the Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Programming Delay Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

™

FAST BAKE Breads and Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Quick Breads and Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Doughs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Cleaning and Storing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Before Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Check List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Display Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

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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.

◆ 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 authorized service

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.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from

becoming entangled in or tripping over a longer cord. Extension cords are available from local

hardware 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 of

125 V, and at least 10 A., 1250 W., and (2) the cord must be arranged so that it will not drape over the

countertop or tabletop where it can be pulled on by children or tripped over accidentally.

If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your Bread Maker may not

operate properly. The Bread Maker should be operated on a separate electrical circuit from other

operating appliances.

Polarized Plug

The model TBR20H appliance has a polarized plug, (one blade is wider than the other). To reduce

the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug

does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do

not attempt to modify the plug in any way.

Bread Maker Use and Care Guide

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Before Your First Use

Please 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 cooking

grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back

of counter top.

The Bread Maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients

into the bread pan than recommended. If you do so, the bread may not mix or bake correctly and the

Bread Maker may be damaged. The maximum amount of ingredients to be used is as follows.

Bread programs — 4 cups

Quick Bread programs – 4 cups

Dough program — 4 - 4 ⁄2 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.

POWER OUTAGE

Your Bread Maker has a 7-minute power interrupt feature. If the electricity goes off, the memory will

store the course in process for up to 7 minutes. If the power comes back on within this time, the

course will resume where it left off. If the Bread Maker loses power for more than this time and you

are using any dairy products, perishables or meat in your bread, you should discard the contents of

the recipe and start again with new fresh ingredients due to health and sanitary considerations.

For non-perishable recipes you may try starting the Bread Maker at the beginning of the course again

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for all courses except FAST BAKE . This may not always produce an acceptable loaf. If you are not

sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe

baking container. Allow to double in size and place in a preheated 350°F/177°C oven for 30-45

minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done.

™

If you are using the FAST BAKE course or if the bread has already begun to bake when the outage

occurs, you must begin with new ingredients.

The power interrupt will not cover power surges. If you experience frequent power surges, use a surge

protector.

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Bread Maker Introduction

PARTS

Lid (P/N

)

Lid Handle

Bread Pan

Handle

Bread Pan (P/N

)

Drive Shaft

(inside Bread Pan)

(rotates

Baking Chamber

Control Panel

Kneading Blade)

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.

Bread Maker Use and Care Guide

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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

◆ Indicates the LOAF SIZE.

◆ Indicates the PROGRAM number selected, 1 to 8.

◆ Indicates the CRUST COLOR selected.

◆ Indicates minute-by-minute baking time countdown.

◆ Indicates delay, baking time selected.

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. TIMER is not available on some cycles, please check the Total

Time in the PROGRAM SPECIFICATION CHART.

PROGRAM ◆ Press to select the baking cycle of your choice. The selected cycle automatically

assigns the time needed to complete the process.

CRUST

COLOR

◆ Press to select the CRUST COLOR for most programs.

◆ Light “L”, Medium “P”, Dark “H”

◆ Bread Maker will automatically bake on the medium setting (“P”) unless another is

selected.

START/

STOP

◆ Press to start operation or begin TIMER countdown for delayed completion.

◆ Press and hold until you hear a beep to stop operation or to cancel a

TIMER setting.

Note: Do not press STOP when checking the progress of bread.

LOAF

SIZE

◆ Press to select LOAF SIZE. Bread Maker will automatically bake the 2.0 LB loaf

unless another size is selected.

POWER

LIGHT

◆ Indicates Bread Maker is plugged in.

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Features

PROGRAM SELECT

The control panel will let you choose different programs, loaf size, and crust color for some programs.

All programs except QUICK BREAD, DOUGH and BAKE contain a beep to check the dough ball, to

add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients.

BASIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and most

prepackaged bread mixes. You may choose light,

medium or dark crust color.

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FAST BAKE 2.0 LB. . . . . . . . . . . . . . . . . . . . . . . Make a loaf of bread in less than one hour by using

this program. Simply use the special instructions and

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recipes found in the FAST BAKE bread sections of

this recipe book.

FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is best suited for breads low in fat and

sugar, which results in a crisp crust and coarse, chewy

interior.

WHOLE WHEAT . . . . . . . . . . . . . . . . . . . . . . . . If a recipe contains more than 50% whole wheat flour

or when instructed in the recipe, use this program.

SWEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program works best if a recipe is high in fat,

sugar, eggs or cheese.

QUICK BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for recipes that contain baking

powder or baking soda rather than yeast to make

bread or cake rise. Scratch cake recipes must be

specially designed for this setting. The Quick Bread

program may also be used to mix and bake a pre-

packaged cake or quick bread mix (15-18 ounces).

DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used to prepare dough for making

bread or rolls which are shaped by hand, allowed to

rise a final time before baking in a conventional oven.

BAKE ONLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for baking breads or cakes for

longer times in 10-minute increments.

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Program Specifications Chart (approximate times)

COURSE

PROCESS DELAY

KND1

RISE1

KND2

RISE2

KND3

RISE3

BAKE ADD-IN BEEP WARM

BASIC LIGHT 1.0LB

BASIC MED 1.0LB

BASIC DARK 1.0LB

BASIC LIGHT 1.5LB

BASIC MED 1.5LB

BASIC DARK 1.5LB

BASIC LIGHT 2.0LB

BASIC MED 2.0LB

BASIC DARK 2.0LB

FAST BAKE

2:55

3:00

3:05

13:00

30S

2:20

2:25

2:30

0:58

3:45

N/A

13:00

--------

30S

--------

0:57

2:42

FRENCH LIGHT 1.0LB

FRENCH MED 1.0LB

FRENCH DARK 1.0LB

FRENCH LIGHT 1.5LB

FRENCH MED 1.5LB

FRENCH DARK 1.5LB

FRENCH LIGHT 2.0LB

FRENCH MED 2.0LB

FRENCH DARK 2.0LB

WH.WHT. LIGHT 1.0LB

WH.WHT. MED 1.0LB

WH.WHT. DARK 1.0LB

WH.WHT. LIGHT 1.5LB

WH.WHT. MED 1.5LB

WH.WHT. DARK 1.5LB

WH.WHT. LIGHT 2.0LB

WH.WHT. MED 2.0LB

WH.WHT. DARK 2.0LB

SWEET LIGHT 1.0LB

SWEET MED 1.0LB

SWEET DARK 1.0LB

SWEET LIGHT 1.5LB

SWEET MED 1.5LB

SWEET DARK 1.5LB

SWEET LIGHT 2.0LB

SWEET MED 2.0LB

SWEET DARK 2.0LB

QUICK BREAD

3:50

3:55

3:35

3:40

3:45

2:45

2:50

2:55

2:47

2:52

2:55

3:00

3:05

2:25

2:30

2:35

13:00

30s

13:00

1:34

1:20

:10-1:00

13:00

N/A

--------

-------

--------

N/A

DOUGH

BAKE ONLY

**ADD-IN BEEP tells you when to add additional ingredients, i.e. raisins or nuts, during all programs

except QUICK BREAD, DOUGH and BAKE. Use this time to check dough ball and scrape ingredients

from sides of pan.

The beeper sounds when baking is complete. To serve bread that has just been baked, press STOP button

and remove. You may remove the bread or leave it in the Bread Maker. If left, it will automatically be kept

warm for up to 1 hour during the keep warm process on all bake cycles except DOUGH. 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.

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Helpful Hints for Bread and Dough

We recommend that you read the following information before you shop for your ingredients. Your

Bread Maker will bake up to a 2 pound loaf of fresh bread containing 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. Always place the ingredients in the bread pan in the order listed in the

recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for different

size loaves.

MEASURING: THE CORRECT WAY

Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in

your results.

When you are measuring liquids, use a clear glass

or plastic liquid measuring cup. To ensure

accuracy, set the measuring cup on the counter

top and read the measurement at eye level.

MEASURING CUP

1/4 CUP

1/3 CUP

1 CUP

To measure your flour, spoon it lightly into a

standard dry ingredient measuring cup and level

it with a straight edge. Also, do not shake the cup

or tap it on the counter top. Do not scoop the

flour with the measuring cup as this tends to pack

more flour than the recipes call for.

GRADUATED

MEASURING

CUPS

1/2 CUP

1/2

tsp

GRADUATED

MEASURING

SPOONS

1/4 tsp

1 TBL

Use standard measuring spoons and level with a

straight edge.

Measurement/Conversion Chart

1-1/2 tsp

3 tsp

1/2 TBL

2 TBL

4 TBL

5 TBL + 1 tsp

1/2 TBL

1 TBL

1-1/2 tsp

1/8 cup

1/4 cup

1/3 cup

8 TBL

1/2 cup

3/4 cup

1 cup

1/4 cup + 2 TBL

1/2 cup + 2 TBL

3/4 cup + 2 TBL

12 TBL

16 TBL

3/8 cup

5/8 cup

7/8 cup

DOUGH BALL: NECESSARY FOR A SUCCESSFUL LOAF OF BREAD

We have found that liquid amounts called for in a recipe may need to be adjusted slightly because

different climates and seasons result in a wide variety of humidity levels. You should check the dough

ball at the beep during the kneading process, see program specifications. At this point, the ball should

be round, smooth-textured, soft and slightly tacky to the touch. When touched it will leave a little

dough on your finger. Push down any dough or flour that may be on the sides of the pan. If it does

not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time until it reaches the

appropriate consistency. On the other hand, if the moisture 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 and allow it to absorb. Add

more water if necessary. Provided you have used all of the ingredients specified in the recipe,

measured the ingredients properly, and have a “good” dough ball, you should achieve a successful loaf

of bread.

Bread Maker Use and Care Guide

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™

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. We found that we did not

have to vary the amount used when we substituted one for the other. When using bread machine yeast,

follow the package instructions.

™

When developing the FAST BAKE program, we found that QUICK•RISE or Bread Machine yeast

must be used. They may be substituted in equal amounts. You will find that this program requires

more yeast than other programs.

A 1/4 ounce package of RED STAR Yeast contains approximately 2 ⁄4 level teaspoons of yeast. When

the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we

recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for

up to 6 months. Measure out the amount you need and allow it to come to room temperature before

using it — 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

determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives

you more bread choices once the test is complete. The yeast mixture should not be used for the fast

bake program.

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To test for one package (2 ⁄4 teaspoons) of RED STAR Active Dry or QUICK•RISE Yeast, use a liquid

measuring cup and fill to the ⁄2 cup cup level with 110°-115°F/43°-46°C water. Stir in 1 teaspoon

™

granulated sugar and 1 package (2 ⁄4 teaspoons) RED STAR Active Dry or QUICK•RISE Yeast. Leave

your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to

activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup

mark, it is very active. The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that

calls for 2 ⁄⁴teaspoons of yeast. Remember to adjust your recipe for the ⁄²cup of water and 2 ⁄4

teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 1 ⁄²teaspoons of

RED STAR Active Dry or QUICK•RISE Yeast, use a liquid measuring cup and fill to the ⁄4 cup level

with 110°-115°F/43°-46°C water. Stir in 1 teaspoon granulated sugar and 1 ⁄2 teaspoons RED STAR

Active Dry or QUICK•RISE Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As

the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes

the yeast has multiplied to the ⁄2 cups mark, it is very active. The yeast mixture may be used in your

™

Toastmaster Bread Maker in a recipe that calls for 1 ⁄2 teaspoons or more of yeast. Remember to adjust

your recipe for the ⁄4 cup of water and 1 ⁄2 teaspoons of yeast used in the test. The sugar does not need

to be adjusted.

Flour: Bread Flour is Essential for Bread

All types of flour are affected by many factors, such as milling grades, moisture content, length of

storage and manufacturing process. Adjustments to the recipes may need to be made to compensate

for climactic 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

content that makes it more durable than all-purpose flour. The protein, when mixed with liquid,

becomes gluten.

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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.

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

structure to 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

protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).

When gluten is added to recipes containing whole grain flours, it improves the volume and shape of

the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition

centers also carry this item.

Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you

may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours,

which have a higher oil content, will become rancid much more quickly than white flour and should

always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature

before placing in the Bread Maker.

Fat: Dough Enhancer and Conditioner

Our recipes were developed using vegetable oil. You may use any type of oil or substitute in equal

proportions solid shortening or real butter (divide them into small pieces). We have found no

noticeable difference in flavor but the crust may be more crisp with real butter. We do not recommend

the use of margarine as it tends to make the crust tough.

Liquids: Activate the Yeast and Bind the Dough

When we use the term liquid, we are referring to all wet ingredients used in the recipe. For all

™

programs except FAST BAKE , it is very important that the liquid temperature is 80°F/27°C. With this

water temperature, the yeast activates gradually to accommodate these programs.

™

When preparing bread using the FAST BAKE program, all liquid temperatures must be 110°-

115°F/43°-46°C. The warmer temperature is necessary for the yeast to activate quickly to

accommodate 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 water for 15

minutes to bring to room temperature.

Cinnamon and Garlic: Not True Friends of Yeast

Previously, 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

and garlic reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down the

structure. 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 cinnamon and garlic as

spread for the bread rather than adding to the dough.

Fruits and Vegetables: Add Flavor and Nutrition

When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if used

in excessive amounts, may inhibit the rising of the bread.

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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. Dried fruits also contribute sugar to the bread dough. We do not

recommend adding any more than is specified in each recipe. In addition, we do not recommend the

use of artificial sweeteners because the yeast cannot react with them.

SUBSTITUTES

In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that

your results may vary from ours. If you would like to try other substitutions, there are several helpful

hint books available from retail stores to assist you. Of course, we cannot guarantee their results.

Eggs

Liquid egg substitutes may be used as directed on the carton.

Two egg whites may be substituted for one whole egg.

REMEMBER, all egg products must be at room temperature.

Milk

Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal

proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread

™

programs except FAST BAKE . The dry milk may then be eliminated all together. The loaf will be

slightly smaller.

Salt

Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low

salt (less than ⁄2 the sodium of table salt) may be used in equal amounts. The bread will be more

coarse.

Sugar

Honey 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 artificial

sweetener should be used.

Wheat Flour

For wheat-free bread recipes refer to gluten-free bread books.

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.

Conversion Chart for Quick-Acting Yeast

1 tsp active dry yeast

⁄

tsp quick-acting yeast

1 ⁄2 tsp active dry yeast

1 tsp quick-acting yeast

1 ⁄2 tsp quick-acting yeast

2 tsp quick-acting yeast

2 ⁄4 tsp active dry yeast

1 TBL active dry yeast

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™

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 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. They offer a wide variety of recipes. Refer to the features section of this book for the best

bread program to use for other recipes. Minor adjustments may be necessary for best results.

HIGH ALTITUDE

High elevations may make dough rise faster. We recommend that you try the recipe as it is printed

first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If you find

the results are unsuccessful, decrease your yeast ⁄4 teaspoon at a time. You may also have to increase

the liquid because of the drier air; start with 1 tablespoon and increase it if necessary. The addition of

gluten will help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour

unless specified otherwise in the recipe.

FREEZING BAKED BREAD

When freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a plastic bag

and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to

allow the moisture to escape gradually for best results.

FREEZING DOUGH

At the end of the dough program, you may remove the dough and freeze it for baking at a later time.

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. Dough can be kept in the

freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several

hours. Unwrap and place on baking container. Cover and let stand in warm, 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 Toastmaster (1-800-947-3744) or from

RED STAR YEAST (1-800-445-4746).

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Programming

PROGRAMMING THE BREAD MAKER

The following are the general steps for using the Bread Maker. Depending on the program or recipe

that you choose, some steps may not apply or there may be additional steps. Refer to the 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. You may find your Bread

Maker looks different, however, the steps for operation are the same.

Open the lid and remove the bread pan by pulling

straight up, using the handle.

Mount the kneading blade on the shaft, flat side

down.

Place all ingredients, except yeast, in bread pan in

the order listed. Use a rubber spatula to smooth the

dry ingredients in the bread pan; be sure to spread

into all corners. Add yeast on top.

YEAST

DRY INGREDIENTS

WATER OR LIQUIDS

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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.

Close the lid. Plug into 120 V ~ 60 Hz outlet. The

POWER light will come on. The Bread Maker

display indicator will default to 1P and then 3:05,

2.0 LB, and medium crust color.

Press the PROGRAM button to choose the desired program. Each time the PROGRAM

button is pressed, you will hear a beep and the number in the display window will advance

to the next program.

Press the LOAF SIZE button to select 1.0 LB, 1.5 LB, OR 2.0 LB size recipe, (except for the FAST

™

BAKE, QUICK BREAD, DOUGH and BAKE ONLY programs).

™

Press the CRUST COLOR button to choose crust color desired (except for the FAST BAKE,

QUICK BREAD, DOUGH and BAKE ONLY programs). When you press the button, you will hear

a beep and the display window will show the color selected.

L = Light color

P = Medium color

H - Dark color

Press the START/STOP button. The time left for the

program to be finished is displayed. The timer will count

down in one minute increments. All programs except

QUICK BREAD, DOUGH and BAKE will beep to add

additional ingredients during the second knead. Opening the

lid will not stop the kneading. Add ingredients quickly and

evenly over dough. Quickly close the lid to prevent heat loss.

At this time also check the dough ball and use a rubber

spatula to scrape ingredients from the sides of the pan.

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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. To turn off the keep warm feature before the 1 hour is up,

press the START/STOP button and hold it until you hear a beep.

NOTE: If you wish to make another loaf of bread right away, allow the Bread Maker to cool down for

10 to 15 minutes with the cover open and pan removed. If you attempt to use the unit too soon, it will

signal and display will read E00 or E01. Press Start/Stop until screen reverts to setting display and wait

until unit has cooled.

Turn the bread pan upside down and shake to release the

bread.

Place the bread upright on a wire rack to cool 20-30 minutes

before cutting. This allows the steam to escape. Be sure to

remove the kneading blade from the bread.

CAUTION:

• The bread pan, kneading blade and bread will be

very hot.

• Always unplug after use.

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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.

We do not recommend using the delay timer for recipes that contain perishable ingredients.

Select the PROGRAM, LOAF SIZE, and CRUST COLOR. Before pressing START, set the TIMER for

the amount of time you want to wait before the bread is done.

EXAMPLE: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set the

timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.

NOTE: The Bread Maker will start

when the timer has counted down to

the start time for the program

selected to begin.

1. When pressed, the time will advance in

10 minute increments.

2. When constant pressure is applied to the

pad, the time will advance quickly. Once

you count up to 13:00 hours, the timer

starts over again.

3. Press the Start pad. The time is set, and

the colon blinks. After one minute, 9:29

is displayed, and the timer continues to

count down in 1 minute increments.

Colon will blink

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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.

Food Guide Pyramid

A Guide To Daily Food Choices

KEY

Fat (naturally occurring and added)

Fats, Oils & Sweets

Group

Sugars (added)

USE SPARINGLY

Meat, Poultry, Fish, Dry

Beans, Eggs, & Nuts

Group

Milk, Yogurt, & Cheese

Group

2-3 SERVINGS

Fruit Group

2-4 SERVINGS

Vegetable Group

3-5

SERVINGS

Bread, Cereal,

Rice & Pasta

Group

6-11

SERVINGS

Bread, cereal, pasta, crackers and other grain foods are low in fat and full of energy. The Food Guide

Pyramid says we should eat 6-11 servings daily — more than any other food group. One half-inch slice

of bread is approximately two servings.

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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

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

1 ⁄4 cups

Water 80°F/27°C

⁄4

cup

Oil

Sugar

Salt

4 tsp

1 tsp

2 TBL

3 TBL

2 tsp

4 cups

1 TBL

2 TBL

1 ⁄2 tsp

Bread Flour

RED STAR Active Dry Yeast

2 ⁄4 cups

3 cups

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make

sure all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (80°F/27°C/baby bottle temperature) 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 and salt; 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 settle all dry

ingredients.

6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and

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. Press the PROGRAM button to select the PROGRAM, select the LOAF SIZE, CRUST COLOR 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 any dough

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 keep

warm 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 metal

utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool

standing upright on wire rack approximately 20-30 minutes before cutting.

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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

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

Egg(s), room temperature plus

enough Water 80°F/27°C to equal

⁄4

cup

1 ⁄4 cups

Oil

Sugar

Salt

1 TBL

1 tsp

2 TBL

1 ⁄2 tsp

3 TBL

2 tsp

4 cups

1 TBL

Bread Flour

RED STAR Active Dry Yeast

2 ⁄4 cups

3 cups

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

Honey Wheat Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

Egg, room temperature plus

enough Water 80°F/27°C to equal

⁄4

cup

1 ⁄4 cups

Oil

Honey

Salt

4 tsp

2 TBL

3 TBL

1 ⁄2 tsp

3 TBL

⁄4

cup

1 tsp

2 tsp

Whole Wheat Flour

Bread Flour

RED STAR Active Dry Yeast

⁄

cup

1 cup

2 cups

1 TBL

1 ⁄2 cups

1 ⁄2 tsp

2 cups

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄²tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

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Rye Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2 TBL

2.0 LB. loaf

1 ⁄4 cups

3 TBL

4 tsp

Water 80°F/27°C

Oil

Caraway Seeds

Brown Sugar

Salt

Bread Flour

Medium Rye Flour

RED STAR Active Dry Yeast

⁄4

cup

4 tsp

2 tsp

4 tsp

1 tsp

1 TBL

2 TBL

3 TBL

2 tsp

1 ⁄2 tsp

1 ⁄2 cups

2 cups

1 cup

2 ⁄2 cups

⁄

cup

1 ⁄2 cups

1 ⁄2 tsp

2 ⁄4 tsp

1 TBL

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

Onion Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2 TBL

1 TBL

2.0 LB. loaf

1 ⁄4 cups

Water 80°F/27°C

Oil

Dry Onion Soup Mix

Sugar

⁄4

cup

4 tsp

2 tsp

3 TBL

4 tsp

4 cups

1 TBL

Bread Flour

2 ⁄4 cups

3 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

Pesto Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

3 TBL

2.0 LB. loaf

Water 80°F/27°C

Pesto, room temperature

Dry Milk

Sugar

Salt

⁄3

cup

1 ⁄4 cups

2 TBL

1 TBL

⁄4

cup

4 tsp

2 TBL

1 tsp

1 TBL

4 tsp

⁄2

tsp

⁄4

tsp

Bread Flour

RED STAR Active Dry Yeast

2 cups

1 ⁄2 tsp

3 cups

2 ⁄4 tsp

4 cups

1 TBL

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

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Cheese and Cracked Pepper Bread

1.0 LB. loaf

1.5 LB. loaf

2.0 LB. loaf

1 ⁄4 cups

3 oz

Water 80°F/27°C

Feta Cheese, room temperature

Dry Milk

⁄

cup

1 cup

1 ⁄2 oz

2 ⁄4 oz

4 tsp

2 TBL

1 tsp

3 TBL

Salt

⁄4

tsp

1 ⁄2 tsp

Sugar

Cracked Black Pepper

Bread Flour

1 TBL

2 tsp

2 TBL

1 TBL

3 cups

3 TBL

4 tsp

4 cups

1 TBL

2 ⁄4 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: BASIC

Italian Herb Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup + 2 TBL

2 TBL

2.0 LB. loaf

Water 80°F/27°C

Oil

Sugar

Salt

⁄4

cup + 2 TBL

1 ⁄4 cups

4 tsp

2 ⁄2 TBL

1 TBL

1 tsp

3 TBL

⁄4

cup

1 ⁄2 tsp

2 tsp

Bread Flour

Dried Italian Seasoning

2 ⁄4 cups

3 ⁄4 cups

4 cups

1 TBL

1 tsp

2 tsp

RED STAR Active Dry Yeast

1 ⁄4 tsp

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: FRENCH

For best results, use light CRUST COLOR setting.

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Sunflower and Sesame Seed Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

Egg room temperature plus

enough Water 80°F/27°C to equal

Oil

Molasses

Sugar

Salt

⁄

cup

1 ⁄4 cups

1 ⁄2 TBL

2 tsp

2 TBL

1 TBL

3 TBL

2 TBL

2 tsp

1 tsp

1 ⁄2 tsp

Bread Flour

Whole Wheat Flour

Sesame Seeds

Cumin Seeds

Sunflower Seeds

1 ⁄2 cups

2 ⁄2 cups

3 cups

1 cup

⁄

cup

⁄2

cup

1 ⁄2 TBL

2 TBL

2 ⁄2 TBL

⁄

tsp

⁄4

tsp

⁄

tsp

1 ⁄2 TBL

1 ⁄2 tsp

2 TBL

2 tsp

2 ⁄4 TBL

2 ⁄4 tsp

RED STAR Active Dry Yeast

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: FRENCH

French Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

1 ⁄4 cups

1 TBL

2 tsp

Water 80°F/27°C

Sugar

Salt

⁄

cup

1 ⁄2 tsp

1 tsp

2 ⁄4 cups

2 tsp

1 ⁄2 tsp

Bread Flour

3 cups

2 tsp

4 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: FRENCH

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Shredded Wheat Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup + 1 TBL

3 TBL

2.0 LB. loaf

Egg, room temperature plus

enough Water 80°F/27°C to equal

Oil

Molasses

Salt

Bread Flour

⁄4

cup + 1 TBL

1 ⁄4 cups

2 TBL

1 tsp

⁄

cup

3 TBL

⁄

1 ⁄2 tsp

2 tsp

⁄

cup

1 cup

1 ⁄2 cups

Whole Wheat Flour

Mini-Shredded Wheat, crushed

1 ⁄2 cups

2 cups

2 ⁄2 cups

⁄

cup

⁄4

cup

1 ⁄4 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: WHOLE WHEAT

100% Whole Wheat Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

Egg, room temperature plus

enough Water 80°F/27°C to equal

Oil

Sugar

⁄4

cup

1 ⁄3 cups

2 TBL

1 tsp

3 TBL

⁄

cup

⁄

Salt

1 ⁄2 tsp

2 tsp

Whole Wheat Flour

Vital Wheat Gluten

2 ⁄4 cups

3 cups

4 cups

2 TBL

1 TBL

1 ⁄2 TBL

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: WHOLE WHEAT

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Pumpernickel Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

4 tsp

2.0 LB. loaf

1 ⁄4 cups

2 TBL

Water 80°F/27°C

Oil

Molasses

Sugar

Salt

⁄4

cup

1 TBL

4 tsp

1 tsp

1 ⁄2 tsp

2 tsp

Medium Rye Flour

Whole Wheat Flour

Bread Flour

Unsweetened Cocoa

Instant Coffee

⁄

cup

⁄3

cup

⁄

cup

⁄

1 cup

2 cups

4 tsp

1 ⁄3 cups

2 ⁄3 cups

1 ⁄4 cups

1 TBL

1 tsp

2 TBL

2 tsp

1 ⁄2 tsp

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: WHOLE WHEAT

Triple Wheat Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup + 2 TBL

2 TBL

2.0 LB. loaf

Egg, room temperature plus

enough Water 80°F/27°C to equal

Oil

Dark Molasses

Salt

Cracked Wheat

Wheat Bran

Wheat Germ

1 cup

1 TBL

2 TBL

1 tsp

1 ⁄4 cups

3 TBL

⁄4

cup

1 ⁄2 tsp

2 tsp

1 ⁄2 TBL

2 TBL

3 TBL

1 cup

⁄

cup

⁄

cup

⁄

Whole Wheat Flour

Bread Flour

1 ⁄2 cups

2 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: WHOLE WHEAT

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24.

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Cranberry Walnut Bread

1.0 LB. loaf

1.5 LB. loaf

2.0 LB. loaf

Egg(s), room temperature plus

enough Milk 80°F/27°C to equal

Butter, room temperature

Sugar

Salt

Lemon Peel

⁄4

cup

1 cup

1 ⁄4 cups

3 TBL

⁄

cup

⁄

cup

⁄

1 tsp

1 ⁄2 tsp

2 tsp

1 tsp

4 cups

1 TBL

⁄2

tsp

⁄4

tsp

Bread Flour

2 ⁄4 cups

1 ⁄2 tsp

3 cups

2 ⁄4 tsp

RED STAR Active Dry Yeast

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Add at the beep

Dried Cranberries or

Dried Cherries

⁄

cup

⁄

cup

⁄

cup

Walnuts, chopped

⁄

Program: SWEET

25.

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Rich Sweet Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

Egg(s), room temperature plus

enough Water 80°F/27°C to equal

⁄4

cup

1 ⁄4 cups

Oil

Sugar

Salt

4 tsp

1 tsp

2 TBL

1 ⁄2 tsp

3 TBL

2 tsp

Bread Flour

Raisins

RED STAR Active Dry Yeast

2 ⁄4 cups

3 cups

4 cups

⁄

cup

⁄

cup

⁄3

cup

1 ⁄2 tsp

2 ⁄4 tsp

1 TBL

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Add at the beep

Dried Cranberries or

Dried Cherries

⁄

cup

⁄

cup

⁄

cup

Walnuts, chopped

⁄

Program: SWEET

Cinnamon Raisin Nut Bread

1.0 LB. loaf

1.5 LB. loaf

1 cup

2.0 LB. loaf

1 ⁄⁴cups

3 TBL

1 tsp

4 tsp

2 tsp

4 cups

1 TBL

Water 80°F/27°C

Oil

Cinnamon

Dark Brown Sugar

Salt

⁄4

cup

4 tsp

2 TBL

⁄2

tsp

⁄4

tsp

2 tsp

1 tsp

1 TBL

1 ⁄2 tsp

Bread Flour

2 ⁄4 cups

3 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 ⁄4 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Add at the beep:

Raisins

Nuts

⁄

cup

⁄

cup

⁄

cup

⁄

Program: SWEET

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Holiday Bread

1.0 LB. loaf

1.5 LB. loaf

2.0 LB. loaf

Water 80°F/27°C

Milk 80°F/27°C

Oil

Salt

Sugar

⁄

cup

⁄

cup

⁄

cup

⁄2

⁄3

⁄4

1 TBL

2 TBL

3 TBL

1 ⁄2 tsp

2 tsp

2 ⁄4 tsp

3 TBL

⁄

cup

⁄3

cup

Bread Flour

2 ⁄4 cups

3 ⁄3 cups

2 ⁄4 tsp

4 cups

1 TBL

RED STAR Active Dry Yeast

1 ⁄2 tsp

RED STAR

™

QUICK•RISE Yeast

1 tsp

1 ⁄2 tsp

2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Add at the beep:

Walnuts, chopped

Candied Fruit

⁄

cup

⁄

cup

⁄

cup

⁄

Program: SWEET

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™

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. Place the bread pan in the Bread Maker.

™

2. Close the lid. Select the FAST BAKE program and press START.

3. When finished baking, remove bread pan from the Bread Maker. Invert and shake to remove the

loaf. Allow loaf to cool standing upright on a wire rack before slicing.

™

FAST BAKE PROGRAM HINTS

◆ Water temperature must be 110°-115°F/43°-46°C.

◆ Larger amounts of QUICK•RISE™, RapidRise™ or Bread Machine yeast must be used. They may

be substituted in equal amount.

™

◆ 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.

Bread Maker Use and Care Guide

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™

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

2.0 LB. loaf

Water 110°-115°F/43°-46°C

Oil

Sugar

Salt

1 ⁄2 cups

6 TBL

3 TBL

1 ⁄2 tsp

Bread Flour

RED STAR

QUICK•RISE Yeast

4 cups

™

4 tsp

Bread Machine Yeast

4 tsp

™

Program: FAST BAKE

1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make

sure all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread

pan.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. 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.

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 settle all dry

ingredients.

™

6. Carefully measure QUICK•RISE yeast with a measuring spoon; level off with the straight edge 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. Close the

lid.

™

8. Select FAST BAKE program, and press START.

9. About five minutes into 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 machine. Remove the kneading blade and allow loaf to cool

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.

29.

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Egg Bread

2.0 LB. loaf

Egg(s), room temperature plus

enough Water 110°-115°F/43°-46°C to equal

Oil

1 ⁄4 cups + 2 TBL

⁄4

cup

Sugar

Salt

3 TBL

1 ⁄2 tsp

Bread Flour

RED STAR

QUICK•RISE Yeast

4 cups

™

4 tsp

Bread Machine Yeast

4 tsp

™

Program: FAST BAKE

Pesto Bread

2.0 LB. loaf

Water 110°-115°F/43°-46°C

Pesto, room temperature

1 ⁄4 cups + 2 TBL

⁄4

cup

Dry milk

Sugar

Salt

2 TBL

1 tsp

Bread Flour

RED STAR

QUICK•RISE Yeast

4 cups

™

4 tsp

Bread Machine Yeast

™

Program: FAST BAKE

Chevre-Cracked Pepper Bread

2.0 LB. loaf

1 ⁄4 cups + 2 TBL

3 oz

3 TBL

1 tsp

Water 110°-115°F/43°-46°C

Feta Cheese, room temperature

Dry Milk

Salt

Sugar

Cracked Black Pepper

Bread Flour

RED STAR

QUICK•RISE Yeast

3 TBL

4 tsp

4 cups

™

4 tsp

Bread Machine Yeast

™

Program: FAST BAKE

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Potato Bread

2.0 LB. loaf

1 ⁄4 cups

Water 115°-125°F/43°-51°C (warm)

Oil

Instant Potatoes (buds or flakes)

Salt

⁄

cup

⁄

1 ⁄2 tsp

3 TBL

4 cups

Sugar

Bread Flour

RED STAR

™

QUICK•RISE Yeast

Bread Machine Yeast

4 tsp

™

Program: FAST BAKE

Cheese’n Onion Bread

2.0 LB. loaf

1 ⁄3 cups + 1 TBL

Water 115°-125°F/43°-51°C (warm)

Salt

1 tsp

Sugar

2 TBL

Sharp Cheddar Cheese, shredded

Dried Onion

Bread Flour

RED STAR

QUICK•RISE Yeast

⁄4

cup

2 TBL

4 cups

™

4 ⁄²tsp

Bread Machine Yeast

4 ⁄²tsp

™

Program: FAST BAKE

31.

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Italian Herb Bread

2.0 LB. loaf

1 ⁄2 cups + 2 TBL

Water 115°-125°F/43°-51°C (warm)

Oil

Salt

6 TBL

1 ⁄2 tsp

Sugar

3 TBL

2 TBL

4 cups

Dry Milk

Italian Seasoning

Bread Flour

RED STAR

QUICK•RISE Yeast

™

4 ⁄2 tsp

Bread Machine Yeast

4 ⁄2 tsp

™

Program: FAST BAKE

Cranberry Orange Bread

2.0 LB. loaf

1 ⁄2 cups

Water 115°-125°F/43°-51°C (warm)

Oil

3 TBL

Dried Orange Peel

Dried Cranberries

Salt

Sugar

Dry Milk

1 TBL

⁄

cup

1 ⁄²tsp

3 TBL

2 TBL

4 cups

Bread Flour

RED STAR

™

QUICK•RISE Yeast

4 ⁄²tsp

Bread Machine Yeast

4 ⁄²tsp

™

Program: FAST BAKE

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Day Old Bread Recipes

Breaded Pineapple

Chunked Pineapple

Cornstarch

Sugar

1 15-oz can

2 TBL

⁄

cup

Butter

⁄

White Bread, 1 inch cubes

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.

Bread Pudding

White Bread, 1 inch cubes

Vanilla Cook & Serve Pudding & Pie Filling

Cinnamon

1 ⁄2 cups

1 3-oz box

1 tsp

Milk, liquid

2 cups

Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for

7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at

350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold.

Crunchy Bread Snacks

Bread, sliced ⁄2 inch thick

Butter, melted

8 slices

⁄4

cup

Dry Seasoning Mix*

4 tsp

*Use any one of the following: dried spaghetti sauce seasoning, any ranch dressing, Italian herb

seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.

Melt butter and seasoning. Place bread on baking container and lightly brush with butter mixture. Bake

at 350°F/177°C for 10-15 minutes or until brown. Allow to cool. Break into bite size pieces.

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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.

It is suggested that all liquids should be 80°F/27°C (water, milk, eggs, oil, butter) and be placed in the

bottom of the bread pan, dry ingredients on top. After loading the bread pan in the machine, select

the QUICK BREAD program.

During the initial mixing of batter, dry ingredients may collect in the corners of the pan. It may be

necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps.

When the cycle is complete, the machine will beep. Before removing pan from bread machine, test

quick bread or cake for doneness by inserting a toothpick or cake tester into the top center. Remove

the toothpick. If the cake is done, the toothpick will come out clean. However, if there is batter on the

toothpick, set the machine on the BAKE setting to continue to bake additional time as needed. Check

cake after 10 minute increments. Depending on size of quick bread or cake and moistness of the

batter, 10-30 additional minutes may be necessary.

Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1:00.

When baking is complete, remove the pan from the machine and allow the quick bread or cake to

remain in the pan for 10 minutes to “set.” Quick bread or cakes are more fragile than yeast breads.

They must set in the pan before unmolding to allow the steam to subside and the interior of the loaf

to become more firm.

Remove the quick bread or cake from the pan and cool on a rack before slicing.

Apple Walnut

Regular

Large

Egg(s), room temperature

Milk 80°F/27°C

Oil

Sugar

1 TBL

2 TBL

⁄4

cup

⁄2

cup

1 cup

2 cups

1 cup

3 cups

Granny Smith Apples, peeled and grated

1 cup

Walnuts, chopped

All-Purpose Flour

Baking Soda

Baking Powder

Salt

⁄

cup

1 ⁄2 cups

⁄2

⁄4

tsp

1 tsp

⁄2

tsp

Nutmeg

Cinnamon

Program: QUICK BREAD

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Banana Nut

Regular

Large

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

⁄2

cup

1 cup

2 TBL

1 cup

⁄4

cup

2 cups

⁄

cup

⁄

cup

⁄

1 cup

3 cups

2 tsp

1 ⁄2 cups

1 tsp

Salt

1 tsp

2 tsp

Program: QUICK BREAD

Corn

Large

Milk 80°F/27°C

Eggs, room temperature

Oil

1 cup

⁄

cup

Sugar

⁄

Salt

1 tsp

2 ⁄3 cups

1 cup

5 tsp

All-Purpose Flour

Cornmeal

Baking Powder

Program: QUICK BREAD

Cranberry Nut

Large

1 cup

Milk 80°F/27°C

Egg, room temperature

Oil

2 TBL

All-Purpose Flour

Sugar

Baking Powder

Salt

2 ⁄2 cups

⁄

cup

3 ⁄2 tsp

1 tsp

Dried Cranberries, coarsely chopped

Walnuts, chopped

1 cup

Program: QUICK BREAD

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Banana Chocolate Chip

Regular

Bananas, mashed medium ripe

Butter or Margarine, melted

Egg, room temperature

Sour Milk

All-Purpose Flour

Sugar

⁄4

cup

3 TBL or (2 TBL Milk + 1 TBL Vinegar)

2 ⁄4 cups

⁄2

cup

Baking Soda

1 tsp

Baking Powder

Salt

Nuts, chopped

1 tsp

⁄2

tsp

- ⁄4 cup

cup

Chocolate Chips

Program: QUICK BREAD

Zucchini

Large

Zucchini, shredded

Oil

2 cups (about 2 to 3 medium)

⁄2

cup

Eggs, room temperature

Vanilla

2 tsp

All-Purpose Flour

Sugar

Baking Soda

Cinnamon

Baking Powder

Walnuts, chopped

2 cups

1 cup

⁄4

⁄2

⁄4

⁄2

tsp

cup

Program: QUICK BREAD

Nut Bread

Large

1 cup

Milk 80°F/27°C

Eggs, room temperature

Oil

All-Purpose Flour

Sugar

Brown Sugar, packed

Baking Powder

Salt

3 TBL

2 ⁄4 cups

1 cup

⁄

cup

3 ⁄2 tsp

1 tsp

Cinnamon

1 tsp

Nuts, chopped

1 cup

Program: QUICK BREAD

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Date Nut

Regular

Orange Juice 80°F/27°C

Egg, room temperature

Butter or Margarine, melted

All-Purpose Flour

Sugar

⁄4

cup

2 TBL

2 ⁄2 cups

⁄4

cup

Baking Powder

Baking Soda

2 tsp

⁄4

tsp

Salt

1 tsp

Dried Dates, chopped

Almonds, slivered

1 cup

⁄2

cup

Program: QUICK BREAD

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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.

◆ Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe,

temperature and humidity level of your kitchen. The optimum temperature of the room for rising

is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making. After the dough comes

out of the Bread Maker, the dough ferments and rises before punching and resting. The gluten

becomes pliable and elastic with a soft, smooth quality. Fermentation conditions gluten, develops

flavor and leavens the product.

Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly

and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes

and check again. After punching down and dividing dough, cover and let rest 10 minutes. Resting

allows the gluten to relax and makes handling easier. Then shape the dough as desired.

Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let

the dough rise once, punch down, let rise again, punch down, let rest 10 minutes and shape.

Crust Treatments (use only with dough program)

Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake as directed.

Egg Yolk Glaze — For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tablespoon water

or milk.

Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 tablespoon water.

Lightly Floured

Sprinkle enough flour onto work area so that the dough can be handled without sticking.

Shaping Rolls

Cloverleaf Rolls — Shape into 1/2 inch balls. Place 3 balls in each greased muffin tin and let rise until

double in size.

Crisscross Rolls — Shape into balls. Combine two of the balls and roll into a 1/8 inch thick square.

Cut strips 1/8 inch wide and place one strip across the top of each ball. Repeat this process, placing

the second strip in the opposite direction across the top of each ball.

Traditional Rolls — Shape into balls. For “pull apart” rolls, place dough balls with sides touching in a

baking pan. For “individual” rolls place dough balls 2 inches apart on a baking sheet.

Pan Sizes For Pull-Apart Rolls —

For a 1 LB. (9 rolls) recipe, use an 8 x 8 inch baking pan.

For a 1.5 LB. (18 rolls) recipe, use two 8 x 8 inch baking pans.

For a 2 LB. (24 rolls) recipe, use a 9 x 13 inch baking pan.

Bread Maker Use and Care Guide

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Dinner Roll Dough

9 rolls

24 rolls

Egg, room temperature plus

enough Water 80°F/27°C to equal

Oil

Sugar

Salt

⁄4

cup + 3 TBL

1 ⁄2 cups + 2 TBL

2 TBL

⁄4

⁄2

cup

tsp

⁄

cup

tsp

⁄

Bread Flour

2 ⁄4 cups

2 ⁄4 tsp

4 ⁄4 cups

3 ⁄2 tsp

RED STAR Active Dry Yeast

™

RED STAR QUICK•RISE Yeast

1 ⁄2 tsp

2 ⁄2 tsp

Bread Machine Yeast

1 ⁄2 tsp

2 ⁄2 tsp

Program: DOUGH

Method

1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make

sure all ingredients, except water, are at room temperature.

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

temperature. To measure egg plus enough liquid to equal — after warming eggs, remove from

shell and place in a liquid measuring cup. Slowly add warm (80°F/27°C/baby bottle temperature)

liquid to measuring cup until it reaches the desired measurement.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. 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.

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.

6. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingredients.

7. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and

add to the bread pan.

8. Place the bread pan into the Bread Maker. Press down on rim until it snaps into place. Close lid.

9. Select DOUGH PROGRAM and press START.

10. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the

touch. At this time push down any dough or flour that may be on the sides of the pan.

11. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the

bread pan.

12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal

utensils inside the bread pan or Bread Maker.

13. Place on a lightly floured surface. Divide into pieces and shape.

14. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in

size.

15. Bake at 350°F/177°C for 20-30 minutes, or until done.

16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see

CLEANING & STORING.

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Focaccia Bread Dough

1 loaf

Water 80°F/27°C

Olive Oil

Sugar

1 cup

⁄3

cup

2 tsp

Salt

1 tsp

Bread Flour

RED STAR Active Dry Yeast

3 cups

1 ⁄2 tsp

™

RED STAR QUICK•RISE Yeast

1 tsp

Bread Machine Yeast

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

⁄

cup

1 ⁄2 tsp

⁄

cup

tsp

Greek Style Topping

Olive Oil

⁄4

cup

Onion, thin sliced

Dried Oregano

Feta Cheese, crumbled

Black Olives, sliced and drained

Salt

1 cup

1 ⁄2 tsp

⁄3

⁄4

cup

tsp

Method

1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make

indentations in the dough.

2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the dough

is rising, select the topping and prepare.

3. In a skillet, heat olive oil.

For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.

For Greek topping — add onions and cook until onions are soft but not brown, approximately

5 minutes.

4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough.

Sprinkle with remaining ingredients.

5. Bake at 400°F/205°C for 20 minutes or until done.

Bread Maker Use and Care Guide

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Wheat Dinner Roll Dough

9 rolls

24 rolls

1 ⁄2 cups

Water 80°F/27°C

Oil

Brown Sugar

Salt

⁄4

cup

1 TBL

2 TBL

⁄4

cup

⁄2

tsp

1 tsp

Dry Milk

Bread Flour

Whole Wheat Flour

1 TBL

1 ⁄4 cups

2 TBL

2 ⁄2 cups

2 cups

3 tsp

1 cup

RED STAR Active Dry Yeast

1 ⁄2 tsp

™

RED STAR QUICK•RISE Yeast

Bread Machine Yeast

1 tsp

1 ⁄4 tsp

Program: DOUGH

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in

size.

3. Bake at 350°F/177°C for 25-30 minutes, or until done.

Buttermilk Roll Dough

9 rolls

1 cup

3 TBL

1 ⁄2 TBL

1 tsp

18 rolls

Cultured Buttermilk, liquid 80°F/27°C

Oil

Honey

Salt

1 ⁄2 cups

⁄4

cup

2 TBL

1 ⁄2 tsp

Bread Flour

Whole Wheat Flour

Wheat Germ

Baking Soda

⁄

cup

1 ⁄4 cups

1 ⁄3 cups

2 cups

⁄

cup

tsp

⁄

cup

tsp

⁄

RED STAR Active Dry Yeast

1 ⁄4 tsp

2 tsp

™

RED STAR QUICK•RISE Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄4 tsp

1 ⁄2 tsp

Program: DOUGH

Topping

Butter, melted

2 TBL

3 TBL

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in

size. Brush with melted butter.

3. Bake at 350°F/177°C for 15-20 minutes, or until done.

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French Bread Dough

(Italian Loaf, French Rolls and French Twists)

9 rolls

Water 80°F/27°C

Sugar

Salt

1 ⁄4 cups

1 TBL

1 tsp

Bread Flour

3 ⁄2 cups

RED STAR Active Dry Yeast

1 TBL

™

RED STAR QUICK•RISE Yeast

2 tsp

Bread Machine Yeast

2 tsp

Program: DOUGH

Glaze

Water

Salt

2 TBL

⁄2

tsp

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. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or

until double in size.

3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients;

brush the loaf.

4. Bake at 400°F/205°C for 20 to 25 minutes, or until done.

Variations

ITALIAN LOAF

Method

1. Use recipe above. Place on a lightly floured surface and shape the dough into one large round

ball.

2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or

until double in size.

3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients;

brush over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.

4. Bake at 400°F/205°C for 20 to 25 minutes or until done.

FRENCH ROLLS

Method

1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces and shape

into a ball. Pinch the ends of each roll and taper slightly.

2. Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes or

until double in size.

3. With a knife, cut diagonal slashes across top of the loaf. Combine the glaze ingredients; brush

over loaves.

4. Bake at 400°F/205°C for 15 to 20 minutes or until done.

FRENCH TWISTS

Method

1. Use recipe above. Place on a lightly floured surface and divide dough into 18 pieces. Roll into 14

inch ropes.

2. Fold each rope in half and twist, starting at fold.

3. Place on greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in a

warm place until double in size.

4. Brush with glaze.

5. Bake at 400°F/205°C for 12 to 15 minutes or until done.

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Cheezy Garlic Roll Dough

9 rolls

1 cup

24 rolls

Egg, room temperature plus

enough Water 80°F/27°C to equal

1 ⁄3 cups

Oil

Sugar

Salt

2 TBL

3 TBL

⁄3

cup

⁄

cup

1 tsp

1 ⁄2 tsp

4 ⁄2 cups

Bread Flour

RED STAR Active Dry Yeast

3 ⁄2 cups

1 ⁄4 tsp

2 tsp

™

RED STAR QUICK•RISE Yeast

Bread Machine Yeast

1 tsp

1 ⁄4 tsp

Program: DOUGH

Topping

Parmesan Cheese

Garlic, minced

Butter, melted

⁄

cup

⁄

cup

1 ⁄2 TBL

3 TBL

2 TBL

⁄

cup

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place

coated side up in a greased baking pan, drizzle any remaining topping over rolls.

3. Cover and let rise in a warm place 1 hour or until double in size.

4. Bake at 325°F/163°C for 35-40 minutes, or until done.

Pita Pocket Dough

20 pita pockets

1 ⁄3 cups

8 tsp

Water 80°F/27°C

Olive Oil

Sugar

Salt

4 tsp

1 ⁄4 tsp

Bread Flour

Whole Wheat Flour

RED STAR Active Dry Yeast

2 cups

1 ⁄3 cups

2 ⁄2 tsp

™

RED STAR QUICK•RISE Yeast

1 ⁄4 tsp

Bread Machine Yeast

1 ⁄4 tsp

Program: DOUGH

Method

1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.

2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet. Let

rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.

3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.

4. Cut each in half to form 2 pockets.

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Refreshing Roll Dough

18 rolls

24 rolls

Water 80°F/27°C

Oil

Brown Sugar

Salt

1 cup

1 ⁄2 cups

⁄

cup

⁄

cup

⁄

1 tsp

1 ⁄2 tsp

4 ⁄2 cups

Bread Flour

3 ⁄2 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

2 tsp

™

RED STAR QUICK•RISE Yeast

Bread Machine Yeast

1 tsp

1 ⁄4 tsp

Program: DOUGH

Topping

Orange Peel, grated

Sugar

2 TBL

⁄4

cup

⁄2

cup

Butter, melted

⁄2

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Combine orange peel and sugar. Dip pieces in melted butter and then in orange peel-sugar

mixture.

3. Place coated side up in greased baking pan. Drizzle any remaining topping over rolls. Cover and

let rise in a warm place 1 hour or until double in size.

4. Bake at 350°F/177°C for 20-30 minutes, or until done. Serve warm.

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Challah Bread Dough

regular

large

Egg(s), room temperature plus

enough Water 80°F/27°C to equal

Oil

Sugar

Salt

⁄4

cup

1 ⁄2 cups

2 TBL

1 ⁄2 TBL

1 tsp

2 cups

1 tsp

⁄4

cup

2 TBL

2 tsp

4 ⁄2 cups

Bread Flour

RED STAR Active Dry Yeast

2 tsp

™

RED STAR QUICK•RISE Yeast

Bread Machine Yeast

⁄

tsp

1 ⁄4 tsp

⁄

1 ⁄4 tsp

Program: DOUGH

Glaze

Egg Yolk(s), beaten

Water

1 TBL

Topping

Poppy Seeds

1 tsp

1 ⁄2 TBL

Method

1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch

long for large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch

together at other end and secure braid.

2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour or

until double in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at

350°F/177°C for 25 minutes, or until done.

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Whole Wheat Pizza Crust Dough

1 thick or 2 thin crusts

Water 80°F/27°C

Oil

Sugar

1 cup

2 TBL

1 TBL

1 tsp

Salt

Whole Wheat Flour

Bread Flour

RED STAR Active Dry Yeast

1 cup

1 ⁄2 cups

2 ⁄4 tsp

™

RED STAR QUICK•RISE Yeast

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄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.

For one 12 inch thick crust do not divide.

2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown.

Remove, add toppings and return to oven to bake an additional 15-20 minutes.

Pizza Crust Dough

1 thick or 2 thin crusts 2 thick or 4 thin crusts

Water 80°F/27°C

Oil

Sugar

⁄

cup

1 ⁄2 cups + 3 TBL

1 TBL

2 TBL

1 tsp

1 TBL

Salt

⁄

tsp

Dry Milk

Bread Flour

RED STAR Active Dry Yeast

1 TBL

2 ⁄4 cups

1 tsp

2 TBL

4 ⁄2 cups

2 tsp

™

RED STAR QUICK•RISE Yeast

Bread Machine Yeast

⁄

tsp

1 ⁄4 tsp

⁄

1 ⁄4 tsp

Program: DOUGH

Method

1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.

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Bagel Dough

8 bagels

Water 80°F/27°C

Sugar

1 cup

1 ⁄2 TBL

Salt

1 tsp

Bread Flour

RED STAR Active Dry Yeast

3 cups

2 ⁄4 tsp

™

RED STAR QUICK•RISE Yeast

1 ⁄2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: DOUGH

Glaze

Egg, beaten

Toppings (optional)

Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes

Banana Wheat Bagel Dough

12 bagels

Egg, room temperature plus

enough Water 80°F/27°C to equal

Oil

Honey

Salt

1 cup

2 TBL

1 TBL

1 ⁄2 tsp

Banana, mashed

Whole Wheat Flour

Bread Flour

⁄

cup

2 ⁄2 cups

1 cup

2 ⁄4 tsp

RED STAR Active Dry Yeast

™

RED STAR QUICK•RISE Yeast

1 2 tsp

Bread Machine Yeast

1 ⁄2 tsp

Program: DOUGH

Glaze

Egg White, beaten

Water

1 TBL

Toppings (optional)

Poppy Seeds, Sesame Seeds

Bagel Recipes Method

1. Place on a lightly floured surface. Divide into pieces. Roll each in a small ball, making a hole in

the center of each with thumbs. Gently pull to make a one-inch hole.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double

in size.

3. In a 3-quart sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels

at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put

back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or

until done; cool on a wire rack.

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Almond-Cherry Coffee Cake Dough

1 coffee cake

1 cup

Water 80°F/27°C

Oil

Sugar

1 TBL

1 ⁄2 TBL

Salt

⁄4

tsp

Dry Milk

Bread Flour

RED STAR Active Dry Yeast

1 TBL

3 ⁄⁴cups

1 ⁄²tsp

™

RED STAR QUICK•RISE Yeast

1 tsp

Bread Machine Yeast

Program: DOUGH

Filling

Cream Cheese, room temperature

Sugar

Maraschino Cherries, chopped

Milk, liquid

8 oz

2 TBL

⁄2

cup

1 TBL

Almond Extract

⁄2

tsp

Glaze

Powdered Sugar

⁄2

cup

Sour Cream

Milk, liquid

Sliced Almonds, to decorate

Maraschino Cherries, quartered, to decorate

1 TBL

1-2 TBL

2 TBL

Method

1. Place on a lightly floured surface. Roll into a 5 x 10 inch rectangle. Combine filling ingredients

and spread over dough within ⁄2 inch of edges. Starting with longest side, roll dough up tightly,

pressing edges to seal.

2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to

seal. With a knife, make cuts 1 ⁄2 inches apart from the outside edge to within one inch of the

inside edge. Turn each section on its side so filling shows.

3. Cover and let rise in a warm place 1 hour or until almost double in size.

4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done.

5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency.

Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.

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Cinnamon Roll Dough

18 Rolls

24 Rolls

Egg, room temperature plus

enough Water 80°F/27°C to equal

Oil

Sugar

Salt

1 cup

1 ⁄2 cups

⁄

cup

⁄

cup

⁄

1 tsp

3 ⁄2 cups

1 ⁄2 tsp

4 ⁄2 cups

2 tsp

Bread Flour

RED STAR Active Dry Yeast

™

RED STAR QUICK•RISE Yeast

Bread Machine Yeast

1 tsp

1 ⁄4 tsp

Program: DOUGH

Add at the beep:

Walnuts, chopped (optional)

Raisins (optional)

⁄

cup

⁄

cup

⁄

Filling

Butter, softened

Sugar

⁄

cup

⁄

cup

Cinnamon

2 TBL

3 TBL

Glaze

Powdered Sugar

Milk, liquid

Vanilla

⁄

cup

⁄3

⁄4

⁄2

cup

tsp

3 TBL

⁄

tsp

Method

1. Place on a lightly floured surface, roll dough in a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch

rectangle for 24 rolls) and spread with butter. Combine remaining filling ingredients and sprinkle

over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch

slices.

2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 25-30 minutes or until done.

4. Mix glaze ingredients until smooth and drizzle over top.

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Sticky Breakfast Roll Dough

18 Rolls

Egg(s), room temperature plus

enough Water 80°F/27°C to equal

Oil

Sugar

Salt

1 cup + 2 TBL

⁄

cup

⁄3

1 tsp

Bread Flour

3 ⁄2 cups

RED STAR Active Dry Yeast

1 ⁄2 tsp

™

RED STAR QUICK•RISE Yeast

1 tsp

Bread Machine Yeast

Program: DOUGH

Add at the beep:

Walnuts or Pecans, chopped

⁄2

cup

Filling

Butter, softened

Sugar

⁄

cup

Cinnamon

1 TBL

Topping

Butter, melted

Brown Sugar

⁄

cup

Method

1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls and spread

with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-

roll style, starting with the longest side and cut into one inch slices.

2. Combine topping mixture and spread into baking pan. place slices on mixture and let rise in a

warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray.

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Soft Pretzel Dough

16 pretzels

Water 80°F/27°C

1 ⁄4 cups

Egg Yolk, room temperature

Oil

Sugar

1 TBL

2 TBL

Salt

White Pepper

Bread Flour

1 tsp

⁄

tsp

3 ⁄2 cups

1 TBL

RED STAR Active Dry Yeast

™

RED STAR QUICK•RISE Yeast

2 tsp

Bread Machine Yeast

Program: DOUGH

Glaze

Egg White

Water

1 TBL

Toppings (optional)

Kosher Salt

Sesame Seeds

1 TBL

Method

1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope.

Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.

2. Place on a greased baking sheet 1 ⁄2 inches apart. Brush with glaze and sprinkle with topping. Let

rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.

Variation

PEPPERONI PRETZEL DOUGH

Method

1. Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.

2. Follow method above for completion.

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Creamed Soup Bread Bowl Dough

4 bowls

Eggs, room temperature plus

enough Water 80°F/27°C to equal

1 cup + 5 TBL

Oil

Honey

2 TBL

⁄4

cup

Dry Milk

Salt

Bread Flour

Whole Wheat Flour

Rye Flour

3 TBL

2 tsp

2 ⁄4 cups

1 cup

Caraway Seeds

Dehydrated Onions

RED STAR Active Dry Yeast

3 TBL

⁄

cup

2 ⁄4 tsp

™

RED STAR QUICK•RISE Yeast

1 ⁄4 tsp

Bread Machine Yeast

1 ⁄4 tsp

Program: DOUGH

Note: Any 2 pound bread or dough recipe may be used; mix on dough program.

Method

1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth

round balls and place on a greased baking sheet.

2. Cover and let rise in a warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 25-30 minutes or until done. Allow to cool completely on a wire rack.

4. With a serrated knife, remove the top 1 inch of each bread bowl. Remove the center, leaving a

shell of ⁄2 inch on sides and bottom.

5. Fill with approximately 1 cup of creamed soup (non-creamed soup will soak through the bread

bowl too easily.) Cut removed bread into 1 inch pieces and serve with soup.

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Party Dip Bread Bowl Dough

1 bowl

Water 80°F/27°C

Sugar

Salt

1 ⁄4 cups

1 TBL

1 tsp

Bread Flour

3 ⁄3 cups

RED STAR Active Dry Yeast

1 TBL

™

RED STAR QUICK•RISE Yeast

2 tsp

Bread Machine Yeast

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. Bake at 350°F/177°C for 30-40 minutes or until done. Allow to cool completely on a wire rack.

4. With a serrated knife, remove the top 1-2 inches of the bowl. Remove the center, leaving a shell of

⁄2

inch on sides and bottom.

5. Fill with 3 cups of dip. Cut removed bread into 1 inch pieces and serve with dip.

Shredded Beef Dip

Dried beef, chopped

Cream Cheese, softened

Sour Cream

5 oz

2-8 oz pkg.

⁄2

cup

Green Onions, chopped

Accent Seasoning

2 ⁄2 tsp

to taste

Worcestershire Sauce

Mix and chill before serving.

Makes 3 cups.

Shrimp Dip

Canned Shrimp, drained and mashed

Cream Cheese, softened

Mayonnaise

2 small cans

8 oz pkg

1 cup

Green Onions, chopped

Mix and chill before serving.

Makes 3 cups.

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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. Clean exterior of Bread Maker with a damp cloth and plastic scouring pad if necessary. Do not rub

too hard as the surface may be scratched.

4. Remove any flour, bread crumbs or other food from the inside of the oven cavity using a damp

sponge, cloth or a small portable vacuum cleaner. A plastic scouring pad may be used if necessary.

Do not rub too hard as the surface may be scratched.

5. To clean the glass in the lid, use a glass cleaner or mild detergent and a damp cloth or plastic

scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass.

6. Rinse with a damp cloth and dry thoroughly.

CLEAN-UP FOR OVER-RISING

1. If the bread should over-rise and hit the cover, extra cleaning will be necessary. Unplug the Bread

Maker and gently remove cover. Using a nylon spatula or wooden utensil, scrape all loose dough

from inside the cover. Then wash the cover in warm, soapy water.

2. Move Bread Maker to countertop next to kitchen sink; place on backside. You may want to place it

on a towel to avoid scratching it. Use a pastry brush to “sweep” crumbs from inside the Bread Maker

and around the hinges. Wipe inside of Bread Maker with a damp cloth.

3. Using a wet dishcloth or sponge, soak all remaining dry or burned-on dough to loosen. Use a plastic

scrub pad to remove any stubborn spots. Do not use abrasive cleaners or metal scouring pad which

could damage the finish. Rinse well with a damp dishcloth or sponge and dry thoroughly. If any

water has accumulated in the vent of the cover, wipe with a dishcloth or sponge to prevent it from

running down the inside or outside of the Bread Maker when you stand the unit upright. Carefully

insert cover tabs into the slots and snap into place.

CLEAN-UP OF BREAD PAN AND KNEADING BLADE

DO NOT IMMERSE BREAD PAN OR WASH IN DISHWASHER

1. Allow to cool before cleaning.

2. Fill with hot soapy water and remove kneading blade. If necessary to remove the kneading blade

from the bread pan, allow the soapy water to remain in the pan for up to 30 minutes (longer times

may damage the non-stick surface). It is not necessary to remove the kneading blade for cleaning.

However, if you wish to, it is necessary to do so after each use or it will become increasingly difficult

to release.

3. Wash bread pan and kneading blade with a nylon bristle brush. Do not use steel wool, abrasive

cleaners, or metal utensils on the bread pan or kneading blade as they will damage the non-stick

surface. Normal wear is to be expected. The non-stick may discolor over time and in no way affects

performance.

STORING

◆ All removable parts should be thoroughly cleaned and dried.

◆ Store with lid closed and kneading blade inside bread pan.

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Before Calling For Service

Questions and Answers

Questions

Answers

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.

The bread has an unusual

aroma. Why?

Stale ingredients or too much yeast may have

been used. Always use fresh ingredients.

Accurate measurements are essential to make

delicious bread.

The kneading blade comes out

with the bread.

This may happen as the kneading blade is

detachable. Use a non-metal utensil to

remove it.

Caution: The kneading blade will be hot.

The baked loaf of bread has a

floured corner.

Sometimes flour in the corner of the pan may

not have been completely kneaded into the

dough. Scrape the flour off the loaf with a

spatula.

Why can the timer not be set for

more than 13 hours?

Longer delay times could alter the baking

results.

Can ingredients be halved or

doubled?

No. If there is too little in the pan, the knead-

ing blade cannot knead well enough. If there is

too much, bread swells out of the pan.

™

Can fresh milk be used in place

Yes, for all programs except FAST BAKE . Be

of dry milk?

sure to deduct the same measurement of water

to equal liquid substitution (warm to

80°F/27°C). Fresh milk is not recommended

when using the timer, because it may spoil

while setting in the pan.

Why is the display flashing E00

or E01?

The bread machine cavity needs to cool down

before making the next loaf of bread.

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Check List

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Suggestions

The following suggestions have a corresponding number found on the check list. Be sure to read both.

1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. PROGRAM was not

selected. Push START/STOP to clear display after last program.

2. Open lid, remove bread pan and allow to cool.

3. Wait until program is complete; unplug, allow to cool and clean.

4. Only open lid during kneading process to check dough ball or to add ingredients.

5. Remove bread as soon as program is done and place on wire rack.

6. Allow to cool approximately 20 minutes.

7. Put kneading blade on the shaft of bread pan.

8.-11. Check the dough ball at the beep.

Dough should be round, smooth-textured, soft and slightly tacky to the touch. (FAST

™

BAKE dough ball will be sticky to the touch.)

If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.

If too dry, add 1 tsp water. Allow to absorb; add more if necessary.

12. Follow recipe.

13. Increase by 1/4 tsp.

14. Decrease by 1/4 tsp.

15. Artificial sugar substitutes not recommended.

16. Follow recipe or substitution recommendations.

17. Flours cannot be substituted.

18. Place yeast on top of flour away from liquids.

19. Make sure yeast is fresh and room temperature.

™

20. Water should be 80°F/27°C for all courses except FAST BAKE which should be

110°-115°F/43°-46°C.

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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

Cycle is complete.

Press Start/Stop button to cancel.

(Colon flashing) Keep Warm is engaged.

E00 or E01

Unit is too cold (Below 59°F) Press Start/Stop button to cancel.

signal beeping

Unit is too hot

Open cover, remove bread pan and allow unit

to cool with cover open or place Bread Maker

in a warm room and allow to warm up.

If display still shows E00 or E01 after cooling,

completely send Bread Maker into Salton, Inc.

for repair or replacement.

EEE

Room temperature

is too low.

Press Start/Stop button to cancel.

signal beeping

(Below 59F)

Display Blank

Power has been

interrupted.

Short circuit of

sensor

Unplug unit and plug back into

outlet. Unit must be reset.

Send Bread Maker into Salton, Inc.

for repair or replacement.

EEE, HHH, E00

signal beeping

Bread Maker Use and Care Guide

58.

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Specifications

120 V ~ 60 Hz

560W

Power Supply

Power

Heater

Consumption

50W

Kneading Motor

12.6”x11.4”x11.6”

Approx. 9.5 LB.

Dimension (WxDxH)

Weight

59.

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Recipe Index

BREADS

DOUGHS

Cheese and Cracked Pepper . . . . . . . . . . . . . . . 21

Cinnamon Raisin Nut . . . . . . . . . . . . . . . . . . . . 26

Cranberry Walnut . . . . . . . . . . . . . . . . . . . . . . . 25

Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Holiday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Honey Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Rich Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Shredded Wheat . . . . . . . . . . . . . . . . . . . . . . . . 23

Sunflower & Sesame Seed . . . . . . . . . . . . . . . . . 22

Triple Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

100% Whole Wheat . . . . . . . . . . . . . . . . . . . . . . 23

Almond-Cherry Coffee Cake . . . . . . . . . . . . . . . 48

Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Banana Wheat Bagel . . . . . . . . . . . . . . . . . . . . . 47

Buttermilk Roll . . . . . . . . . . . . . . . . . . . . . . . . . 41

Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Cheezy Garlic Roll . . . . . . . . . . . . . . . . . . . . . . . 43

Cinnamon Roll . . . . . . . . . . . . . . . . . . . . . . . . . 49

Creamed Soup Bread Bowl . . . . . . . . . . . . . . . . 52

Dinner Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Focaccia Bread . . . . . . . . . . . . . . . . . . . . . . . . . . 40

French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . 53

Pita Pocket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Refreshing Roll . . . . . . . . . . . . . . . . . . . . . . . . . 44

Soft Pretzel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Sticky Breakfast Roll . . . . . . . . . . . . . . . . . . . . . 50

Wheat Dinner Roll . . . . . . . . . . . . . . . . . . . . . . . 41

Whole Wheat Pizza Crust . . . . . . . . . . . . . . . . . . 46

QUICK BREADS AND BAKE

Apple Walnut . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Banana Chocolate Chip . . . . . . . . . . . . . . . . . . . 36

Banana Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Cranberry Nut . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Date Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

FAST BAKE BREADS

Cheese‘n Onion . . . . . . . . . . . . . . . . . . . . . . . . . 31

Chevre-Cracked Pepper . . . . . . . . . . . . . . . . . . . 30

Cranberry Orange . . . . . . . . . . . . . . . . . . . . . . . 32

Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

DAY OLD BREAD USES

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . 33

Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . 33

Bread Maker Use and Care Guide

60.

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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.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse,

neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly,

installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is

effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in

violation of written instructions furnished with the product or to units which have been altered or modified or to damage to

products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE

(1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the

above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced

with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price

refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an

additional one-month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 947-3744 between the hours of

9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a

problem. Please refer to model number TBR20H when you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage.

Call for return authorization (1 800 947-3744).

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00 (U.S.) for return

shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance

for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient

protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs duty / brokerage

fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of

our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your protection,

carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your

appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the

problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D.

shipments cannot be accepted.

To return the appliance, ship to:

To contact us, please write to or call:

Salton Inc.

Attn: Repair Center

708 South Missouri Street

Macon, MO 63552

P.O. Box 6916

Columbia, MO 65205-6916

1-800-947-3744

Email: consumer_relations@toastmaster.com

www.Toastmaster.com

Limitation of Remedies: No representative or person is authorized to assume for us any other liability in connection with the sale

of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort,

contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and

breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and in no

event shall we be liable for any incidental or consequential damages, losses or expenses. Some states do not allow the

exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

P/N

Printed in China

61.

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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 f a ct o f lif e .

Bu t s o m e t im e s p r e p a r in g

m e a ls ca n b e co m e a ch o r e .

Th a t ’s w h y TOASTMASTER h a s b e e n in vit e d

in t o m illio n s o f k it ch e n s ju s t lik e y o u r s

s o w e ca n HELP YOU MASTER y o u r

m ix in g , b a k in g , g r illin g , t o a s t in g ,

b r e w in g , h e a t in g a n d s e r vin g

t a s k s WITH EASE AND STYLE.

Th e TOASTMASTER n a m e s t a n d s f o r a

CELEBRATION o f INNOVATION d e s ig n e d

t o s e r ve y o u r lif e a n d k e e p y o u

COOKIN’ IN STYLE.

Bread Maker Use and Care Guide

62.

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