Toastmaster Bread Maker Bread Box User Manual

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ALTITUDE CHART  
The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it  
doesn’t work as printed.  
All recipes were developed at sea level - approximately. Adjustments may be necessary if your  
altitude is 2000 feet or higher.  
Try the recipe as printed first unless you have experimented on other recipes and have an idea  
of what to change.  
REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to  
change other recipes.  
The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic  
bread machine.  
Sea  
Level  
as is  
as is  
as is  
as is  
as is  
2000  
Feet  
-1/4 t  
as is  
as is  
as is  
+2 T  
4000  
Feet  
-1/2 t  
-1 t  
as is  
as is  
+1/4 c  
6000  
Feet  
-3/4 t  
-1 t  
as is  
+1 1/2 t  
+3/8 c  
7500  
Feet  
-1 t  
8500  
Feet  
-1 1/4 t  
-2 t  
+1/8 t  
+2 t  
+1/2 c  
Yeast  
Sugar  
Salt  
Gluten  
Liquid  
-2 t  
+1/8 t  
+1 1/2 t  
+1/2 c  
The following chart is for a 112 pound loaf of bread using 3 cups of bread flour in an automatic  
bread machine.  
Sea  
Level  
as is  
as is  
as is  
as is  
as is  
2000  
Feet  
-1/4 t  
as is  
as is  
as is  
+2 T  
4000  
Feet  
-1/2 t  
-1 t  
as is  
as is  
+1/4 c  
6000  
Feet  
-3/4 t  
-1 t  
as is  
+2 t  
7500  
Feet  
-1 t  
-2 t  
+1/4 t  
+2 t  
8500  
Feet  
-1 1/4 t  
-1 T  
+1/4 t  
+2 1/4 t  
+5/8 c  
Yeast  
Sugar  
Salt  
Gluten  
Liquid  
+3/8 c  
+1/2 c  
The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic  
bread machine.  
Sea  
Level  
as is  
as is  
as is  
as is  
as is  
2000  
Feet  
-1/4 t  
as is  
as is  
as is  
+2 T  
4000  
Feet  
-1/2 t  
-1 t  
as is  
as is  
+1/4 c  
6000  
Feet  
-3/4 t  
-1 t  
as is  
+2 1/4 t  
+3/8 c  
7500  
Feet  
-1 t  
8500  
Feet  
-1 1/4 t  
-1 T  
+1/4 t  
+2 3/4 t  
+5/8 c  
Yeast  
Sugar  
Salt  
Gluten  
Liquid  
-2 t  
+1/4 t  
+2 1/2 t  
+1/2 c  
3
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1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In  
Utah, the dough can rise 212 to 3 times its volume in the first rising before it is ready to  
punch down. Recipes need less yeast as the altitude increases to slow the rising so that  
the dough has time to develop a good flavor and texture. The higher the altitude, the  
greater the internal pressure on baked goods; therefore, the faster they rise.  
2. Sugar weakens the cell structure of the dough so it must be reduced to have adequate  
rising.  
3. Salt is increased to avoid overproofing.  
4. The addition of gluten helps to protect the cell structure of the dough from over stretch-  
ing so that it doesn’t have a coarse texture, and the product will not fall. The automatic  
bread machine tends to over knead at higher altitudes making it necessary to add gluten  
to the recipe.  
5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a mois-  
ture problem and not the yeast.  
More Information :  
Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is nec-  
essary to achieve the proper dough consistency.  
Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not  
compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it  
has been open more than 2 months, check its freshness with the following test.  
1
To test yeast, use a liquid measuring cup and fill to the 2 cup level with warm water (110°-  
1
115°F). Add 1 teaspoon granulated sugar and 2 ⁄4 teaspoons of yeast. In 3 or 4 minutes, it will  
have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10  
minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be  
used immediately in your Toastmaster Bread Box in any recipe calling for 214 teaspoons of  
yeast. (Remember to adjust your recipe for the 12 cup of water used in the test and do not add  
additional yeast.)  
4
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BEFORE YOU BAKE  
REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS  
When changing from the suggested program you  
CHECK THE PARTS  
may find different results such as a different  
texture crust, or a different shape on the top of  
the loaf, etc. This is a result of different times in  
each of the various stages of breadmaking from  
Program to Program.  
Get familiar with machine.  
• Read the use and care guide carefully.  
• Examine the removable parts . . . the bread pan  
and kneading blade.  
• Return these parts to the machine to get the  
feel of how they fit securely into position.  
• DOUGH setting - Press the SELECT pad until  
the DOUGH setting (the number 9 appears in  
the display window.)  
• If you make a mistake in selecting a setting,  
press STOP for 2 seconds. This will clear the  
display window. Press SELECTagain to find the  
setting you desire.  
The Bread Box™ is a completely computerized  
appliance that proceeds automatically once you  
press the right pads on the control panel.  
Here’s how it works :  
• Remove bread pan from machine, making sure  
kneading blade is in position. Add ingredients to  
bread pan as directed in recipe.  
• Return bread pan to the machine, pressing until  
it clicks in place.  
• Close outer lid.  
• Plug in machine. The display panel will show  
0:00.  
• Press the SELECT pad to find the desired  
BAKE or DOUGH setting. The setting selected  
will appear in the display window.  
• Press START. The machine will begin the  
selected setting. WHOLE WHEAT settings  
begin with a preheat period. All other settings  
begin with a “knead” period.  
• At the series of 3 “beeps,” the bread or dough is  
completed.  
• Press top for more than two seconds.  
• Unplug machine.  
• If machine is not turned off, the keep warm  
function will automatically turn on after the bake  
cycle. It will remain on for up to 60 minutes.  
• When removing bread, invert the bread pan  
using hot pads or mitts. Shake loaf from pan.  
For dough, simply remove by hand and proceed  
as recipe instructs.  
• Cool bread on wire rack.  
• After bread is cool, remove kneading blade if it  
is embedded in bread. See use and care guide.  
DELAYED FINISH  
Now you can make a loaf of bread or start the  
dough for dinner rolls without even being home.  
The Bread Box™ has a Delayed Finish feature  
that will automatically start the BAKE or DOUGH  
setting you have selected.  
You can choose from the BASIC, WHOLE  
WHEAT, FRENCH or SWEET BAKE or DOUGH  
settings when using this feature. Just select  
which setting you wish to use. Now, calculate the  
number of hours between the present time and  
the time when you wish to have the bread  
finished or the dough ready to be removed and  
shaped. The maximum amount of time that can  
be programmed is 12 hours.  
If may be necessary to reduce the amount of  
liquid in some recipes when using the delayed  
timer. For some one-pound loaf recipes, reduce  
liquid 1-2 teaspoons, one and one-half pound  
recipes 1 tablespoon and two-pound loaf recipes  
1-2 tablespoons.  
The order in which ingredients are added to the  
bread pan for Delayed Finish is critical. Liquids  
must be added first, followed by oil and dry ingre-  
dients. Yeast should be added last. For best  
baking results, pile dry ingredients along one wall  
of bread pan with yeast on top. This keeps the  
yeast farthest from the liquid ingredients and  
helps to delay activation. For delay finish  
DOUGH setting, remember to remove the dough  
as soon as the cycle is complete, shape and bake  
according to the recipe being used.  
TAKE HEED  
There are a few precautions that should be  
followed while using the Bread Box™. See use  
and care guide.  
CLEANING YOUR BREAD BOX™  
CHOOSE A SETTING  
• Unplug and wipe out the interior of the machine  
with a damp cloth after each use. Wipe the  
removable parts and rinse thoroughly to remove  
any remaining detergent which can have an  
adverse effect on the yeast.  
• Do not use strong detergents or wash in dish-  
washer. Warm water is usually all that is needed  
to clean the bread pan and kneading blade.  
• Do not immerse the bread pan in water. Instead,  
fill the pan with warm water to “unstick” any  
cooked-on dough.  
The Bread Box™ can perform the following  
functions simply by pressing various pads on the  
control panel.  
• BAKE settings - There are eight BAKE settings.  
To make a loaf of bread from start to finish,  
press the SELECT pad until the desired BAKE  
setting number appears in the display window.  
(Example: 1 for Basic Light, 2 for Basic Medium,  
etc.) For best results use the program number  
(1, 2 or 3) suggested for the specific recipe. If  
you desire a different crust color you can  
change the program number. Generally  
Program number 1 is a light color, number 2 is  
a medium crust and number 3 is darkest.  
• Do not use any cleansers, scratchy pads, or  
anything that could scratch the surface of the  
bread pan or kneading blade.  
5
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THE BREAD-BAKE RECIPES  
The recipes below are recommended for your “first try” loaves. Simply follow the instructions  
in the use and care guide. Remember to add ingredients in the correct amounts and in the  
order listed. Always check the bottom of the recipe to see which setting is used for that size  
recipe. The same recipe can use different settings for different size loaves.  
1. Add ingredients to bread  
pan in order listed.  
2. Place bread pan in the  
Bread Box™.  
3. Close lid. Select the desired  
setting. Press START.  
4. Remove bread pan from  
the Bread Box™.  
5. Invert bread pan ; shake to  
remove loaf.  
WHITE BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
CORNBREAD  
Ingredients  
egg plus  
1 Pound  
1
112 Pounds  
1
1
water  
2
cup plus 1 cup plus 1 cup plus  
3 TBL  
4 tsp  
lemon juice 1 tsp  
2 TBL  
2 TBL  
1 tsp  
112 tsp  
3 TBL  
1 TBL  
314 cups  
112 tsp  
5 TBL  
2 TBL  
1 tsp  
enough water  
to equal  
3
oil  
4
cup  
1 cup  
plus 1 TBL  
2 TBL  
1 tsp  
2 TBL  
1 TBL  
salt  
sugar  
dry milk  
1 tsp  
112 TBL  
1 TBL  
2 tsp  
honey  
lemon juice  
oil  
dry milk  
salt  
corn meal  
bread flour  
active dry  
yeast  
3 TBL  
1 tsp  
3 TBL  
2 TBL  
4 cups  
134 tsp  
3 TBL  
2 TBL  
bread flour 214 cups  
active dry 1 tsp  
yeast  
1 tsp  
112 tsp  
1
1
4
cup  
3
cup  
Use Setting  
1
1
2
2 cups  
112 tsp  
3 cups  
214 tsp  
Use Setting  
1
2
Tip: Wrinkled top is typical of this loaf.  
6
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FRENCH BREAD  
DILL BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients 1 Pound 112 Pounds 2 Pounds  
3
water  
4
cup plus 1 cup plus 1 cup plus  
egg(s) plus  
enough plain  
yogurt to  
equal  
1
2
3
2 TBL  
1 TBL  
2 TBL  
112 TBL  
1 tsp  
7 TBL  
2 TBL  
1 tsp  
oil  
1 cup  
3
lemon juice 1 tsp  
4
cup  
plus 1 TBL 112 cups  
3
salt  
sugar  
4
tsp  
1 tsp  
114 tsp  
2tsp  
oil  
1 TBL  
2 TBL  
1 tsp  
214 tsp  
2 TBL  
1 TBL  
7 tsp  
1 tsp  
314 tsp  
3 TBL  
112 TBL  
1 tsp  
112 tsp  
312 cups  
214 tsp  
lemon juice 1 tsp  
bread flour 214 cups  
active dry 112 tsp  
yeast  
413 cups  
1 TBL  
salt  
112 tsp  
sugar  
dried dill  
weed  
4 tsp  
112 tsp  
Use Setting  
7
7
7
dried minced 2 tsp  
onion  
1 TBL  
412 tsp  
bread flour 2 cups  
active dry  
yeast  
3 cups  
214 tsp  
4 cups  
214 tsp  
112 tsp  
Use Setting  
1
2
2
RAISIN NUT TRAIL MIX BREAD  
HOLIDAY BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients  
water  
1 Pound  
112 Pounds  
3
cup plus 1 cup plus 114 cups  
1
1
water  
4
3
cup  
4
cup  
1 TBL  
1 TBL  
3 TBL  
1 tsp  
112 tsp  
3 TBL  
314 cups  
2tsp  
oil  
4 tsp  
2 TBL  
oil  
212 TBL  
5 TBL  
1 tsp  
2 tsp  
lemon juice  
milk  
salt  
1 tsp  
1 tsp  
1
3
lemon juice 1 tsp  
3
cup  
tsp  
4
cup  
3
salt  
honey  
1 tsp  
2 TBL  
bread flour 2cups  
active dry 134 tsp  
4
1 tsp  
1
1
4
cup  
sugar  
3 TBL  
2 cups  
2 tsp  
4
cup  
414 cups  
214 tsp  
bread flour  
active dry  
yeast  
candied fruit*  
walnuts*  
Use Setting  
3 cups  
234 tsp  
yeast  
trail mix*  
Use Setting  
1
2
3
1
1
2
cup  
1
3
cup  
4
cup  
3
3
cup  
cup  
2
2
cup  
cup  
8
1
1
1
2
8
* add at the beeps  
* add at the beeps  
ITALIAN HERB BREAD  
DRIED FRUIT BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients  
water  
1 Pound  
112 Pounds  
1 cup  
7
1 cup plus 112 cups  
2 TBL  
3
water  
8  
cup  
4
cup  
plus 2 TBL  
3 TBL  
oil  
4 tsp  
lemon juice 1 tsp  
2 TBL  
1 tsp  
2 TBL  
1 tsp  
2 tsp  
3 TBL  
2 TBL  
4cups  
112 TBL  
oil  
2 TBL  
1 tsp  
1 tsp  
112 TBL  
1 TBL  
214 cups  
112 tsp  
lemon juice  
salt  
brown sugar  
dry milk  
1 tsp  
112 tsp  
salt  
sugar  
dry milk  
1 tsp  
1 TBL  
1 TBL  
112 tsp  
3 TBL  
1 TBL  
314 cups  
1 TBL  
212 TBL  
112 TBL  
3 cups  
bread flour 214 cups  
Italian herb 214 tsp  
seasoning  
bread flour  
active dry  
yeast  
dried fruit*  
nutmeg*  
Use Setting  
212 tsp  
active dry 114 tsp  
yeast  
112 tsp  
1
112 tsp  
1
1
3
2
2
cup  
tsp  
4
cup  
1
1 tsp  
8
Use Setting  
7
8
* add at the beeps  
7
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CHEESE ONION BREAD  
EGG BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients 1 Pound 112 Pounds 2 Pounds  
3
3
water  
4
cup  
4
cup  
112 cups  
egg(s) plus 1  
2
3
plus 3 TBL  
1 tsp  
1 tsp  
3 TBL  
3 cups  
114 tsp  
enough milk  
to equal  
1
lemon juice 1 tsp  
1 tsp  
2
cup  
1 cup plus 112 cups  
1
salt  
2
tsp  
112 tsp  
3 TBL  
3 TBL  
1 tsp  
1
1
sugar  
2 TBL  
4  
cup  
oil  
2 TBL  
4
cup  
bread flour 214 cups  
active dry 1 tsp  
414 cups  
134 tsp  
lemon juice 1 tsp  
salt  
sugar  
bread flour 2 cups  
active dry 112 tsp  
yeast  
1 tsp  
112 tsp  
4 tsp  
214 tsp  
2 TBL  
3 cups  
214 tsp  
1 TBL  
3 TBL  
4 cups  
1 TBL  
yeast  
shredded  
cheese  
1
3
2
cup  
4
cup  
1 cup  
dried onion 1 TBL  
Use Setting 1  
112 TBL  
2
2 TBL  
2
Use Setting 1  
2
2
Tip:  
Wrinkled top if typical of this bread  
JALAPENO BREAD  
BLOODY MARY BREAD  
Ingredients  
water  
1 Pound  
112 Pounds  
2 TBL  
Ingredients 1 Pound 112 Pounds 2 Pounds  
1
2
1
1
1
2
cup  
3
cup  
water  
4
cup  
4  
4
cup  
cup  
4
cup  
3
oil  
112 TBL  
bloody mary 12 cup  
mix  
1 cup  
lemon juice  
whole kernel  
corn, well  
drained  
1 tsp  
1 tsp  
1
3
2
cup  
4
cup  
oil  
1 TBL  
2 TBL  
3 TBL  
1 tsp  
1 tsp  
lemon juice 1 tsp  
1 tsp  
1
3
salt  
2
tsp  
4
tsp  
jalapeno chilies, 2 TBL  
3 TBL  
1 tsp  
honey  
fresh  
1 TBL  
1 TBL  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
well drained  
salt  
1
2
tsp  
chopped  
parsley  
chopped  
green onion  
(tops only)  
bread flour 2 cups  
active dry 112 tsp  
yeast  
sugar  
1 TBL  
2 TBL  
1
1
corn meal  
bread flour  
fresh cilantro  
active dry  
yeast  
3  
cup  
2
cup  
1 TBL  
2 TBL  
3 TBL  
2 cups  
2 tsp  
112 tsp  
3 cups  
1 TBL  
2 tsp  
312 cups  
214 tsp  
4 cups  
1 TBL  
Use Setting  
1
1
Use Setting 1  
2
2
Tip:  
May be textured on top.  
BEER BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
1
1
1
water  
beer*  
oil  
3
4
cup  
cup  
3
cup  
2  
cup  
2
1 cup  
2 TBL  
1 tsp  
113 cups  
8 tsp  
1 tsp  
4 tsp  
lemon juice 1 tsp  
salt  
sugar  
bread flour 2 cups  
active dry 112 tsp  
yeast  
1 tsp  
2 TBL  
112 tsp  
3 TBL  
3 cups  
214 tsp  
2 tsp  
1
4
cup  
4 cups  
214 tsp  
Use Setting 1  
2
2
*Beer should be flat and at room temperature  
8
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POTATO BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
WHITE AND WHEAT BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
3
egg (s) plus 1  
enough  
2
2
water  
4
cup  
1 cup  
113 cups  
plus 2 TBL  
112 TBL  
1 tsp  
water to  
equal  
oil  
1 TBL  
lemon juice 1 tsp  
2 TBL  
1 tsp  
3
4
cup  
1 cup  
112 cups  
plus 3 TBL plus 1 TBL  
salt  
1 tsp  
2 TBL  
1 TBL  
112 tsp  
3 TBL  
2 tsp  
1
oil  
2 TBL  
2 TBL  
plus 2 tsp  
1 tsp  
3 TBL  
sugar  
dry milk  
4
cup  
112 TBL  
2 TBL  
lemon juice 1 tsp  
1 tsp  
bread flour 134 cups  
223 cups  
312 cups  
1
1
1
1
dry milk  
salt  
sugar  
2 TBL  
1 tsp  
4 tsp  
3 TBL  
4
cup  
whole  
4
cup  
3
cup  
2
cup  
112 tsp  
2 tsp  
wheat flour  
active dry 1 tsp  
yeast  
2 TBL  
2 TBL  
112 tsp  
6
2 tsp  
6
1
1
white pepper 18 tsp  
3  
8
tsp  
cup  
4
tsp  
cup  
1
1
1
instant  
4
cup  
2
Use Setting 6  
mashed  
potato flakes  
chopped  
green onion,  
(tops only)  
1 TBL  
112 TBL  
2 TBL  
bread flour 2 cups  
314 cups  
214 tsp  
2
4 cups  
1 TBL  
2
plus 2 TBL  
active dry 112 tsp  
yeast  
Use Setting 1  
DAIRY WHOLE WHEAT BREAD  
RAPID WHOLE WHEAT BREAD  
Ingredients  
milk  
water  
112 Pounds  
2 Pounds  
Ingredients  
water  
1 Pound  
2 Pounds  
1 cup  
1
3
3
2
cup  
4  
4
cup  
cup  
cup  
4
cup  
1
5 TBL  
2 TBL  
1 tsp  
plus 3 TBL  
2 TBL  
plus 6 TBL  
3 TBL  
1
oil  
4
oil  
lemon juice  
salt  
1 tsp  
112 tsp  
lemon juice  
honey  
cottage cheese  
salt*  
bread flour  
whole wheat  
flour  
active dry  
yeast  
1 tsp  
112 TBL  
3
4
cup  
cup  
1
112 tsp  
214 tsp  
6 TBL  
1
1
1
4
cup  
brown sugar,  
firmly packed  
dry milk  
whole wheat  
flour  
active dry  
yeast  
Use setting  
4
cup  
112 tsp*  
2 cups  
1 cup  
112 tsp*  
234 cups  
114 cups  
2 TBL  
3 TBL  
4 cups  
234 cups  
114 tsp  
2 tsp  
6
234 tsp  
6
312 tsp  
6
Use Setting  
6
*salt amounts are correct  
MILK BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
3
3
milk  
4
cup  
4  
cup  
114 cups  
plus 3 TBL plus 2 TBL  
oil  
1 TBL  
2 TBL  
1 tsp  
112 tsp  
112 tsp  
3 cups  
114 tsp*  
3 TBL  
1 tsp  
2 tsp  
2 tsp  
4 cups  
134 tsp  
lemon juice 1 tsp  
salt  
sugar  
bread flour 2 cups  
active dry 114 tsp*  
yeast  
114 tsp  
114 tsp  
Use Setting 1  
1
1
* yeast amounts are correct  
Tip:  
Loaves will have a light color, thin and crispy  
crust.  
9
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SUNFLOWER AND SESAME  
SEED BREAD  
CINNAMON RAISIN BREAD  
Ingredients  
1 Pound  
112 Pounds  
112 Pounds  
2 Pounds  
7
Ingredients  
water  
8
cup  
1 cup plus  
2 TBL  
egg plus  
1
1
enough water  
to equal  
oil  
1 TBL  
1 tsp  
1 TBL  
1 tsp  
4 tsp  
1 tsp  
112 TBL  
112 tsp  
212 TBL  
1 cup  
1 cup plus  
2 TBL  
3 TBL  
1 tsp  
2 TBL  
112 tsp  
1 TBL  
lemon juice  
dry milk  
salt  
lt. brown sugar, 112 TBL  
firmly packed  
bread flour  
active dry  
yeast  
cinnamon*  
raisins*  
oil  
2 TBL  
1 tsp  
1 TBL  
1 tsp  
2 tsp  
lemon juice  
honey  
salt  
214 cups  
112 tsp  
3 cups  
212 tsp  
sugar  
sesame seeds 2 TBL  
cumin seeds  
sunflower seeds 112 TBL  
bread flour  
whole wheat  
flour  
active dry  
yeast  
3 TBL  
1
1
1
3
4
tsp  
4  
tsp  
2
3
3
tsp  
cup  
cup  
2  
4
tsp  
cup  
cup  
1
1
1
2 TBL  
234 cups  
1 cup  
212 cups  
1
nuts*  
Use Setting  
2
1
2  
cup  
8
8
*add at the beeps  
112 tsp  
6
212 tsp  
6
Use Setting  
WHOLE WHEAT CINNAMON  
RAISIN WALNUT BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
WHOLE WHEAT BREAD  
Ingredients  
1 Pound  
2 Pounds  
3
water  
4  
cup  
1 cup  
egg(s) whites 1  
plus enough  
2
2
plus 3 TBL  
2 TBL  
plus 6 TBL  
3 TBL  
oil  
3
lemon juice  
salt  
brown sugar  
dry milk  
whole wheat  
flour  
active dry  
yeast  
Use Setting  
1 tsp  
112 tsp  
214 tsp  
6 TBL  
water to equal  
4
cup  
1 cup  
2 TBL  
1 tsp  
3 TBL  
112 tsp  
1 tsp  
114 cups  
212 TBL  
112 TBL  
112 tsp  
oil  
1
lemon juice 1 tsp  
molasses 2 TBL  
1 tsp  
4  
cup  
1
4
cup  
2 TBL  
234 cups  
3 TBL  
4 cups  
salt  
cinnamon  
1 tsp  
2 tsp  
114 tsp  
4 cups  
3
4
tsp  
214 tsp  
4
1 TBL  
5
whole wheat 2 cups  
flour  
active dry 112 tsp  
3 cups  
214 tsp  
1 TBL  
yeast  
raisins*  
walnuts*  
1
1
3
2
4
cup  
cup  
2
cup  
cup  
2  
4
cup  
cup  
1
1
1
3
Use Setting 8  
8
8
*add at the beeps  
CULTURED  
BUTTERMILK BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
3
cultured  
buttermilk  
oil  
4
cup  
1 cup  
plus 2 TBL  
3 TBL  
112 cups  
1
2 TBL  
4
cup  
lemon juice 1 tsp  
1 tsp  
1 tsp  
2 tsp  
salt  
1 tsp  
112 tsp  
1
honey  
2 TBL  
3 TBL  
2
4
cup  
tsp  
1
1
1
baking soda 4 tsp  
bread flour 212 cups  
active dry 114 tsp  
yeast  
4  
tsp  
314 cups  
112 tsp  
414 cups  
134 tsp  
Use Setting 1  
1
1
10  
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ONION RYE BREAD  
(Whole Grain Rye)  
PUMPERNICKEL BREAD  
(Whole Grain Rye)  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients 1 Pound 112 Pounds 2 Pounds  
egg(s) plus  
enough water  
to equal  
1
1
2
egg(s) plus  
enough water  
to equal  
1
1
2
7
7
8
cup  
1 cup plus 113 cups  
2 TBL  
112 TBL  
1 tsp  
8
cup  
1 cup  
1cup  
plus 2 TBL plus 6 TBL  
112 TBL  
1 tsp  
oil  
1 TBL  
2 TBL  
oil  
1 TBL  
2 TBL  
lemon juice 1 tsp  
1 tsp  
lemon juice 1 tsp  
1 tsp  
1
1
honey  
dry milk  
salt  
bread flour 1 cup  
whole wheat 12 cup  
2 TBL  
1 TBL  
1 tsp  
3 TBL  
2 TBL  
112 tsp  
4
cup  
honey  
dry milk  
salt  
bread flour 1 cup  
whole wheat 2 cup  
2 TBL  
1 TBL  
1 tsp  
3 TBL  
2 TBL  
112 tsp  
4
cup  
3 TBL  
2 tsp  
3 TBL  
2 tsp  
112 cups 214 cups  
112 cups 2cups  
3
1
3
4
cup  
1 cup  
4  
cup  
1 cup  
flour  
flour  
1
2
1
2
rye flour  
caraway  
seeds  
dried minced 2 TBL  
onion  
active dry 112 tsp  
yeast  
2
cup  
3
cup  
1 cup  
3 TBL  
rye flour  
caraway  
seeds  
cocoa  
powder  
instant  
coffee  
granules  
active dry 112 tsp  
yeast  
2
cup  
3
cup  
1 cup  
3 TBL  
1 TBL  
2 TBL  
3 TBL  
2 tsp  
8
1 TBL  
2 TBL  
1 tsp  
2 TBL  
3 TBL  
112 tsp  
1
1
4
cup  
4
cup  
1 TBL  
8
1 TBL  
Use Setting 8  
2 tsp  
8
1 TBL  
8
Tip:  
Loaves will be short and dense.  
Use Setting 8  
Tip:  
Loaves will be short and dense.  
MAPLE BREAD  
CARAWAY RYE BREAD  
(Whole Grain Rye)  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients  
water  
1 Pound  
112 Pounds  
1 cup plus  
2 TBL  
3
4
cup  
egg(s) plus  
enough water  
to equal  
1
1
2
lemon juice  
oil  
maple syrup  
maple flavoring  
salt  
bread flour  
oatmeal, regular  
or instant  
walnuts  
active dry  
yeast  
1 tsp  
1tsp  
212 TBL  
4 TBL  
7
8
cup  
1 cup  
113 cups  
1
1
4
cup  
tsp  
2  
3
cup  
tsp  
plus 2 TBL  
112 TBL  
1 tsp  
1
1
4
oil  
1 TBL  
2 TBL  
1 tsp  
2 tsp  
3 cups  
1 cup  
lemon juice 1 tsp  
1 tsp  
1
2 cups  
honey  
dry milk  
salt  
bread flour 1 cup  
whole wheat 12 cup  
2 TBL  
1 TBL  
1 tsp  
3 TBL  
4
cup  
1
2
cup  
2 TBL  
3 TBL  
2 tsp  
112 tsp  
1
3
112 cups 214 cups  
2
cup  
4
cup  
112 tsp  
212 tsp  
3
4  
cup  
1 cup  
flour  
1
2
Use Setting  
2
2
rye flour  
caraway  
seeds  
active dry 112 tsp  
yeast  
2
cup  
3
cup  
1 cup  
3 TBL  
1 TBL  
2 TBL  
2 tsp  
8
* vanilla flavoring may be substituted  
1 TBL  
8
Use Setting 8  
Tip:  
Loaves will be short and dense.  
11  
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BANANA BREAD  
CHUNKY NUT BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients  
egg(s) plus  
1 Pound  
1
2 Pounds  
2
7
water  
8
cup  
1 cup  
1 cup  
enough water  
to equal  
plus 1 TBL plus 5 TBL  
1
2
cup  
1 cup  
oil  
2 TBL  
2 TBL  
1 tsp  
112 tsp  
2 TBL  
314 cups  
3 TBL  
1 tsp  
2 tsp  
3 TBL  
4 cups  
plus 2 TBL  
lemon juice 1 tsp  
salt  
honey  
bread flour 2 cups  
1
1
mashed banana’s  
oil  
lemon juice  
dry milk  
salt  
sugar  
ginger  
instant coffee  
granules  
bread flour  
active dry yeast 112 tsp  
3
cup  
2  
cup  
1 tsp  
1 TBL  
1 TBL  
1 TBL  
1 tsp  
6 TBL  
112 tsp  
1 tsp  
1
4
cup  
plus 6 TBL  
active dry 114 tsp  
yeast  
roasted*  
sunflower  
or pumpkin  
seeds  
114 tsp  
112 tsp  
1 cup  
1 tsp  
3 TBL  
3 TBL  
1
1
1
2
4  
tsp  
2
tsp  
3
cup  
3
cup  
112 tsp  
214 tsp  
223 cups  
4 cups  
1 TBL  
2
Use Setting 8  
8
8
Use Setting  
1
* add at the beeps  
Tip:  
May be textured on top.  
SPICED PUMPKIN BREAD  
HONEY GRANOLA BREAD  
Ingredients 1 Pound 112 Pounds 2 Pounds  
Ingredients 1 Pound 112 Pounds 2 Pounds  
3
egg plus  
enough  
water to  
equal  
1
1
1
water  
4
cup  
1 cup  
1 cup  
plus 2 TBL plus 6 TBL  
oil  
2 TBL  
4 TBL  
1 tsp  
5 TBL  
1 tsp  
1
1
1
4
cup  
4
cup  
4  
cup  
lemon juice 1 tsp  
oil  
2 TBL  
3 TBL  
1 tsp  
1 cup  
2 TBL  
1 tsp  
honey  
dry milk  
salt  
2 TBL  
2 TBL  
2 TBL  
1 tsp  
3 TBL  
3 TBL  
2 tsp  
lemon juice 1 tsp  
2 TBL  
2
canned  
pumpkin  
salt  
brown sugar, 2 TBL  
firmly packed  
3
cup  
113 cups  
1
2
tsp  
bread flour 214 cups  
3 cups  
414 cups  
1 cup  
112 tsp  
3 TBL  
2 tsp  
2
3
1 tsp  
granola  
cereal  
active dry 112 tsp  
yeast  
3
cup  
4
cup  
1
4  
cup  
134 tsp  
2
2 tsp  
2
1
1
1
cloves  
nutmeg  
ginger  
cinnamon 112 tsp  
bread flour 2 cups  
4
2
2
tsp  
tsp  
tsp  
4  
4  
4
tsp  
tsp  
tsp  
2
tsp  
1
3
1 tsp  
1 tsp  
1 TBL  
4 cups  
Use Setting 1  
1
3
2 tsp  
3 cups  
plus 1 TBL  
BANANA GRANOLA BREAD  
active dry 112 tsp  
yeast  
214 tsp  
1 TBL  
2
Ingredients  
1 Pound  
2 Pounds  
3
water  
oil  
4
cup  
112 cups  
5 TBL  
1 tsp  
Use Setting 1  
2
2 TBL  
1 tsp  
*this is correct amount for oil  
lemon juice  
banana  
flavoring*  
salt  
1
2
tsp  
1 tsp  
1
2  
tsp  
2 tsp  
honey  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
dry milk  
bread flour  
dried banana  
chips  
granola cereal  
active dry  
yeast  
214 cups  
414 cups  
1
1
3  
cup  
2
cup  
2
3
cup  
1 cup  
2 tsp  
112 tsp  
Use Setting  
8
8
*vanilla flavoring may be substituted if you do not  
have banana flavoring  
12  
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SOY CHEDDAR CHEESE BREAD  
SOY ALMOND FRUIT BREAD  
Ingredients  
water  
oil  
112 Pounds  
1 cup plus 2 TBL  
2 TBL  
Ingredients  
water  
oil  
112 Pounds  
1 cup plus 2 TBL  
3 TBL  
lemon juice  
salt  
sugar  
1 tsp  
1 tsp  
lemon juice  
almond extract  
salt  
sugar  
dry milk  
bread flour  
soy flour  
diced, mixed dried fruit*  
slivered almonds*  
active dry yeast  
Use Setting  
1 tsp  
1
2
tsp  
2 TBL  
112 tsp  
1
dry milk  
4
cup  
212 TBL  
112 TBL  
212 cups  
onion salt  
dry mustard  
bread flour  
soy flour  
active dry yeast  
shredded cheddar  
cheese  
1 tsp  
1 tsp  
212 cups  
1
2
cup  
cup  
1
1
2
cup  
2
112 tsp  
112 cups  
2 TBL  
212 tsp  
8
Use Setting  
8
*add at the beeps  
SOY CINNAMON RAISIN BREAD  
SOY HERB BREAD  
Ingredients  
water  
oil  
112 Pounds  
1 cup plus 2 TBL  
2 TBL  
1 tsp  
1tsp  
Ingredients  
water  
oil  
lemon juice  
salt  
sugar  
112 Pounds  
1 cup plus 2 TBL  
2 TBL  
1 tsp  
112 tsp  
3 TBL  
1TBL  
lemon juice  
salt  
sugar  
dry milk  
cinnamon  
bread flour  
soy flour  
active dry yeast  
raisins*  
2 TBL  
1
4  
cup  
dry milk  
1 tsp  
dill weed  
garlic salt  
dry mustard  
basil  
oregano  
bread flour  
soy flour  
active dry yeast  
Use Setting  
1 tsp  
212 cups  
1
2
2
4
4
tsp  
tsp  
tsp  
tsp  
1
1
2
cup  
112 tsp  
1
1
1
2
cup  
234 cups  
Use Setting  
8
1
2
cup  
*add at the beeps  
112 tsp  
1
13  
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Real Dough ... the easy way  
The DOUGH setting allows you to make a variety of doughs. The machine does the mixing  
and kneading: you do the shaping and baking.  
Be sure to allow time for the dough to “rest” and “rise,” as indicated. And remember the key  
guide words, “light” and “little” . . . use a light touch when rolling and shaping the dough and  
handle the dough as little as possible.  
TIPS FOR MAKING DOUGH  
• Remove DOUGH as soon as the cycle is complete and continue with instructions.  
• Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting  
board or countertop  
• Let the dough double in size when directed to in a recipe. If it does not double in size, the  
resulting product may not be tender. Dough is ready when an indentation remains when the  
dough is touched.  
• An empty oven with warm water placed in a bowl at the bottom makes a great place for  
proofing dough. Remember to remove dough before preheating the oven.  
• If the dough you are rolling “shrinks back,” let it rest covered for a few minutes and roll  
again.  
• The Delayed finish feature should NOT be used with dough recipes that contain eggs, milk  
or other foods that could spoil if left at room temperature.  
• For best results, remove dough promptly when the setting is complete. Follow directions for  
shaping and baking. If you allow the dough to remain in the unit after the cycle is complete,  
it may overrise and damage the machine.  
14  
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CHALLAH BRAID  
CINNAMON ROLLS  
Ingredients  
egg plus  
16 rolls  
24 rolls  
1
Ingredients Regular  
egg(s) plus 1  
Large  
Ex. Large  
2
1
1
enough water  
to equal  
lemon juice  
bread flour  
salt  
sugar  
oil  
active dry  
yeast  
Filling:  
butter, softened  
brown sugar,  
firmly packed  
walnuts, finely  
chopped  
enough  
water to  
equal  
lemon juice 1 tsp  
bread flour 2 cups  
salt  
sugar  
oil  
active dry 1 tsp  
yeast  
Wash:  
egg yolk(s) 1  
beaten  
3
1 cup plus 112 cups  
1 TBL  
1 cup  
1 tsp  
312 cups  
112 cups  
1 tsp  
4  
cup  
412 cups  
1 tsp  
1 tsp  
314 cups  
112 tsp  
2 TBL  
3 TBL  
112 tsp  
412 cups  
2 tsp  
1 tsp  
112 tsp  
1
1
3
cup  
cup  
3
2
cup  
cup  
1 tsp  
112 TBL  
2 TBL  
1
1
4
2 TBL  
112 tsp  
2 tsp  
1
4
cup  
2 tsp  
1
1
3
3
cup  
cup  
2
2
cup  
cup  
1
1
1
2
1
1
4
cup  
3  
cup  
water  
1 TBL  
1 TBL  
1 TBL  
2 TBL  
112 TBL  
Topping:  
poppy  
seeds  
cinnamon  
raisins  
2 TBL  
3 TBL  
1
1 tsp  
1
4
cup  
3
cup  
(optional)  
Glaze:  
powdered sugar  
water or milk  
vanilla  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. Place on a lightly floured surface and punch  
down. Divide into thirds, making 3, 10-inch (13-  
inch) 16-inch) ropes with tapered ends. Pinch  
ropes together at one end, braid together, pinch-  
ing together at other end and secure braid.  
Transfer to greased baking sheet; let rise until  
doubled in size, about 45 minutes. Combine  
Wash ingredients and brush onto braid. Sprinkle  
with poppy seeds. Bake in preheated 375°F  
oven for 25 minutes or until golden brown.  
1
2
2
cup  
3
cup  
cup  
1
3 TBL  
4
1
2
tsp  
1 tsp  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan.  
On a lightly floured surface, punch down and roll  
into a 12 X 16-in (16 X 24-inch) rectangle.  
Spread with  
1
3
cup (12 cup) butter. Combine  
remaining Filling ingredients and sprinkle over  
butter. Roll up tightly, jelly-roll style, starting at  
the 12-inch (16-inch) side. Cut into one inch  
1 braid  
pieces. Place in 2 (3) greased 9-inch square  
1
pans about  
2-inch apart. Let stand in warm,  
draft-free place for one hour, or until doubled in  
size. Bake in preheated 350°F oven 25 to 35  
minutes, or until golden brown. Mix together  
Glaze ingredients until smooth an drizzle over  
top of warm rolls.  
16 (24) rolls  
15  
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DINNER ROLLS  
BUTTERMILK ROLLS  
Ingredients  
18 rolls  
1 cup  
24 rolls  
Ingredients 12 rolls  
18 rolls  
24 rolls  
cultured  
buttermilk  
lemon juice  
bread flour  
whole wheat  
flour  
salt  
honey  
oil  
wheat germ  
baking soda  
active dry  
yeast  
Brush:  
butter, melted  
112 cups  
egg plus  
enough  
water to  
equal  
1
1
1
3
4
cup  
1 cup  
113 cups  
1 tsp  
1 tsp  
114 cups  
2 cups  
3
4
cup  
plus 1 TBL  
1 tsp  
314 cups  
1 tsp  
113 cups  
lemon juice 1 tsp  
1 tsp  
bread flour 2 cups  
4 cups  
112 tsp  
2 TBL  
1
salt  
sugar  
oil  
2  
tsp  
112 tsp  
1 tsp  
112 TBL  
1
2 TBL  
2 TBL  
3 TBL  
3 TBL  
4
cup  
cup  
1
1
3 TBL  
4
cup  
cup  
tsp  
4
1
1
active dry 1 tsp  
yeast  
112 tsp  
2 tsp  
3
cup  
tsp  
2
1
1
4
4
134 tsp  
2 tsp  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
2 TBL  
3 TBL  
pan. Place on  
a
lightly floured surface.  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. Place on lightly floured surface, divide into  
Depending on which size recipe used, divide  
dough into 12, 18, or 24 pieces. Shape into balls.  
Place on greased baking sheet(s) about 12 inch  
apart. Let stand, covered, in warm, draft-free  
place, 30 minutes, or until doubled in size. Bake  
in preheated 350°F oven 20 to 30 minutes, or  
until golden brown.  
18 (24) equal pieces. Shape pieces into balls  
1
and place  
2
inch apart on greased baking  
sheets. Cover and let rise in warm, draft-free  
place, 30 minutes, or until doubled in size. Brush  
with melted butter. Bake in preheated 350°F  
oven 10 to 15 minutes, or until golden brown.  
12, 18, or 24 rolls  
18 (24) rolls  
16  
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WHEAT DINNER ROLLS  
CHEEZY GARLIC ROLLS  
Ingredients  
water  
lemon juice  
bread flour  
whole wheat  
flour  
12 rolls  
cup  
1 tsp  
114 cups  
1 cup  
18 rolls  
Ingredients  
18 rolls  
24 rolls  
1
3
4
112 cups  
1 tsp  
egg plus  
water to  
equal  
1
212 cups  
2 cups  
1 cup  
2 TBL  
1 tsp  
113 cups  
3 TBL  
1 tsp  
oil  
lemon juice  
salt  
sugar  
bread flour  
active dry  
yeast  
Topping:  
parmeasan  
cheese  
1
salt  
2  
tsp  
2 TBL  
1 tsp  
1 tsp  
112 tsp  
1
1
1
light brown  
sugar, firmly  
packed  
dry milk  
oil  
4
cup  
3
cup  
312 cups  
114 tsp  
2
cup  
412 cups  
2 tsp  
1 TBL  
1 TBL  
112 tsp  
2 TBL  
2 TBL  
2 tsp  
1
1
active dry  
yeast  
3
cup  
2
cup  
garlic, finely  
chopped  
butter, melted  
112 TBL  
3 TBL  
2 TBL  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START.  
1
4
cup  
When setting is complete, remove dough. Place  
on lightly floured surface and divide into 12 (18)  
equal pieces. Shape into balls. Place into 2 (3)  
greased 9 inch cake pans for “pull apart” rolls or  
space 2 inches apart on greased baking sheet(s)  
for regular rolls. Cover and let rise in warm, draft-  
free place 30 minutes, or until doubled in size.  
Bake in preheated 350°F oven 25 to 35 minutes,  
or until golden brown.  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START.  
When setting is complete, remove dough, place  
on a lightly floured surface, divide dough into 18  
(24) equal pieces. Combine cheese and garlic.  
Dip one side of dough pieces in melted butter  
and then dip in cheese-garlic mixture. Arrange in  
single layer in well-greased 13x9-inch (2, 9-inch  
square) baking dish. Cover and let rise in warm,  
draft-free place, 45 minutes, or until doubled in  
size. Bake in preheated 325°F oven 35-45 min-  
utes, or until golden brown.  
12 (18) rolls  
18 (24) rolls  
17  
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PIZZA CRUST  
SOFT PRETZELS  
Ingredients  
water  
oil  
lemon juice  
salt  
sugar  
dry milk  
bread flour  
active dry  
yeast  
1 Crust  
cup  
1 TBL  
1 tsp  
2 Crusts  
123 cups  
2 TBL  
1 tsp  
Ingredients  
water  
bread flour  
salt  
egg yolk  
oil  
lemon juice  
sugar  
16  
114 cups  
312 cups  
1 tsp  
3
4
1
2  
tsp  
1 tsp  
1
1 TBL  
1 TBL  
214 cups  
1 tsp  
2 TBL  
2 TBL  
412 cups  
2 tsp  
1 TBL  
1 tsp  
2 TBL  
1
white pepper  
active dry yeast  
Glaze:  
8
tsp  
1 TBL  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan.  
egg white  
water  
Toppings:  
kosher salt or sesame  
seeds  
1
1 TBL  
Press dough into a 12-inch round greased  
pan(s), raising edge of dough. Spread pizza  
sauce over the dough. Sprinkle with cheese  
and/or other toppings of your choice.  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan.  
Bake in a preheated 425°F oven for 20-25  
minutes or until crust is golden brown around  
edges.  
Punch down and on a lightly floured surface cut  
the dough into 16 equal pieces. Roll each piece  
of dough into a rope about 16” long. Shape each  
rope into a pretzel. (Cross the ends of the rope  
to make a loop; twist the crossed ends once and  
fold across the loop.)  
1 (2) Pizza Crusts  
Place the pretzels on a greased baking sheet  
112” apart. Brush with combined egg white and  
water. Sprinkle with salt or sesame seeds. Bake  
in preheated 375°F oven for 15 to 20 minutes or  
until golden brown.  
16 pretzels  
18  
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LAYERED PIZZA LOAF  
FRENCH BAGUETTES  
Ingredients  
water  
lemon juice  
bread flour  
salt  
1 Loaf  
cup  
1 tsp  
214 cups  
2 Loaves  
Ingredients  
water  
lemon juice  
bread flour  
salt  
2 Loaves  
1 cup  
1 tsp  
212 cups  
1 tsp  
3 Loaves  
3
4
123 cups  
1 tsp  
134 cups  
1 tsp  
412 cups  
1 tsp  
412 cups  
2 tsp  
1
2  
tsp  
sugar  
dry milk  
oil  
active dry  
yeast  
Filling:  
1 TBL  
1 TBL  
1 TBL  
1 tsp  
2 TBL  
2 TBL  
2 TBL  
2 tsp  
sugar  
active dry  
yeast  
Wash:  
egg yolk (s)  
water  
1 TBL  
2 TBL  
2 tsp  
112 tsp  
1
2
1 TBL  
2 TBL  
frozen chopped 1 pkg.  
spinach, thawed (10-oz.)  
and squeezed  
2 pkgs.  
(10-oz.)  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. Punch dough down and place on lightly  
floured surface.  
Roll dough into 12 x 16-inch (12 x 24-inch)  
rectangle, rolling to remove air bubbles. Divide  
dough into 2 (3) 12 x 8-inch pieces. Roll up  
tightly, jelly-roll style, starting at the 12-inch side.  
Shape into 12-inch long loaves. Place 3 inches  
apart on greased baking sheet(s). With a sharp  
knife, make 3 to 4 diagonal slashes across each  
loaf top. Cover and let rise in warm, draft-free  
place, 30 to 40 minutes, or until doubled in size.  
Brush combined Wash ingredients over tops of  
loaves. Bake in preheated 375°F oven 20 to 30  
minutes, or until golden brown.  
dry  
1
2
grated parmesan  
cheese  
3
cup  
3
cup  
cup  
large egg(s)  
1
2
1
finely chopped 3 TBL  
fresh basil  
3  
shredded  
12 oz.  
1 lb. 8 oz.  
1 lb. 8 oz.  
mozzarella  
cheese  
cooked and  
crumbled Italian  
sausage  
3
4
lb.  
pizza sauce  
thinly sliced  
pepperoni  
sliced black  
olives  
113 cups  
223 cups  
1
1
4  
lb.  
2  
lb.  
1 cup  
2 cups  
2 (3) loaves  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
Italian Round Loaf  
Use either size of the French baguettes recipe  
above. Remove dough from bread pan. Place on  
lightly floured surface, shape dough into 1 (2)  
large ball(s). Place on greased baking sheet(s).  
Cover and let rise in a warm, draft-free place, 30  
to 45 minutes or until doubled in size. Bake in  
preheated 350°F oven 30 to 45 minutes, or until  
golden brown and sounds hollow when tapped.  
1
pan. Set aside 4 of the dough. Roll remaining 34  
of dough into 1 (2) 11 x 17-inch rectangle(s). Line  
1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes.  
Combine spinach, parmesan cheese, egg(s) and  
basil in medium size bowl and mix well. Sprinkle  
1
2
(14) of the mozzarella cheese on top of dough  
1
layer. Top with  
2  
(14) of the cooked sausage,  
pizza sauce, spinach mixture, pepperoni slices  
and olives. Repeat layers beginning with moz-  
zarella cheese and ending with olives.  
1 (2) loaf (loaves)  
Roll remaining dough into a rectangle(s) to fit the  
top of the filled loaf pan, pinching edges together  
to seal. Remove excess dough. Cut 2 slits on top  
layer of dough for steam to escape. Bake in  
preheated 357°F oven 35 to 40 minutes, or until  
crust is well browned and loaf sounds hollow  
when tapped. Allow to stand 10 minutes before  
cutting. Great served warm or refrigerated.  
1 (2) filled loaf (loaves)  
19  
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FRENCH TWISTS  
BAGELS  
Ingredients  
water  
lemon juice  
bread flour  
salt  
sugar  
active dry  
yeast  
18 Twists  
36 Twists  
113 cups  
1 tsp  
4 cups  
112 tsp  
2 TBL  
Ingredients  
water  
lemon juice  
salt  
sugar  
bread flour  
6 bagels  
1 cup  
1 tsp  
3
4
cup  
1 tsp  
2 cups  
1 tsp  
1 TBL  
112 tsp  
1 tsp  
112 TBL  
3 cups  
214 tsp  
2 tsp  
active dry  
yeast  
Glaze:  
butter, melted  
Wash:  
Glaze:  
egg, beaten  
Toppings:  
1
1
3  
cup  
2
cup  
1
egg yolk(s)  
water  
Sesame seeds, poppy  
seeds, cracked wheat,  
wheat flakes or dried  
onion flakes (optional).  
1 TBL  
2 TBL  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. Punch down and divide into 18 (36) equal  
pieces. On a lightly floured surface, roll into 14  
to 16-inch ropes. Fold each rope in half and  
twist, starting at fold. Place on 2(4) greased bak-  
ing sheets and brush French twists generously  
with melted butter. Let rise in warm, draft-free  
place until doubled in size. Brush combined  
Wash ingredients over twists. Bake in preheated  
400°F oven 12 to 15 minutes, or until golden  
brown.  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. Place dough on a floured surface and  
knead for 5 to 10 minutes, until smooth.  
Cut the dough into 6 equal pieces. Form each  
piece of dough into a ball. Make a hole in the  
center of each ball with thumbs and stretch until  
smooth and hole is about 1-2 inches.  
Place bagels on a greased baking sheet. Cover  
and let rise for 10 minutes.  
18 (36) twists  
In a 3-quart saucepan, combine 2 quarts water  
and 2 tablespoons sugar; heat to boiling. Place a  
few bagels at a time in boiling water. Simmer 3  
minutes, turning once. Remove with slotted  
spoon. Place on greased cookie sheet. Brush  
tops with 1 egg, slightly beaten; sprinkle with  
desired topping. Bake in a preheated 400°F  
oven for 20 to 25 minutes or until deep golden  
brown. Cool on a wire rack.  
6 bagels  
20  
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FOCCACIA BREAD  
STICKY BREAKFAST ROLLS  
Ingredients  
water  
lemon juice  
bread flour  
salt  
sugar  
oil  
egg(s)  
active dry  
yeast  
12 rolls  
1 cup  
1 tsp  
312 cups  
18 rolls  
112 cups  
1 tsp  
Ingredients  
water  
lemon juice  
bread flour  
oil  
salt  
sugar  
active dry  
yeast  
Topping:  
fresh rosemary,  
finely chopped  
fresh chives,  
finely chopped  
garlic,  
1 loaf  
1 cup  
1 tsp  
3 cups  
1 TBL  
1 tsp  
1 TBL  
214 tsp  
412 cups  
1 tsp  
112 tsp  
1
1
3
cup  
cup  
2
cup  
cup  
1
1
4
3
1
2
2 tsp  
112 tsp  
1
Filling:  
butter, softened  
sugar  
4
4
cup  
cup  
1
2
2
3
cup  
cup  
3
cup  
cup  
1
1
1
2
cinnamon  
walnuts or  
pecans,  
chopped  
Topping:  
butter, melted  
light brown  
sugar, firmly  
packed  
1 TBL  
112 TBL  
1
2
2
cup  
3  
cup  
2 TBL  
2 TBL  
finely minced  
olive oil  
3
3
4
4
cup  
cup  
1 cup  
1 cup  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan.  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. On a lightly floured surface, roll into 12 x 16-  
Punch down, roll into a ball and flatten into a 10-  
inch circle. Place on a baking sheet. Cover  
dough liberally with olive oil. Sprinkle fresh herbs  
and garlic over the dough. Bake in a preheated  
425°F oven for 20 to 35 minutes or until golden  
brown. Serve with pasta or cut into wedges and  
serve as an appetizer.  
inch (18 x 16-inch) rectangle. Spread with the  
1
2
cup (23 cup) butter. Mix together cinnamon,  
sugar and nuts; sprinkle generously over  
buttered dough. Roll up tightly, jelly-roll style,  
starting at the 12-inch (18-inch) side. Cut roll into  
12 (18) 1-inch slices.  
1 loaf  
Combine Topping ingredients. Divide Topping  
mixture into 2 (3) 9-inch baking pans. Carefully  
place roll slices on top of mixture. Let rise in  
warm, draft-free place 30 to 40 minutes or until  
doubled in size. Bake in preheated 350°F oven  
35 to 45 minutes, or until golden brown. Let cool  
1 minute. Turn onto heatproof serving platter or  
tray. Serve warm.  
12 (18) rolls  
21  
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REFRESHING ROLLS  
Ingredients  
water  
12 rolls  
1 cup  
1 tsp  
312 cups  
18 rolls  
112 cups  
1 tsp  
lemon juice  
bread flour  
salt  
light brown  
sugar, firmly  
packed  
412 cups  
112 tsp  
1 tsp  
1
1
3  
cup  
2
cup  
1
1
oil  
4
cup  
3
cup  
active dry  
yeast  
112 tsp  
2 tsp  
Topping:  
butter, melted  
grated  
1
3
2
cup  
4
4
cup  
cup  
1
2 TBL  
orange peel  
sugar  
1
3
2  
cup  
4
cup  
Place ingredients in bread pan in order listed.  
Use DOUGH setting (9); press START. When  
setting is complete, remove dough from bread  
pan. Roll into 2, 12 (18) inch ropes. Cut each  
rope into 12 (18) pieces.  
Mix together topping ingredients in a small  
(medium) bowl. Dip pieces in Topping mixture,  
covering well. Place in greased 10 x 13-inch pan  
1
(2, 9-inch square pans), spacing about 2 inch  
apart. Let rise in warm, draft-free place, 30  
minutes, or until doubled in size. Bake in preheat-  
ed 350°F oven 20 to 30 minutes, or golden  
brown.  
12 (18) rolls  
22  
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BUTTER ... AS EASY AS 1-2-3  
Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and  
warm, straight from the breadmaker. But now Toastmaster has created a way to top even  
that–with freshly churned butter.  
Although based on the old-fashioned churning method–which used to require a lot of time and  
elbow grease–making butter in your Toastmaster Bread Box Bread & Butter Maker is now as  
easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in  
the refrigerator. This will allow the flavor of the additional ingredients to enhance the flavor of  
the butter while your bread is baking.  
A small amount of butter will be left in the bread pan after scooping out the one half cup of  
sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan  
prior to making bread. The bread will absorb the butter during the knead or bake process.  
Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the  
lid with mild soap and warm water and dry thoroughly.  
1. Make sure your breadmaker and pan are at room temperature. Pour in 1 cup (236 ml)  
cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid  
onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert  
bread pan into breadmaker and close lid.  
2. Select butter program (#10). Press start. The machine will churn for 30 minutes. About  
halfway through the cycle, the mixture may resemble whipped cream. It will then begin  
to separate. Chunks of butter will be visible and the cream will continue to separate into  
buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is  
complete.  
3. Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,  
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight-  
ly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off  
any remaining buttermilk and assist in hardening the butter.)  
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter  
1
mold (available at gourmet and kitchen specialty shops). Yield: approximately 2 cup  
butter. Cover tightly and store in refrigerator or freezer.  
TIPS FOR BETTER BUTTER  
Heavy whipping cream or heavy cream will produce the largest amount of butter. Light whipping  
cream and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you  
may have to repeat part of the 30 minute Butter Program. Stop the program when butter chunks are  
formed. Half and Half or other lower-fat dairy products without the words “whipping” or “cream” in  
the name will not churn into butter.  
The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter  
tightly wrapped to preserve flavor.  
1
1
To make salted butter, simply add 2 teaspoon salt to the 2 cup of butter after it is removed from  
pan.  
Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil  
or a resealable freezer bag and stored in the freezer at 0° F.  
23  
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All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted  
butter has just enough salt added to enhance the flavor; the salt is completely dissolved.  
The choice of salted or unsalted butter is a matter of personal preference, but many cooks  
prefer unsalted butter for baking.  
Enhance a special occasion table by serving butter in a variety of shapes. Place  
softened butter in a decorative mold, chill, unmold and refrigerate until serving.  
USING BUTTERMILK  
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the  
milk.  
This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,  
pancakes and waffles. Refrigerate until ready to use.  
If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the  
milk or water called for in the recipe. The buttermilk should be scalded before using in bread  
to improve its baking quality.  
To scald buttermilk, pour into sauce pan and heat it to 200° F (just below boiling point),  
or when tiny bubbles form around edge.  
Allow the buttermilk to cool down to 80° F before using in bread recipes. If liquid is too  
hot, it will kill the yeast.  
Using buttermilk in place of water in bread recipes will produce a fine textured loaf of  
bread with added calcium and protein. It will be shorter and more dense than the same  
recipe make with water.  
Today’s buttermilk sold in grocery stores is a cultured product rather than the by product of  
churning cream into butter. Cultured buttermilk is made from fresh lowfat or skim milk with the  
addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial  
culture added which produces the characteristic tart flavor. You will find a Cultured Buttermilk  
Bread recipe using this cultured buttermilk in the Bread recipe second.  
FLAVORED BUTTERS  
A decade ago, “flavored butter’ usually meant adding garlic or honey to butter and using it as  
a spread on toast or bread. But times have changed! Today’s great chefs have introduced us  
to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts,  
cheese or other commonly available ingredients. Now it’s easy to create these same great-  
tasting butters effortlessly in your own home.  
You’ll want to try some of the tempting recipes that follow, or experiment on your own.  
Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well  
as homemade breads of every variety. We encourage you to be creative! Bon Apetit!  
To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep  
bowl and beat in ingredients with a hand mixer for a few seconds.  
Special thanks to the following organizations for their assistance:  
American Dairy Association® for granting us permission to use their butter recipes.  
St. Louis District Dairy Council® and Mid-America Dairymen Incorporated® for dairy  
product information.  
24  
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BREAKFAST BUTTER RECIPES  
MAPLE BUTTER  
SWEET ORANGE BUTTER  
Ingredients  
butter  
orange marmalade  
Ingredients  
1
1
1
2
cup  
butter  
maple syrup  
4  
2
cup  
cup  
3 TBL  
HONEY BUTTER  
PRALINE BUTTER  
Ingredients  
butter  
honey  
Ingredients  
1
1
1
4  
2
cup  
cup  
butter  
2
cup  
pecans, finely chopped  
maple extract  
2 TBL  
1
8  
tsp  
brown sugar, firmly packed  
vanilla extract  
2 TBL  
1
4
tsp  
APPLE BUTTER  
STRAWBERRY BUTTER  
Ingredients  
butter  
cinnamon  
Ingredients  
butter  
strawberry jam  
1
1
1
2
cup  
tsp  
2
cup  
4
2 TBL  
honey or molasses  
nutmeg  
1 tsp  
1
4
tsp  
applesauce  
2 TBL  
Directions  
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.  
2. Beat in remaining ingredients until well blended.  
Serving Suggestions:  
Breakfast and brunch buffet, sweet breads, crepes, blintzes, pancakes, waffles, muffins and  
biscuits.  
25  
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FULL FLAVOR BUTTER RECIPES  
ONION BUTTER  
GARLIC BUTTER  
Ingredients  
butter  
garlic salt  
garlic powder  
Ingredients  
1
1
1
4  
4  
2
cup  
tsp  
tsp  
butter  
onion salt  
onion powder  
2
cup  
tsp  
tsp  
1
1
2
1
2  
BEER BUTTER  
JALAPENO BUTTER  
Ingredients  
butter  
beer  
Ingredients  
1
1
1
1
2  
4  
2
cup  
cup  
tsp  
butter  
2  
cup  
jalapeno peppers,  
chopped and drained  
lemon juice  
2 TBL  
seasoned salt  
1 tsp  
LIME BUTTER  
RED BELL PEPPER BUTTER  
Ingredients  
butter  
Ingredients  
1
1
2
cup  
butter  
2  
cup  
lime juice  
lime peel, grated  
2 tsp  
1 tsp  
red bell pepper, chopped  
lemon juice  
dried tarragon  
dried thyme  
1
112 TBL  
1
2
tsp  
tsp  
tsp  
tsp  
1
1
4
8
8
salt  
1
white pepper, ground  
LEMON BUTTER  
Ingredients  
butter  
1
2
cup  
lemon juice  
lemon peel, grated  
2 tsp  
1 tsp  
Directions  
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.  
2. Beat in remaining ingredients until well blended.  
Serving Suggestions:  
Broiled or grilled veal chops, pork spareribs, ham, fish steaks, bratwurst, smoked sausage,  
sauteed onions, garlic bread, pumpernickel, dark rye and cracked wheat breads, flour tortilla  
and taco shells.  
26  
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CHEESE BUTTER RECIPES  
CHEESABUTTER  
BLEU CHEESE BUTTER  
Ingredients  
Ingredients  
butter  
bleu cheese  
Worcestershire sauce  
1
3
1
butter  
dried Italian herb  
seasoning  
garlic powder  
ground black pepper  
cheddar cheese, shredded  
lemon juice  
2
4
cup  
tsp  
2
cup  
112 ounces  
1
2
tsp  
1
2
tsp  
tsp  
pound  
tsp  
1
2
4
4
1
3
FETA CHEESE BUTTER  
Ingredients  
butter  
feta cheese  
Worcestershire sauce  
1
2
cup  
112 ounces  
1
2  
tsp  
Directions  
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.  
2. Beat in remaining ingredients until well blended.  
3. Refrigerate before serving  
Serving Suggestions:  
English muffins or bagels, rye rolls, cocktail rye bread, bread sticks, baked potatoes, London  
broil, assorted crackers, canape filling, lunchmeat rollups or melted on green beans, spinach  
or other vegetables.  
27  
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FRESH HERB BUTTER RECIPES  
BASIL SPINACH BUTTER  
BASIL GARLIC BUTTER  
Ingredients  
Ingredients  
butter  
1
1
butter  
2
cup  
2  
cup  
fresh basil, finely chopped  
fresh spinach, finely chopped  
ground black pepper  
garlic powder  
2 TBL  
fresh basil, chopped*  
garlic powder  
ground black pepper  
salt  
2 tsp  
1
2 TBL  
8
tsp  
tsp  
tsp  
1
1
4  
4
tsp  
tsp  
tsp  
8
1
1
4
4
1
salt  
*OR 12 tsp dried basil  
ROSEMARY THYME BUTTER  
SPICY LEMON CHIVE BUTTER  
Ingredients  
Ingredients  
1
1
butter  
2
cup  
butter  
2
cup  
fresh rosemary, chopped*  
fresh thyme, chopped**  
salt  
112 TBL  
fresh chives, minced *  
fresh parsley, minced**  
lemon juice  
red pepper, ground  
salt  
2 TBL  
2 TBL  
112 TBL  
1
8
tsp  
2 tsp  
1
*OR 114 tsp dried rosemary  
**OR 112 tsp dried thyme  
4
8
tsp  
tsp  
1
*OR 2 TBLdried chives  
**OR 112 tsp dried parsley  
GARLIC SAGE BUTTER  
LEMON OREGANO BUTTER  
Ingredients  
butter  
fresh sage, chopped  
garlic cloves, minced*  
salt  
Ingredients  
butter  
lemon juice  
fresh oregano, chopped*  
ground black pepper  
salt  
1
1
2
cup  
4  
2
cup  
cup  
1
1 TBL  
2 large  
2 TBL  
1
1
4  
tsp  
8  
tsp  
tsp  
1
2
*OR 14 tsp dried minced garlic  
CILANTRO BUTTER  
LEMON DILL BUTTER  
Ingredients  
Ingredients  
1
1
butter  
2  
cup  
butter  
2
cup  
fresh cilantro, chopped  
salt  
2 TBL  
fresh dill, chopped*  
lemon juice  
*OR 12 tsp dried dill  
2 TBL  
1 tsp  
1
4
tsp  
Directions  
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.  
2. Beat in remaining ingredients until well blended.  
3. Refrigerate before serving.  
Serving Suggestions:  
Fresh baked bread, broiled or roast beef, poultry, fish or shellfish, (shrimp, clams, mussels)  
scrambled eggs, omelets or frittatas.  
28  
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29  
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HEAVY,  
DENSE  
TEXTURE  
OPEN,  
COARSE  
TEXTURE  
EXPLANATION  
Use water 80°F. Warm weather, high humidity or overheated liquids all  
speed up yeast action, which may cause the dough to rise too fast and the  
bread to collapse before baking begins.  
For Whole Wheat Bake, keep the water and yeast from touching. Whole  
Wheat flours vary. You may need to increase/decrease liquids and add gluten.  
Use the flour called for in the recipe. Add ingredients in the order and amounts  
listed in the recipe. Recipe can become imbalanced by an excess of whole  
grain flours, whole grains, dried fruits or other ingredients.  
Decrease yeast amount by 12 to 12 tsp.  
Yeast and/or other key ingredients were omitted or mismeasured.  
Use yeast before expiration date. Use regular active dry yeast or quick or  
rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated  
or frozen. If using jarred yeast and it has been open more than 2 months,  
check its freshness with the following test. Combine 214 teaspoon yeast, 1  
1
teaspoon sugar and 2 cup of 110°-115° water. This mixture should double  
in 10 minutes.  
Measure water correctly as listed in recipe. If loaf is still short, try adding 1  
TBL more water.  
Reduce water by 1 to 2 TBL if recipe calls for fruit or vegetables, drain well  
and pat dry.  
Can happen with recipes calling for moist ingredients such as applesauce,  
yogurt and fruit and when humidity is high. Reduce liquids by 1 TBL or add  
1 to 2 TBL flour the next time you make the recipe.  
Use bread flour where specified. All-purpose flour will produce a shorter loaf.  
Use light brown sugar instead of dark brown. Use white sugar instead of  
brown sugar.  
Use less sugar, excess sugar will result in a darker crust.  
Increase sugar, too little sugar will result in low volume.  
Do not use strong detergents that contain “degreasing” ingredients.  
Too much salt results in less volume, reduce amount of salt used in recipe.  
Always check ingredient list before pressing START.  
Too much dough was made.  
Exceeding the capacity of the bread pan may cause an underbaked, gummy  
center and a collapsed top. When dough rises to the top of the machine, it  
interferes with circulation needed for proper baking and cooling.  
This feature was used and ingredients were placed in bread pan in a way  
that salt or water were in contact with the yeast for a prolonged period.  
Decrease liquid (water) 1 tsp-2 TBL depending on size of recipe.  
30  
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PART NO. 30025A12  
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