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  
1.  
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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  
2.  
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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  
1
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  
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.  
3.  
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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.  
1
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  
recipes found in the FAST BAKE bread sections of  
this recipe book.  
2
FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is best suited for breads low in fat and  
sugar, which results in a crisp crust and coarse, chewy  
interior.  
3
WHOLE WHEAT . . . . . . . . . . . . . . . . . . . . . . . . If a recipe contains more than 50% whole wheat flour  
or when instructed in the recipe, use this program.  
4
SWEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program works best if a recipe is high in fat,  
sugar, eggs or cheese.  
5
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).  
6
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.  
7
BAKE ONLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for baking breads or cakes for  
longer times in 10-minute increments.  
8
Bread Maker Use and Care Guide  
6.  
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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  
10  
20  
15  
20  
30S  
55  
55  
60  
65  
2:20  
2:25  
2:30  
60  
1
0:58  
3:45  
N/A  
13:00  
13  
18  
--------  
40  
--------  
22  
10  
20  
--------  
30S  
--------  
60  
35  
65  
0:57  
2:42  
60  
60  
2
3
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  
70  
75  
60  
65  
70  
43  
48  
53  
2:47  
2:52  
2:55  
3:00  
3:05  
2:25  
2:30  
2:35  
13:00  
10  
25  
20  
30  
30s  
70  
60  
4
5
13:00  
10  
5
20  
30  
30  
57  
60  
1:34  
1:20  
:10-1:00  
13:00  
N/A  
N/A  
14  
7
--------  
--------  
5
--------  
5
--------  
--------  
--------  
18  
--------  
--------  
--------  
--------  
--------  
50  
-------  
75  
--------  
10  
N/A  
N/A  
N/A  
60  
N/A  
60  
6
7
8
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
1/2  
tsp  
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.  
®
1
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.  
1
®
To test for one package (2 ⁄4 teaspoons) of RED STAR Active Dry or QUICK•RISE Yeast, use a liquid  
1
measuring cup and fill to the 2 cup cup level with 110°-115°F/43°-46°C water. Stir in 1 teaspoon  
1
®
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 ⁄4 teaspoons of yeast. Remember to adjust your recipe for the 2 cup of water and 2 ⁄4  
teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 1 ⁄2 teaspoons 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  
1
1
1
1
®
1
1
®
1
1
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.  
1
1
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.  
Bread Maker Use and Care Guide  
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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  
1
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  
3
1 tsp active dry yeast  
=
=
=
=
4
tsp quick-acting yeast  
1
1 ⁄2 tsp active dry yeast  
1 tsp quick-acting yeast  
1 ⁄2 tsp quick-acting yeast  
2 tsp quick-acting yeast  
1
1
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  
1
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).  
Bread Maker Use and Care Guide  
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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.  
1
Mount the kneading blade on the shaft, flat side  
down.  
2
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  
3
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.  
4
• 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.  
5
6
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  
7
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.  
Bread Maker Use and Care Guide  
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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  
8
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.  
9
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  
Bread Maker Use and Care Guide  
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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  
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  
3
1
Water 80°F/27°C  
4  
cup  
Oil  
Sugar  
Salt  
4 tsp  
4 tsp  
1 tsp  
2 TBL  
3 TBL  
3 TBL  
2 tsp  
4 cups  
1 TBL  
2 TBL  
1
1 ⁄2 tsp  
1
Bread Flour  
RED STAR Active Dry Yeast  
2 ⁄4 cups  
3 cups  
®
1
1
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
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.  
Bread Maker Use and Care Guide  
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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  
2
1 cup  
2.0 LB. loaf  
Egg(s), room temperature plus  
enough Water 80°F/27°C to equal  
1
3
3
1
4  
cup  
1 ⁄4 cups  
Oil  
Sugar  
Salt  
1 TBL  
1 TBL  
1 tsp  
2 TBL  
2 TBL  
1 ⁄2 tsp  
3 TBL  
3 TBL  
2 tsp  
4 cups  
1 TBL  
1
1
Bread Flour  
RED STAR Active Dry Yeast  
2 ⁄4 cups  
3 cups  
®
1
1
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Program: BASIC  
Honey Wheat Bread  
1.0 LB. loaf  
1.5 LB. loaf  
1
1 cup  
2.0 LB. loaf  
Egg, room temperature plus  
enough Water 80°F/27°C to equal  
1
1
3
1
4  
cup  
1 ⁄4 cups  
Oil  
Honey  
Salt  
4 tsp  
2 TBL  
2 TBL  
3 TBL  
1 ⁄2 tsp  
3 TBL  
1
4  
cup  
1
1 tsp  
2 tsp  
1
Whole Wheat Flour  
Bread Flour  
RED STAR Active Dry Yeast  
2
cup  
1 cup  
2 cups  
2 cups  
1 TBL  
1
1 ⁄2 cups  
1 ⁄2 tsp  
2 cups  
®
1
1
2 ⁄4 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
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  
3
1
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
1 ⁄2 tsp  
1
1
1 ⁄2 cups  
2 cups  
1 cup  
2 ⁄2 cups  
3
1
4
cup  
1 ⁄2 cups  
®
1
1
1 ⁄2 tsp  
2 ⁄4 tsp  
1 TBL  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Program: BASIC  
Onion Bread  
1.0 LB. loaf  
1.5 LB. loaf  
1 cup  
2 TBL  
2 TBL  
1 TBL  
2.0 LB. loaf  
1 ⁄4 cups  
3
1
Water 80°F/27°C  
Oil  
Dry Onion Soup Mix  
Sugar  
4  
cup  
4 tsp  
4 tsp  
2 tsp  
3 TBL  
3 TBL  
4 tsp  
4 cups  
1 TBL  
1
Bread Flour  
2 ⁄4 cups  
3 cups  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
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  
2
1
Water 80°F/27°C  
Pesto, room temperature  
Dry Milk  
Sugar  
Salt  
3  
cup  
1 ⁄4 cups  
1
2 TBL  
1 TBL  
4  
cup  
4 tsp  
2 TBL  
2 TBL  
1 tsp  
1 TBL  
4 tsp  
1
3
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  
®
1
1
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Program: BASIC  
Bread Maker Use and Care Guide  
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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  
2
1
Water 80°F/27°C  
Feta Cheese, room temperature  
Dry Milk  
3
cup  
1 cup  
1
1
1 ⁄2 oz  
2 ⁄4 oz  
4 tsp  
2 TBL  
1 tsp  
3 TBL  
3
1
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  
1
2 ⁄4 cups  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
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  
3
1
Water 80°F/27°C  
Oil  
Sugar  
Salt  
4  
cup + 2 TBL  
1 ⁄4 cups  
1
4 tsp  
2 ⁄2 TBL  
1
1 TBL  
1 tsp  
3 TBL  
4  
cup  
1
1 ⁄2 tsp  
2 tsp  
1
1
Bread Flour  
Dried Italian Seasoning  
2 ⁄4 cups  
3 ⁄4 cups  
4 cups  
1 TBL  
1 tsp  
2 tsp  
®
1
1
1
RED STAR Active Dry Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
Bread Machine Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
Program: FRENCH  
For best results, use light CRUST COLOR setting.  
21.  
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Sunflower and Sesame Seed Bread  
1.0 LB. loaf  
1.5 LB. loaf  
1
1 cup  
2.0 LB. loaf  
Egg room temperature plus  
enough Water 80°F/27°C to equal  
Oil  
Molasses  
Sugar  
Salt  
1
1
3
1
4
cup  
1 ⁄4 cups  
1
1 ⁄2 TBL  
2 tsp  
2 TBL  
1 TBL  
1 TBL  
3 TBL  
2 TBL  
2 TBL  
2 tsp  
2 tsp  
1
1 tsp  
1 ⁄2 tsp  
1
1
Bread Flour  
Whole Wheat Flour  
Sesame Seeds  
Cumin Seeds  
Sunflower Seeds  
1 ⁄2 cups  
2 ⁄2 cups  
3 cups  
1 cup  
1
1
2
cup  
2  
cup  
1
1
1 ⁄2 TBL  
2 TBL  
2 ⁄2 TBL  
1
1
1
4
tsp  
4  
tsp  
4
tsp  
1
1
1 ⁄2 TBL  
1 ⁄2 tsp  
2 TBL  
2 tsp  
2 ⁄4 TBL  
2 ⁄4 tsp  
®
1
1
RED STAR Active Dry Yeast  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
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  
3
1
Water 80°F/27°C  
Sugar  
Salt  
4
cup  
1
1 ⁄2 tsp  
1 tsp  
2 ⁄4 cups  
2 tsp  
1
1 ⁄2 tsp  
1
Bread Flour  
3 cups  
2 tsp  
4 cups  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
Bread Machine Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
Program: FRENCH  
Bread Maker Use and Care Guide  
22.  
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Shredded Wheat Bread  
1.0 LB. loaf  
1.5 LB. loaf  
1
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  
1
1
3
1
4  
cup + 1 TBL  
1 ⁄4 cups  
1
2 TBL  
2 TBL  
1 tsp  
4
4
cup  
cup  
1
3 TBL  
1
1 ⁄2 tsp  
2 tsp  
1
1
2
cup  
1 cup  
1 ⁄2 cups  
1
1
Whole Wheat Flour  
Mini-Shredded Wheat, crushed  
1 ⁄2 cups  
2 cups  
2 ⁄2 cups  
1
3
1
2
cup  
4  
cup  
1 ⁄4 cups  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
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
1 cup  
2.0 LB. loaf  
Egg, room temperature plus  
enough Water 80°F/27°C to equal  
Oil  
Sugar  
1
1
3
1
4  
cup  
1 ⁄3 cups  
1
2 TBL  
2 TBL  
1 tsp  
3 TBL  
3 TBL  
4
4
cup  
cup  
1
1
Salt  
1 ⁄2 tsp  
2 tsp  
1
Whole Wheat Flour  
Vital Wheat Gluten  
2 ⁄4 cups  
3 cups  
4 cups  
2 TBL  
1
1 TBL  
1 ⁄2 TBL  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
Bread Machine Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
Program: WHOLE WHEAT  
23.  
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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  
2 TBL  
2 TBL  
3
1
Water 80°F/27°C  
Oil  
Molasses  
Sugar  
Salt  
4  
cup  
1 TBL  
1 TBL  
1 TBL  
4 tsp  
4 tsp  
1
1 tsp  
1 ⁄2 tsp  
2 tsp  
1
1
1
Medium Rye Flour  
Whole Wheat Flour  
Bread Flour  
Unsweetened Cocoa  
Instant Coffee  
4
4
cup  
cup  
3  
cup  
2
cup  
3
1
1 cup  
2 cups  
4 tsp  
1 ⁄3 cups  
2 ⁄3 cups  
1
1
1 ⁄4 cups  
1 TBL  
1 tsp  
2 TBL  
2 tsp  
1
1 ⁄2 tsp  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
Bread Machine Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
Program: WHOLE WHEAT  
Triple Wheat Bread  
1.0 LB. loaf  
1
1.5 LB. loaf  
1
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
1
1 cup  
1 TBL  
2 TBL  
1 tsp  
1 ⁄4 cups  
3 TBL  
1
3 TBL  
4  
cup  
1
1 ⁄2 tsp  
2 tsp  
1
1 ⁄2 TBL  
2 TBL  
3 TBL  
1
1
3 TBL  
3 TBL  
1 cup  
1 cup  
4
4
cup  
cup  
3
3
cup  
cup  
1
1
1
Whole Wheat Flour  
Bread Flour  
1 ⁄2 cups  
1 ⁄2 cups  
2 cups  
2 cups  
1
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1 ⁄2 tsp  
1
1
Bread Machine Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
Program: WHOLE WHEAT  
Bread Maker Use and Care Guide  
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  
1
2
2
3
1
4  
cup  
1 cup  
1 ⁄4 cups  
1
1
3 TBL  
3 TBL  
4
4
cup  
cup  
3
3
cup  
cup  
1
1
1
1 tsp  
1 ⁄2 tsp  
2 tsp  
1 tsp  
4 cups  
1 TBL  
1
3
2  
tsp  
4  
tsp  
1
Bread Flour  
2 ⁄4 cups  
1 ⁄2 tsp  
3 cups  
2 ⁄4 tsp  
®
1
1
RED STAR Active Dry Yeast  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Add at the beep  
Dried Cranberries or  
Dried Cherries  
1
1
1
4
4
cup  
cup  
3
3
cup  
cup  
2
2
cup  
cup  
1
1
1
Walnuts, chopped  
Program: SWEET  
25.  
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Rich Sweet Bread  
1.0 LB. loaf  
1.5 LB. loaf  
2
1 cup  
2.0 LB. loaf  
Egg(s), room temperature plus  
enough Water 80°F/27°C to equal  
1
2
3
1
4  
cup  
1 ⁄4 cups  
Oil  
Sugar  
Salt  
4 tsp  
4 tsp  
1 tsp  
2 TBL  
2 TBL  
1 ⁄2 tsp  
3 TBL  
3 TBL  
2 tsp  
1
1
Bread Flour  
Raisins  
RED STAR Active Dry Yeast  
2 ⁄4 cups  
3 cups  
4 cups  
1
1
2
3
cup  
2
cup  
3  
cup  
®
1
1
1 ⁄2 tsp  
2 ⁄4 tsp  
1 TBL  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Add at the beep  
Dried Cranberries or  
Dried Cherries  
1
1
1
4
4
cup  
cup  
3
3
cup  
cup  
2
2
cup  
cup  
1
1
1
Walnuts, chopped  
Program: SWEET  
Cinnamon Raisin Nut Bread  
1.0 LB. loaf  
1.5 LB. loaf  
1 cup  
2.0 LB. loaf  
1 ⁄4 cups  
3 TBL  
1 tsp  
4 tsp  
2 tsp  
4 cups  
1 TBL  
3
1
Water 80°F/27°C  
Oil  
Cinnamon  
Dark Brown Sugar  
Salt  
4  
cup  
4 tsp  
2 TBL  
1
3
2  
tsp  
4  
tsp  
2 tsp  
1 tsp  
1 TBL  
1
1 ⁄2 tsp  
1
Bread Flour  
2 ⁄4 cups  
3 cups  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 ⁄4 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Add at the beep:  
Raisins  
Nuts  
1
1
2
3
3
cup  
cup  
2
2
cup  
cup  
3
3
cup  
cup  
1
1
2
Program: SWEET  
Bread Maker Use and Care Guide  
26.  
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Holiday Bread  
1.0 LB. loaf  
1.5 LB. loaf  
2.0 LB. loaf  
1
1
1
Water 80°F/27°C  
Milk 80°F/27°C  
Oil  
Salt  
Sugar  
4
cup  
cup  
2
cup  
cup  
2
cup  
cup  
1
2
3
2  
3  
4  
1 TBL  
2 TBL  
3 TBL  
1
1
1 ⁄2 tsp  
2 tsp  
2 ⁄4 tsp  
1
1
3 TBL  
4
cup  
3  
cup  
1
1
Bread Flour  
2 ⁄4 cups  
3 ⁄3 cups  
2 ⁄4 tsp  
4 cups  
1 TBL  
®
1
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
or  
®
RED STAR  
1
QUICK•RISE Yeast  
or  
1 tsp  
1 tsp  
1 ⁄2 tsp  
2 tsp  
2 tsp  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Add at the beep:  
Walnuts, chopped  
Candied Fruit  
1
1
2
3
3
cup  
cup  
2
2
cup  
cup  
3
3
cup  
cup  
1
1
2
Program: SWEET  
27.  
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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  
28.  
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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  
1
Water 110°-115°F/43°-46°C  
Oil  
Sugar  
Salt  
1 ⁄2 cups  
6 TBL  
3 TBL  
1
1 ⁄2 tsp  
Bread Flour  
RED STAR  
QUICK•RISE Yeast  
4 cups  
®
4 tsp  
or  
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  
3
1
1 ⁄4 cups + 2 TBL  
1
4  
cup  
Sugar  
Salt  
3 TBL  
1 ⁄2 tsp  
1
Bread Flour  
RED STAR  
QUICK•RISE Yeast  
4 cups  
®
4 tsp  
or  
Bread Machine Yeast  
4 tsp  
Program: FAST BAKE  
Pesto Bread  
2.0 LB. loaf  
1
Water 110°-115°F/43°-46°C  
Pesto, room temperature  
1 ⁄4 cups + 2 TBL  
1
4  
cup  
Dry milk  
Sugar  
Salt  
2 TBL  
2 TBL  
1 tsp  
Bread Flour  
RED STAR  
QUICK•RISE Yeast  
or  
4 cups  
®
4 tsp  
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  
1
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  
4 tsp  
or  
Bread Machine Yeast  
Program: FAST BAKE  
Bread Maker Use and Care Guide  
30.  
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Potato Bread  
2.0 LB. loaf  
1 ⁄4 cups  
3
Water 115°-125°F/43°-51°C (warm)  
Oil  
Instant Potatoes (buds or flakes)  
Salt  
1
3
4
cup  
cup  
2
1
1 ⁄2 tsp  
3 TBL  
4 cups  
Sugar  
Bread Flour  
®
RED STAR  
QUICK•RISE Yeast  
or  
Bread Machine Yeast  
4 tsp  
4 tsp  
Program: FAST BAKE  
Cheese’n Onion Bread  
2.0 LB. loaf  
1 ⁄3 cups + 1 TBL  
1
Water 115°-125°F/43°-51°C (warm)  
Salt  
1 tsp  
Sugar  
2 TBL  
3
Sharp Cheddar Cheese, shredded  
Dried Onion  
Bread Flour  
RED STAR  
QUICK•RISE Yeast  
4  
cup  
2 TBL  
4 cups  
®
1
4 ⁄2 tsp  
or  
1
Bread Machine Yeast  
4 ⁄2 tsp  
Program: FAST BAKE  
31.  
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Italian Herb Bread  
2.0 LB. loaf  
1 ⁄2 cups + 2 TBL  
1
Water 115°-125°F/43°-51°C (warm)  
Oil  
Salt  
6 TBL  
1 ⁄2 tsp  
1
Sugar  
3 TBL  
2 TBL  
2 TBL  
4 cups  
Dry Milk  
Italian Seasoning  
Bread Flour  
RED STAR  
QUICK•RISE Yeast  
®
1
4 ⁄2 tsp  
or  
1
Bread Machine Yeast  
4 ⁄2 tsp  
Program: FAST BAKE  
Cranberry Orange Bread  
2.0 LB. loaf  
1 ⁄2 cups  
1
Water 115°-125°F/43°-51°C (warm)  
Oil  
3 TBL  
Dried Orange Peel  
Dried Cranberries  
Salt  
Sugar  
Dry Milk  
1 TBL  
3
4
cup  
1
1 ⁄2 tsp  
3 TBL  
2 TBL  
4 cups  
Bread Flour  
®
RED STAR  
1
QUICK•RISE Yeast  
4 ⁄2 tsp  
or  
1
Bread Machine Yeast  
4 ⁄2 tsp  
Program: FAST BAKE  
Bread Maker Use and Care Guide  
32.  
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Day Old Bread Recipes  
Breaded Pineapple  
Chunked Pineapple  
Cornstarch  
Sugar  
1 15-oz can  
2 TBL  
1
4
2
cup  
cup  
1
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  
1
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  
1
Bread, sliced 2 inch thick  
Butter, melted  
8 slices  
1
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.  
33.  
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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  
1
Large  
2
Egg(s), room temperature  
Milk 80°F/27°C  
Oil  
Sugar  
1 TBL  
2 TBL  
1
2 TBL  
4  
cup  
1
2  
cup  
1 cup  
2 cups  
1 cup  
3 cups  
Granny Smith Apples, peeled and grated  
1 cup  
1
Walnuts, chopped  
All-Purpose Flour  
Baking Soda  
Baking Powder  
Salt  
2
cup  
1
1 ⁄2 cups  
1
2  
4  
4  
4  
4  
tsp  
tsp  
tsp  
tsp  
tsp  
1 tsp  
1
1
1
1
1
2  
2  
2  
2  
tsp  
tsp  
tsp  
tsp  
1
1
1
Nutmeg  
Cinnamon  
Program: QUICK BREAD  
Bread Maker Use and Care Guide  
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Banana Nut  
Regular  
Large  
1
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  
1
2 TBL  
1 cup  
2
4  
cup  
2 cups  
4
1
1
4
4
2
cup  
cup  
cup  
2
2
cup  
cup  
1
1
1
1 cup  
3 cups  
2 tsp  
1
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  
4
1
4
3
cup  
cup  
1
Sugar  
Salt  
1 tsp  
2 ⁄3 cups  
1 cup  
5 tsp  
2
All-Purpose Flour  
Cornmeal  
Baking Powder  
Program: QUICK BREAD  
Cranberry Nut  
Large  
1 cup  
1
Milk 80°F/27°C  
Egg, room temperature  
Oil  
2 TBL  
1
All-Purpose Flour  
Sugar  
Baking Powder  
Salt  
2 ⁄2 cups  
3
4
cup  
1
3 ⁄2 tsp  
1 tsp  
Dried Cranberries, coarsely chopped  
Walnuts, chopped  
1 cup  
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  
3
1
4  
cup  
1
3 TBL or (2 TBL Milk + 1 TBL Vinegar)  
1
2 ⁄4 cups  
1
2  
cup  
Baking Soda  
1 tsp  
Baking Powder  
Salt  
Nuts, chopped  
1 tsp  
1
2  
2  
2  
tsp  
- ⁄4 cup  
cup  
1
1
3
Chocolate Chips  
Program: QUICK BREAD  
Zucchini  
Large  
Zucchini, shredded  
Oil  
2 cups (about 2 to 3 medium)  
1
2  
cup  
Eggs, room temperature  
Vanilla  
2
2 tsp  
All-Purpose Flour  
Sugar  
Baking Soda  
Cinnamon  
Baking Powder  
Walnuts, chopped  
2 cups  
1 cup  
3
4  
2  
4  
2  
tsp  
tsp  
tsp  
cup  
1
1
1
Program: QUICK BREAD  
Nut Bread  
Large  
1 cup  
2
Milk 80°F/27°C  
Eggs, room temperature  
Oil  
All-Purpose Flour  
Sugar  
Brown Sugar, packed  
Baking Powder  
Salt  
3 TBL  
3
2 ⁄4 cups  
1 cup  
1
3
cup  
1
3 ⁄2 tsp  
1 tsp  
Cinnamon  
1 tsp  
Nuts, chopped  
1 cup  
Program: QUICK BREAD  
Bread Maker Use and Care Guide  
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Date Nut  
Regular  
3
Orange Juice 80°F/27°C  
Egg, room temperature  
Butter or Margarine, melted  
All-Purpose Flour  
Sugar  
4  
cup  
1
2 TBL  
1
2 ⁄2 cups  
3
4  
cup  
Baking Powder  
Baking Soda  
2 tsp  
1
4  
tsp  
Salt  
1 tsp  
Dried Dates, chopped  
Almonds, slivered  
1 cup  
1
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  
1
1
3
1
4  
cup + 3 TBL  
1 ⁄2 cups + 2 TBL  
1
2 TBL  
4  
2  
2  
cup  
cup  
tsp  
1
1
1
4
4
cup  
tsp  
1
1
1
Bread Flour  
2 ⁄4 cups  
2 ⁄4 tsp  
4 ⁄4 cups  
3 ⁄2 tsp  
®
1
1
RED STAR Active Dry Yeast  
or  
®
1
1
RED STAR QUICK•RISE Yeast  
1 ⁄2 tsp  
2 ⁄2 tsp  
or  
1
1
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.  
39.  
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Focaccia Bread Dough  
1 loaf  
Water 80°F/27°C  
Olive Oil  
Sugar  
1 cup  
1
3  
cup  
2 tsp  
Salt  
1 tsp  
Bread Flour  
RED STAR Active Dry Yeast  
3 cups  
1 ⁄2 tsp  
®
1
or  
®
RED STAR QUICK•RISE Yeast  
1 tsp  
1 tsp  
or  
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  
1
4
cup  
1
1 ⁄2 tsp  
1
3
3
4
cup  
cup  
tsp  
1
1
Greek Style Topping  
Olive Oil  
1
4  
cup  
Onion, thin sliced  
Dried Oregano  
Feta Cheese, crumbled  
Black Olives, sliced and drained  
Salt  
1 cup  
1
1 ⁄2 tsp  
1
3  
4  
4  
cup  
cup  
tsp  
1
1
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  
40.  
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Wheat Dinner Roll Dough  
9 rolls  
24 rolls  
1 ⁄2 cups  
3
1
Water 80°F/27°C  
Oil  
Brown Sugar  
Salt  
4  
cup  
1 TBL  
2 TBL  
1
2 TBL  
4  
cup  
1
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
1
1 cup  
®
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
or  
®
1
RED STAR QUICK•RISE Yeast  
or  
Bread Machine Yeast  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1
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  
1
Cultured Buttermilk, liquid 80°F/27°C  
Oil  
Honey  
Salt  
1 ⁄2 cups  
1
4  
cup  
1
2 TBL  
1
1 ⁄2 tsp  
3
1
Bread Flour  
Whole Wheat Flour  
Wheat Germ  
Baking Soda  
4
cup  
1 ⁄4 cups  
1
1 ⁄3 cups  
2 cups  
1
1
3
cup  
tsp  
4
2
cup  
tsp  
1
1
4
®
3
RED STAR Active Dry Yeast  
1 ⁄4 tsp  
2 tsp  
or  
®
1
1
RED STAR QUICK•RISE Yeast  
1 ⁄4 tsp  
1 ⁄2 tsp  
or  
1
1
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.  
41.  
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French Bread Dough  
(Italian Loaf, French Rolls and French Twists)  
9 rolls  
1
Water 80°F/27°C  
Sugar  
Salt  
1 ⁄4 cups  
1 TBL  
1 tsp  
1
Bread Flour  
3 ⁄2 cups  
®
RED STAR Active Dry Yeast  
1 TBL  
or  
®
RED STAR QUICK•RISE Yeast  
2 tsp  
or  
Bread Machine Yeast  
2 tsp  
Program: DOUGH  
Glaze  
Water  
Salt  
2 TBL  
1
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.  
Bread Maker Use and Care Guide  
42.  
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Cheezy Garlic Roll Dough  
9 rolls  
1
1 cup  
24 rolls  
Egg, room temperature plus  
enough Water 80°F/27°C to equal  
1
1
1 ⁄3 cups  
Oil  
Sugar  
Salt  
2 TBL  
3 TBL  
1
1
3  
cup  
2
cup  
1
1 tsp  
1 ⁄2 tsp  
4 ⁄2 cups  
1
1
Bread Flour  
RED STAR Active Dry Yeast  
3 ⁄2 cups  
®
1
1 ⁄4 tsp  
2 tsp  
or  
®
1
RED STAR QUICK•RISE Yeast  
or  
Bread Machine Yeast  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1
1 ⁄4 tsp  
Program: DOUGH  
Topping  
1
2
Parmesan Cheese  
Garlic, minced  
Butter, melted  
3
cup  
3
cup  
1
1 ⁄2 TBL  
3 TBL  
2 TBL  
1
4
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  
1
Water 80°F/27°C  
Olive Oil  
Sugar  
Salt  
4 tsp  
1 ⁄4 tsp  
1
Bread Flour  
Whole Wheat Flour  
RED STAR Active Dry Yeast  
2 cups  
1
1 ⁄3 cups  
®
1
2 ⁄2 tsp  
or  
®
3
RED STAR QUICK•RISE Yeast  
1 ⁄4 tsp  
or  
3
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.  
43.  
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Refreshing Roll Dough  
18 rolls  
24 rolls  
1
Water 80°F/27°C  
Oil  
Brown Sugar  
Salt  
1 cup  
1 ⁄2 cups  
1
1
3
4
cup  
cup  
2
3
cup  
cup  
1
1
1
1 tsp  
1 ⁄2 tsp  
4 ⁄2 cups  
1
1
Bread Flour  
3 ⁄2 cups  
®
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
2 tsp  
or  
®
1
RED STAR QUICK•RISE Yeast  
or  
Bread Machine Yeast  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1
1 ⁄4 tsp  
Program: DOUGH  
Topping  
Orange Peel, grated  
Sugar  
1
2 TBL  
4  
4  
4  
cup  
cup  
cup  
1
3
3
2  
cup  
cup  
1
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.  
Bread Maker Use and Care Guide  
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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  
1
2
3
1
4  
cup  
1 ⁄2 cups  
1
2 TBL  
1 ⁄2 TBL  
1 tsp  
2 cups  
1 tsp  
4  
cup  
1
2 TBL  
2 tsp  
4 ⁄2 cups  
1
Bread Flour  
®
RED STAR Active Dry Yeast  
2 tsp  
or  
®
3
1
RED STAR QUICK•RISE Yeast  
or  
Bread Machine Yeast  
4
tsp  
tsp  
1 ⁄4 tsp  
3
1
4
1 ⁄4 tsp  
Program: DOUGH  
Glaze  
Egg Yolk(s), beaten  
Water  
1
2
1 TBL  
1 TBL  
Topping  
Poppy Seeds  
1
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.  
45.  
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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
1 ⁄2 cups  
®
1
2 ⁄4 tsp  
or  
®
1
RED STAR QUICK•RISE Yeast  
1 ⁄2 tsp  
or  
1
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  
3
1
Water 80°F/27°C  
Oil  
Sugar  
4
cup  
1 ⁄2 cups + 3 TBL  
1 TBL  
2 TBL  
2 TBL  
1 tsp  
1 TBL  
1
Salt  
2
tsp  
Dry Milk  
Bread Flour  
RED STAR Active Dry Yeast  
1 TBL  
2 ⁄4 cups  
1 tsp  
2 TBL  
4 ⁄2 cups  
2 tsp  
1
1
®
or  
®
3
1
RED STAR QUICK•RISE Yeast  
or  
Bread Machine Yeast  
4
4
tsp  
tsp  
1 ⁄4 tsp  
3
1
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.  
Bread Maker Use and Care Guide  
46.  
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Bagel Dough  
8 bagels  
Water 80°F/27°C  
Sugar  
1 cup  
1 ⁄2 TBL  
1
Salt  
1 tsp  
Bread Flour  
RED STAR Active Dry Yeast  
3 cups  
2 ⁄4 tsp  
®
1
or  
®
1
RED STAR QUICK•RISE Yeast  
1 ⁄2 tsp  
or  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Program: DOUGH  
Glaze  
Egg, beaten  
Toppings (optional)  
1
Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes  
Banana Wheat Bagel Dough  
12 bagels  
Egg, room temperature plus  
1
enough Water 80°F/27°C to equal  
Oil  
Honey  
Salt  
1 cup  
2 TBL  
1 TBL  
1
1 ⁄2 tsp  
1
Banana, mashed  
Whole Wheat Flour  
Bread Flour  
2
cup  
1
2 ⁄2 cups  
1 cup  
2 ⁄4 tsp  
®
1
RED STAR Active Dry Yeast  
or  
®
1
RED STAR QUICK•RISE Yeast  
1 2 tsp  
or  
1
Bread Machine Yeast  
1 ⁄2 tsp  
Program: DOUGH  
Glaze  
Egg White, beaten  
Water  
1
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.  
47.  
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Almond-Cherry Coffee Cake Dough  
1 coffee cake  
1 cup  
Water 80°F/27°C  
Oil  
Sugar  
1 TBL  
1
1 ⁄2 TBL  
3
Salt  
4  
tsp  
Dry Milk  
Bread Flour  
RED STAR Active Dry Yeast  
1 TBL  
1
3 ⁄4 cups  
®
1
1 ⁄2 tsp  
or  
®
RED STAR QUICK•RISE Yeast  
1 tsp  
1 tsp  
or  
Bread Machine Yeast  
Program: DOUGH  
Filling  
Cream Cheese, room temperature  
Sugar  
Maraschino Cherries, chopped  
Milk, liquid  
8 oz  
2 TBL  
1
2  
cup  
1 TBL  
1
Almond Extract  
2  
tsp  
Glaze  
Powdered Sugar  
1
2  
cup  
Sour Cream  
Milk, liquid  
Sliced Almonds, to decorate  
Maraschino Cherries, quartered, to decorate  
1 TBL  
1-2 TBL  
2 TBL  
2 TBL  
Method  
1. Place on a lightly floured surface. Roll into a 5 x 10 inch rectangle. Combine filling ingredients  
1
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  
1
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.  
Bread Maker Use and Care Guide  
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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
1
1
1 cup  
1 ⁄2 cups  
1
1
3
4
cup  
cup  
2
3
cup  
cup  
1
1
1
1 tsp  
3 ⁄2 cups  
1 ⁄2 tsp  
1 ⁄2 tsp  
4 ⁄2 cups  
2 tsp  
1
1
Bread Flour  
®
1
RED STAR Active Dry Yeast  
or  
®
1
RED STAR QUICK•RISE Yeast  
or  
Bread Machine Yeast  
1 tsp  
1 tsp  
1 ⁄4 tsp  
1
1 ⁄4 tsp  
Program: DOUGH  
Add at the beep:  
Walnuts, chopped (optional)  
Raisins (optional)  
1
2
2
2
cup  
cup  
3
3
cup  
cup  
1
2
Filling  
Butter, softened  
Sugar  
1
1
1
1
3
3
cup  
cup  
2
2
cup  
cup  
Cinnamon  
2 TBL  
3 TBL  
Glaze  
1
2
Powdered Sugar  
Milk, liquid  
Vanilla  
2
cup  
3  
4  
2  
cup  
cup  
tsp  
1
1
3 TBL  
1
4
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  
1
enough Water 80°F/27°C to equal  
Oil  
Sugar  
Salt  
1 cup + 2 TBL  
1
4
cup  
cup  
1
3  
1 tsp  
1
Bread Flour  
3 ⁄2 cups  
®
1
RED STAR Active Dry Yeast  
1 ⁄2 tsp  
or  
®
RED STAR QUICK•RISE Yeast  
1 tsp  
1 tsp  
or  
Bread Machine Yeast  
Program: DOUGH  
Add at the beep:  
Walnuts or Pecans, chopped  
1
2  
cup  
Filling  
Butter, softened  
Sugar  
1
1
2
3
cup  
cup  
Cinnamon  
1 TBL  
Topping  
Butter, melted  
Brown Sugar  
3
4
4
cup  
cup  
3
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.  
Bread Maker Use and Care Guide  
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Soft Pretzel Dough  
16 pretzels  
1
Water 80°F/27°C  
1 ⁄4 cups  
Egg Yolk, room temperature  
1
Oil  
Sugar  
1 TBL  
2 TBL  
Salt  
White Pepper  
Bread Flour  
1 tsp  
1
8
tsp  
1
3 ⁄2 cups  
1 TBL  
®
RED STAR Active Dry Yeast  
or  
®
RED STAR QUICK•RISE Yeast  
2 tsp  
2 tsp  
or  
Bread Machine Yeast  
Program: DOUGH  
Glaze  
Egg White  
Water  
1
1 TBL  
Toppings (optional)  
Kosher Salt  
Sesame Seeds  
1 TBL  
1 TBL  
Method  
1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope.  
Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.  
1
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  
2
enough Water 80°F/27°C to equal  
1 cup + 5 TBL  
Oil  
Honey  
2 TBL  
1
4  
cup  
Dry Milk  
Salt  
Bread Flour  
Whole Wheat Flour  
Rye Flour  
3 TBL  
2 tsp  
2 ⁄4 cups  
1 cup  
1 cup  
1
Caraway Seeds  
Dehydrated Onions  
RED STAR Active Dry Yeast  
3 TBL  
1
4
cup  
®
3
2 ⁄4 tsp  
or  
®
3
RED STAR QUICK•RISE Yeast  
1 ⁄4 tsp  
or  
3
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  
1
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.  
Bread Maker Use and Care Guide  
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Party Dip Bread Bowl Dough  
1 bowl  
1
Water 80°F/27°C  
Sugar  
Salt  
1 ⁄4 cups  
1 TBL  
1 tsp  
1
Bread Flour  
3 ⁄3 cups  
®
RED STAR Active Dry Yeast  
1 TBL  
or  
®
RED STAR QUICK•RISE Yeast  
2 tsp  
or  
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  
1
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.  
1
2  
cup  
Green Onions, chopped  
6
®
1
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  
3
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.  
Bread Maker Use and Care Guide  
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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.  
1
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.  
2
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.  
3
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.  
4
Why can the timer not be set for  
more than 13 hours?  
Longer delay times could alter the baking  
results.  
5
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.  
6
Can fresh milk be used in place  
Yes, for all programs except FAST BAKE . Be  
7
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.  
8
55.  
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Check List  
Bread Maker Use and Care Guide  
56.  
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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.  
57.  
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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  
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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.  
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  
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.  
© 2004 Toastmaster Inc.  
All Rights Reserved  
P/N  
Printed in China  
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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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