Contents

Meet Your Toastmaster Bread Box . . . . . . . . . . . . . . . . . . . . . . . 2

BEFORE YOU BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-5
BREAD BAKE RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-13
DOUGH RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-22
BUTTER RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23-28
THE BREAD BOX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-30

Meet Your Toastmaster Bread Box

BREAD & BUTTER MAKER
Congratulations on your purchase of the Toastmaster Bread Box! With eight BAKE settings,
a DOUGH setting and a BUTTER CHURN setting to choose from, you are on your way to
enjoying the fresh baked goodness of all sorts of homemade breads topped with freshly
churned butter. You can gather and measure the ingredients in just a few minutes. The
Toastmaster Bread Boxdoes the rest of the work with automatic ease and efficiency-com-
bining and mixing the ingredients, kneading the dough, timing the resting and rising periods,
shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread.

If you want to make rolls, coffee cakes, or breads in special shapes, the Toastmaster Bread
Boxwill prepare the dough for you, the tricky part. Another great feature of the Toastmaster
Bread Box is the Delayed Finish which allows you to delay completion of your bread or
dough. You can add ingredients in the evening and have warm, fresh-baked bread for break-
fast, or have the dough ready to shape into cinnamon rolls for brunch.

Making butter in the Toastmaster Bread & Butter Maker is as easy as 1 - add heavy whipping
cream, 2- select Butter Churn program, 3 - remove fresh butter.

Before you start, using the Toastmaster Bread Box, carefully read the information and guide-
lines, so that your first attempt is a successful one.

2
 ALTITUDE CHART
The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it
doesnt work as printed.

All recipes were developed at sea level - approximately. Adjustments may be necessary if your
altitude is 2000 feet or higher.

Try the recipe as printed first unless you have experimented on other recipes and have an idea
of what to change.

REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to
change other recipes.

The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic
bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet
Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t
Sugar as is as is -1 t -1 t -2 t -2 t
Salt as is as is as is as is +1/8 t +1/8 t
Gluten as is as is as is +1 1/2 t +1 1/2 t +2 t
Liquid as is +2 T +1/4 c +3/8 c +1/2 c +1/2 c

The following chart is for a 112 pound loaf of bread using 3 cups of bread flour in an automatic
bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet
Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t
Sugar as is as is -1 t -1 t -2 t -1 T
Salt as is as is as is as is +1/4 t +1/4 t
Gluten as is as is as is +2 t +2 t +2 1/4 t
Liquid as is +2 T +1/4 c +3/8 c +1/2 c +5/8 c

The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic
bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet
Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t
Sugar as is as is -1 t -1 t -2 t -1 T
Salt as is as is as is as is +1/4 t +1/4 t
Gluten as is as is as is +2 1/4 t +2 1/2 t +2 3/4 t
Liquid as is +2 T +1/4 c +3/8 c +1/2 c +5/8 c

3
1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In
Utah, the dough can rise 212 to 3 times its volume in the first rising before it is ready to
punch down. Recipes need less yeast as the altitude increases to slow the rising so that
the dough has time to develop a good flavor and texture. The higher the altitude, the
greater the internal pressure on baked goods; therefore, the faster they rise.

2. Sugar weakens the cell structure of the dough so it must be reduced to have adequate
rising.

3. Salt is increased to avoid overproofing.

4. The addition of gluten helps to protect the cell structure of the dough from over stretch-
ing so that it doesnt have a coarse texture, and the product will not fall. The automatic
bread machine tends to over knead at higher altitudes making it necessary to add gluten
to the recipe.

5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a mois-
ture problem and not the yeast.

More Information :

Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is nec-
essary to achieve the proper dough consistency.

Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not
compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it
has been open more than 2 months, check its freshness with the following test.

To test yeast, use a liquid measuring cup and fill to the 12 cup level with warm water (110-
115F). Add 1 teaspoon granulated sugar and 214 teaspoons of yeast. In 3 or 4 minutes, it will
have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10
minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be
used immediately in your Toastmaster Bread Box in any recipe calling for 214 teaspoons of
yeast. (Remember to adjust your recipe for the 12 cup of water used in the test and do not add
additional yeast.)

4
 BEFORE YOU BAKE
REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS

CHECK THE PARTS When changing from the suggested program you
may find different results such as a different
Get familiar with machine. texture crust, or a different shape on the top of
Read the use and care guide carefully. the loaf, etc. This is a result of different times in
Examine the removable parts . . . the bread pan each of the various stages of breadmaking from
and kneading blade. Program to Program.
Return these parts to the machine to get the DOUGH setting - Press the SELECT pad until
feel of how they fit securely into position. the DOUGH setting (the number 9 appears in
the display window.)
The Bread Box is a completely computerized If you make a mistake in selecting a setting,
appliance that proceeds automatically once you press STOP for 2 seconds. This will clear the
press the right pads on the control panel. display window. Press SELECTagain to find the
setting you desire.
Heres how it works :

Remove bread pan from machine, making sure DELAYED FINISH

kneading blade is in position. Add ingredients to
bread pan as directed in recipe. Now you can make a loaf of bread or start the
Return bread pan to the machine, pressing until dough for dinner rolls without even being home.
it clicks in place. The Bread Box has a Delayed Finish feature
Close outer lid. that will automatically start the BAKE or DOUGH
Plug in machine. The display panel will show setting you have selected.
0:00. You can choose from the BASIC, WHOLE
Press the SELECT pad to find the desired WHEAT, FRENCH or SWEET BAKE or DOUGH
BAKE or DOUGH setting. The setting selected settings when using this feature. Just select
will appear in the display window. which setting you wish to use. Now, calculate the
Press START. The machine will begin the number of hours between the present time and
selected setting. WHOLE WHEAT settings the time when you wish to have the bread
begin with a preheat period. All other settings f i n i s h e d or the dough ready to be removed and
begin with a knead period. shaped. The maximum amount of time that can
At the series of 3 beeps, the bread or dough is be programmed is 12 hours.
completed. If may be necessary to reduce the amount of
Press top for more than two seconds. liquid in some recipes when using the delayed
Unplug machine. timer. For some one-pound loaf recipes, reduce
If machine is not turned off, the keep warm liquid 1-2 teaspoons, one and one-half pound
function will automatically turn on after the bake recipes 1 tablespoon and two-pound loaf recipes
cycle. It will remain on for up to 60 minutes. 1-2 tablespoons.
When removing bread, invert the bread pan The order in which ingredients are added to the
using hot pads or mitts. Shake loaf from pan. bread pan for Delayed Finish is critical. Liquids
For dough, simply remove by hand and proceed must be added first, followed by oil and dry ingre-
as recipe instructs. dients. Yeast should be added last. For best
Cool bread on wire rack. baking results, pile dry ingredients along one wall
After bread is cool, remove kneading blade if it of bread pan with yeast on top. This keeps the
is embedded in bread. See use and care guide. yeast farthest from the liquid ingredients and
helps to delay activation. For delay finish
TAKE HEED DOUGH setting, remember to remove the dough
as soon as the cycle is complete, shape and bake
There are a few precautions that should be according to the recipe being used.
f o l l o w e d while using the Bread Box. See use
and care guide.
CLEANING YOUR BREAD BOX
CHOOSE A SETTING
Unplug and wipe out the interior of the machine
The Bread Box can perform the following with a damp cloth after each use. Wipe the
functions simply by pressing various pads on the removable parts and rinse thoroughly to remove
control panel. any remaining detergent which can have an
BAKE settings - There are eight BAKE settings. adverse effect on the yeast.
To make a loaf of bread from start to finish, Do not use strong detergents or wash in dish-
press the SELECT pad until the desired BAKE washer. Warm water is usually all that is needed
setting number appears in the display window. to clean the bread pan and kneading blade.
(Example: 1 for Basic Light, 2 for Basic Medium,
Do not immerse the bread pan in water. Instead,
etc.) For best results use the program number
(1, 2 or 3) suggested for the specific recipe. If fill the pan with warm water to unstick any
you desire a different crust color you can cooked-on dough.
change the program number. Generally Do not use any cleansers, scratchy pads, or
Program number 1 is a light color, number 2 is anything that could scratch the surface of the
a medium crust and number 3 is darkest. bread pan or kneading blade.

5
THE BREAD-BAKE RECIPES
The recipes below are recommended for your first try loaves. Simply follow the instructions
in the use and care guide. Remember to add ingredients in the correct amounts and in the
order listed. Always check the bottom of the recipe to see which setting is used for that size
recipe. The same recipe can use different settings for different size loaves.

1. Add ingredients to bread 2. Place bread pan in the 3. Close lid. Select the desired
pan in order listed. Bread Box. setting. Press START.

4. Remove bread pan from 5. Invert bread pan ; shake to

the Bread Box. remove loaf.

WHITE BREAD CORNBREAD

Ingredients 1 Pound 1 12 Pounds 2 Pounds Ingredients 1 Pound 1 12 Pounds
water 1
2 cup plus 1 cup plus 1 cup plus egg plus 1 1
3 TBL 2 TBL 5 TBL enough water
oil 4 tsp 2 TBL 2 TBL to equal 3
4 cup 1 cup
lemon juice 1 tsp 1 tsp 1 tsp plus 1 TBL
salt 1 tsp 112 tsp 2 tsp honey 2 TBL 3 TBL
sugar 1 12 TBL 3 TBL 3 TBL lemon juice 1 tsp 1 tsp
dry milk 1 TBL 1 TBL 2 TBL oil 2 TBL 3 TBL
bread flour 2 14 cups 31 4 c u p s 4 cups dry milk 1 TBL 2 TBL
active dry 1 tsp 11 2 t s p 13 4 tsp salt 1 tsp 1 12 tsp
yeast corn meal 1
4 cup 1
3 cup
Use Setting 1 1 2 bread flour 2 cups 3 cups
active dry 1 1 2 tsp 21 4 t s p
yeast
Use Setting 1 2
Tip: Wrinkled top is typical of this loaf.

6
 FRENCH BREAD DILL BREAD
Ingredients 1 Pound 112 Pounds 2 Pounds Ingredients 1 Pound 11 2 Pounds 2 Pounds
water 3
4 cup plus 1 cup plus 1 cup plus egg(s) plus 1 2 3
2 TBL 2 TBL 7 TBL enough plain
oil 1 TBL 11 2 TBL 2 TBL yogurt to 1 cup
lemon juice 1 tsp 1 tsp 1 tsp equal 3
4 cup plus 1 TBL 11 2 c u p s
salt 3
4 tsp 1 tsp 114 tsp oil 1 TBL 2 TBL 7 tsp
sugar 1 tsp 11 2 t s p 2 tsp lemon juice 1 tsp 1 tsp 1 tsp
bread flour 2 14 cups 31 2 c u p s 413 cups salt 1 12 tsp 21 4 t s p 31 4 t s p
active dry 11 2 tsp 21 4 tsp 1 TBL sugar 4 tsp 2 TBL 3 TBL
yeast dried dill 11 2 t s p 1 TBL 11 2 T B L
Use Setting 7 7 7 weed
dried minced 2 tsp 1 TBL 41 2 t s p
onion
bread flour 2 cups 3 cups 4 cups
active dry 1 12 tsp 21 4 t s p 21 4 t s p
yeast
Use Setting 1 2 2

RAISIN NUT TRAIL MIX BREAD HOLIDAY BREAD

Ingredients 1 Pound 1 12 Pounds 2 Pounds Ingredients 1 Pound 112 Pounds
water 3
4 cup plus 1 cup plus 114 cups water 1
3 cup 1
4 cup
1 TBL 1 TBL oil 4 tsp 2 TBL
oil 21 2 T B L 3 TBL 5 TBL lemon juice 1 tsp 1 tsp
lemon juice 1 tsp 1 tsp 1 tsp milk 1
3 cup 3
4 cup
salt 1 tsp 11 2 t s p 2 tsp salt 3
4 tsp 1 tsp
honey 2 TBL 3 TBL 1
4 cup sugar 3 TBL 1
4 cup
bread flour 2 cups 3 14 cups 414 cups bread flour 2 cups 3 cups
active dry 1 34 tsp 2 tsp 214 tsp active dry 2 tsp 23 4 t s p
yeast yeast
trail mix* 1
2 cup 2
3 cup 4 cup
3
candied fruit* 1
3 cup 1
2 cup
Use Setting 1 1 2 walnuts* 1
3 cup 1
2 cup
Use Setting 8 8
* add at the beeps
* add at the beeps

DRIED FRUIT BREAD ITALIAN HERB BREAD

Ingredients 1 Pound 1 2 Pounds
1
Ingredients 1 Pound 11 2 P o u n d s 2 Pounds
water 3
4 cup 1 cup water 7
8 cup 1 cup plus 1 12 cups
plus 2 TBL 2 TBL
oil 2 TBL 3 TBL oil 4 tsp 2 TBL 2 TBL
lemon juice 1 tsp 1 tsp lemon juice 1 tsp 1 tsp 1 tsp
salt 1 tsp 1 12 tsp salt 1 tsp 11 2 tsp 2 tsp
brown sugar 11 2 T B L 21 2 T B L sugar 1 TBL 3 TBL 3 TBL
dry milk 1 TBL 11 2 T B L dry milk 1 TBL 1 TBL 2 TBL
bread flour 21 4 c u p s 3 cups bread flour 2 14 cups 31 4 c u p s 4 cups
active dry 11 2 t s p 21 2 t s p Italian herb 2 14 tsp 1 TBL 11 2 T B L
yeast seasoning
dried fruit* 1
2 cup 3
4 cup active dry 114 tsp 11 2 t s p 11 2 tsp
nutmeg* 2 tsp
1
1 tsp yeast
Use Setting 8 8 Use Setting 7 1 1

* add at the beeps

7
 CHEESE ONION BREAD EGG BREAD
Ingredients 1 Pound 112 Pounds 2 Pounds Ingredients 1 Pound 112 Pounds 2 Pounds
water 3
4 cup 3
4 cup 1 12 cups egg(s) plus 1 2 3
plus 3 TBL enough milk
lemon juice 1 tsp 1 tsp 1 tsp to equal 1
2 cup 1 cup plus 11 2 cups
salt 2 tsp
1
1 tsp 1 12 tsp 3 TBL
sugar 2 TBL 3 TBL 1
4 cup oil 2 TBL 3 TBL 1
4 cup
bread flour 21 4 c u p s 3 cups 414 cups lemon juice 1 tsp 1 tsp 1 tsp
active dry 1 tsp 11 4 tsp 134 tsp salt 11 2 tsp 21 4 t s p 1 TBL
yeast sugar 4 tsp 2 TBL 3 TBL
shredded 1
2 cup 3
4 cup 1 cup bread flour 2 cups 3 cups 4 cups
cheese active dry 112 tsp 21 4 tsp 1 TBL
dried onion 1 TBL 11 2 T B L 2 TBL yeast
Use Setting 1 2 2 Use Setting 1 2 2
Tip:
Wrinkled top if typical of this bread

JALAPENO BREAD BLOODY MARY BREAD

Ingredients 1 Pound 112 Pounds Ingredients 1 Pound 112 Pounds 2 Pounds
water 1
2 cup 2
3 cup water 1
4 cup 1
4 cup 1
4 cup
oil 112 TBL 2 TBL bloody mary 12 cup 3
4 cup 1 cup
lemon juice 1 tsp 1 tsp mix
whole kernel 1
2 cup 3
4 cup oil 1 TBL 2 TBL 3 TBL
corn, well lemon juice 1 tsp 1 tsp 1 tsp
drained salt 1
2 tsp 3
4 tsp 1 tsp
jalapeno chilies, 2 TBL 3 TBL honey 1 TBL 2 TBL 3 TBL
well drained fresh 1 TBL 2 TBL 3 TBL
salt 1
2 tsp 1 tsp chopped
sugar 1 TBL 2 TBL parsley
corn meal 1
3 cup 1
2 cup chopped 1 TBL 2 TBL 3 TBL
bread flour 2 cups 3 cups green onion
fresh cilantro 2 tsp 1 TBL (tops only)
active dry 112 tsp 2 tsp bread flour 2 cups 312 cups 4 cups
yeast active dry 11 2 tsp 214 tsp 1 TBL
Use Setting 1 1 yeast
Use Setting 1 2 2
Tip:
May be textured on top.

BEER BREAD
Ingredients 1 Pound 11 2 Pounds 2 Pounds
1 1 1
water 4 cup 3 cup 2 cup
2
beer* 3 cup 1 cup 113 cups
oil 4 tsp 2 TBL 8 tsp
lemon juice 1 tsp 1 tsp 1 tsp
salt 1 tsp 11 2 tsp 2 tsp
1
sugar 2 TBL 3 TBL 4 cup
bread flour 2 cups 3 cups 4 cups
active dry 1 12 tsp 21 4 tsp 21 4 tsp
yeast
Use Setting 1 2 2
*Beer should be flat and at room temperature

8
 POTATO BREAD WHITE AND WHEAT BREAD
Ingredients 1 Pound 11 2 Pounds 2 Pounds Ingredients 1 Pound 11 2 Pounds 2 Pounds
egg (s) plus 1 2 2 water 3
4 cup 1 cup 113 cups
enough plus 2 TBL
water to oil 1 TBL 112 TBL 2 TBL
equal 3
4 cup 1 cup 11 2 cups lemon juice 1 tsp 1 tsp 1 tsp
plus 3 TBL plus 1 TBL salt 1 tsp 112 tsp 2 tsp
oil 2 TBL 2 TBL 3 TBL sugar 2 TBL 3 TBL 1
4 cup
plus 2 tsp dry milk 1 TBL 112 TBL 2 TBL
lemon juice 1 tsp 1 tsp 1 tsp bread flour 13 4 cups 22 3 cups 312 cups
dry milk 2 TBL 3 TBL 1
4 cup whole 1
4 cup 1
3 cup 1
2 cup
salt 1 tsp 11 2 tsp 2 tsp wheat flour
sugar 4 tsp 2 TBL 2 TBL active dry 1 tsp 112 tsp 2 tsp
white pepper 18 tsp 1
8 tsp 1
4 tsp yeast
instant 1
4 cup 1
3 cup 1
2 cup Use Setting 6 6 6
mashed
potato flakes
chopped 1 TBL 112 TBL 2 TBL
green onion,
(tops only)
bread flour 2 cups 31 4 cups 4 cups
plus 2 TBL
active dry 112 tsp 21 4 tsp 1 TBL
yeast
Use Setting 1 2 2

RAPID WHOLE WHEAT BREAD DAIRY WHOLE WHEAT BREAD

Ingredients 1 Pound 2 Pounds Ingredients 11 2 Pounds 2 Pounds
1 3
water 3
4 cup 1 cup milk 2 cup 4 cup
1
plus 3 TBL plus 6 TBL water 5 TBL 4 cup
1
oil 2 TBL 3 TBL oil 2 TBL 4 cup
lemon juice 1 tsp 112 tsp lemon juice 1 tsp 1 tsp
salt 11 2 tsp 214 tsp honey 112 TBL 1
4 cup
brown sugar, 1
4 cup 6 TBL cottage cheese 1 4 cup 1
3 cup
firmly packed salt* 112 tsp* 112 tsp*
dry milk 2 TBL 3 TBL bread flour 2 cups 234 cups
whole wheat 234 cups 4 cups whole wheat 1 cup 1 14 cups
flour flour
active dry 234 tsp 31 2 tsp active dry 114 tsp 2 tsp
yeast yeast
Use setting 6 6 Use Setting 6 6
*salt amounts are correct

MILK BREAD
Ingredients 1 Pound 11 2 Pounds 2 Pounds
milk 3
4 cup 3
4 cup 11 4 cups
plus 3 TBL plus 2 TBL
oil 1 TBL 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp 1 tsp
salt 1 14 tsp 11 2 tsp 2 tsp
sugar 114 tsp 112 tsp 2 tsp
bread flour 2 cups 3 cups 4 cups
active dry 114 tsp* 11 4 tsp* 13 4 tsp
yeast
Use Setting 1 1 1
* yeast amounts are correct
Tip:
Loaves will have a light color, thin and crispy
crust.

9
 SUNFLOWER AND SESAME CINNAMON RAISIN BREAD
SEED BREAD Ingredients 1 Pound 112 Pounds
Ingredients 11 2 Pounds 2 Pounds water 7
8 cup 1 cup plus
egg plus 1 1 2 TBL
enough water oil 1 TBL 4 tsp
to equal 1 cup 1 cup plus lemon juice 1 tsp 1 tsp
2 TBL dry milk 1 TBL 112 TBL
oil 2 TBL 3 TBL salt 1 tsp 112 tsp
lemon juice 1 tsp 1 tsp lt. brown sugar, 112 TBL 212 TBL
honey 1 TBL 2 TBL firmly packed
salt 1 tsp 112 tsp bread flour 214 cups 3 cups
sugar 2 tsp 1 TBL active dry 112 tsp 212 tsp
sesame seeds 2 TBL 3 TBL yeast
cumin seeds 1
4 tsp 1
4 tsp cinnamon* 1
2 tsp 3
4 tsp
sunflower seeds 1 12 TBL 2 TBL raisins* 1
3 cup 1
2 cup
bread flour 212 cups 234 cups nuts* 1
3 cup 1
2 cup
whole wheat 1
2 cup 1 cup Use Setting 8 8
flour
*add at the beeps
active dry 112 tsp 212 tsp
yeast
Use Setting 6 6

WHOLE WHEAT BREAD WHOLE WHEAT CINNAMON

RAISIN WALNUT BREAD
Ingredients 1 Pound 2 Pounds
water 3
4 cup 1 cup Ingredients 1 Pound 112 Pounds 2 Pounds
plus 3 TBL plus 6 TBL egg(s) whites 1 2 2
oil 2 TBL 3 TBL plus enough
lemon juice 1 tsp 112 tsp water to equal 34 cup 1 cup 114 cups
salt 112 tsp 214 tsp oil 11 2 TBL 2 TBL 212 TBL
brown sugar 1
4 cup 6 TBL lemon juice 1 tsp 1 tsp 1 tsp
1
dry milk 2 TBL 3 TBL molasses 2 TBL 3 TBL 4 cup
whole wheat 2 34 cups 4 cups salt 1 tsp 112 tsp 2 tsp
3
flour cinnamon 4 tsp 1 tsp 1 14 tsp
active dry 214 tsp 1 TBL whole wheat 2 cups 3 cups 4 cups
yeast flour
Use Setting 4 5 active dry 112 tsp 214 tsp 1 TBL
yeast
1 1 3
raisins* 2 cup 2 cup 4 cup
1 1 1
walnuts* 4 cup 3 cup 2 cup
Use Setting 8 8 8
*add at the beeps
CULTURED
BUTTERMILK BREAD
Ingredients 1 Pound 11 2 Pounds 2 Pounds
cultured 3
4 cup 1 cup 11 2 cups
buttermilk plus 2 TBL
oil 2 TBL 3 TBL 1
4 cup
lemon juice 1 tsp 1 tsp 1 tsp
salt 1 tsp 11 2 tsp 2 tsp
honey 2 TBL 3 TBL 1
4 cup
baking soda 1
4 tsp 1
4 tsp 1
2 tsp
bread flour 212 cups 3 14 cups 41 4 cups
active dry 114 tsp 11 2 tsp 13 4 tsp
yeast
Use Setting 1 1 1

10
 ONION RYE BREAD PUMPERNICKEL BREAD
(Whole Grain Rye) (Whole Grain Rye)
Ingredients 1 Pound 11 2 Pounds 2 Pounds Ingredients 1 Pound 11 2 Pounds 2 Pounds
egg(s) plus 1 1 2 egg(s) plus 1 1 2
enough water enough water
to equal 7
8 cup 1 cup plus 113 cups to equal 7
8 cup 1 cup 1 cup
2 TBL plus 2 TBL plus 6 TBL
oil 1 TBL 11 2 TBL 2 TBL oil 1 TBL 11 2 TBL 2 TBL
lemon juice 1 tsp 1 tsp 1 tsp lemon juice 1 tsp 1 tsp 1 tsp
honey 2 TBL 3 TBL 1
4 cup honey 2 TBL 3 TBL 1
4 cup
dry milk 1 TBL 2 TBL 3 TBL dry milk 1 TBL 2 TBL 3 TBL
salt 1 tsp 11 2 tsp 2 tsp salt 1 tsp 112 tsp 2 tsp
bread flour 1 cup 11 2 cups 214 cups bread flour 1 cup 112 cups 2 cups
whole wheat 12 cup 3
4 cup 1 cup whole wheat 1
2 cup 3
4 cup 1 cup
flour flour
rye flour 1
2 cup 2
3 cup 1 cup rye flour 1
2 cup 3 cup
2
1 cup
caraway 1 TBL 2 TBL 3 TBL caraway 1 TBL 2 TBL 3 TBL
seeds seeds
dried minced 2 TBL 3 TBL 4 cup
1
cocoa 2 TBL 3 TBL 1
4 cup
onion powder
active dry 112 tsp 2 tsp 1 TBL instant 1 tsp 11 2 tsp 1 TBL
yeast coffee
Use Setting 8 8 8 granules
active dry 11 2 tsp 2 tsp 1 TBL
Tip:
yeast
Loaves will be short and dense.
Use Setting 8 8 8
Tip:
Loaves will be short and dense.

CARAWAY RYE BREAD MAPLE BREAD

(Whole Grain Rye) Ingredients 1 Pound 11 2 Pounds
3
Ingredients 1 Pound 11 2 Pounds 2 Pounds water 4 cup 1 cup plus
egg(s) plus 1 1 2 2 TBL
enough water lemon juice 1 tsp 1 tsp
to equal 7
8 cup 1 cup 11 3 cups oil 212 TBL 4 TBL
1 1
plus 2 TBL maple syrup 4 cup 3 cup
1 1
oil 1 TBL 11 2 TBL 2 TBL maple flavoring 4 tsp 2 tsp
lemon juice 1 tsp 1 tsp 1 tsp salt 1 tsp 2 tsp
honey 2 TBL 3 TBL 1
4 cup bread flour 2 cups 3 cups
1
dry milk 1 TBL 2 TBL 3 TBL oatmeal, regular 2 cup 1 cup
salt 1 tsp 11 2 tsp 2 tsp or instant
1 3
bread flour 1 cup 11 2 cups 214 cups walnuts 2 cup 4 cup
whole wheat 12 cup 3
4 cup 1 cup active dry 112 tsp 2 12 tsp
flour yeast
rye flour 1
2 cup 2
3 cup 1 cup Use Setting 2 2
caraway 1 TBL 2 TBL 3 TBL * vanilla flavoring may be substituted
seeds
active dry 1 12 tsp 2 tsp 1 TBL
yeast
Use Setting 8 8 8
Tip:
Loaves will be short and dense.

11
 BANANA BREAD CHUNKY NUT BREAD
Ingredients 1 Pound 2 Pounds Ingredients 1 Pound 1 12 Pounds 2 Pounds
egg(s) plus 1 2 water 7
8 cup 1 cup 1 cup
enough water plus 1 TBL plus 5 TBL
to equal 2 cup
1
1 cup oil 2 TBL 2 TBL 3 TBL
plus 2 TBL lemon juice 1 tsp 1 tsp 1 tsp
mashed bananas 13 cup 1
2 cup salt 1 tsp 11 2 tsp 2 tsp
oil 1 TBL 1 TBL honey 1 TBL 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp bread flour 2 cups 314 cups 4 cups
dry milk 1
4 cup 6 TBL plus 6 TBL
salt 1 tsp 112 tsp active dry 114 tsp 114 tsp 112 tsp
sugar 3 TBL 3 TBL yeast
ginger 1
4 tsp 1
2 tsp roasted* 1
3 cup 2
3 cup 1 cup
instant coffee 112 tsp 214 tsp sunflower
granules or pumpkin
bread flour 223 cups 4 cups seeds
active dry yeast 112 tsp 1 TBL Use Setting 8 8 8
Use Setting 1 2
* add at the beeps
Tip:
May be textured on top.

HONEY GRANOLA BREAD SPICED PUMPKIN BREAD

Ingredients 1 Pound 1 2 Pounds
1
2 Pounds Ingredients 1 Pound 112 Pounds 2 Pounds
water 3
4 cup 1 cup 1 cup egg plus 1 1 1
plus 2 TBL plus 6 TBL enough
oil 2 TBL 4 TBL 5 TBL water to
1 1 1
lemon juice 1 tsp 1 tsp 1 tsp equal 4 cup 4 cup 4 cup
honey 2 TBL 2 TBL 3 TBL oil 2 TBL 3 TBL 2 TBL
dry milk 2 TBL 2 TBL 3 TBL lemon juice 1 tsp 1 tsp 1 tsp
2
salt 1
2 tsp 1 tsp 2 tsp canned 3 cup 1 cup 113 cups
bread flour 214 cups 3 cups 41 4 cups pumpkin
granola 2
3 cup 3
4 cup 1 cup salt 1 tsp 11 2 tsp 2 tsp
1
cereal brown sugar, 2 TBL 3 TBL 4 cup
active dry 11 2 tsp 13 4 tsp 2 tsp firmly packed
1 1 1
yeast cloves 4 tsp 4 tsp 2 tsp
1 3
Use Setting 1 2 2 nutmeg 2 tsp 4 tsp 1 tsp
1 3
ginger 2 tsp 4 tsp 1 tsp
cinnamon 11 2 tsp 2 tsp 1 TBL
bread flour 2 cups 3 cups 4 cups
plus 1 TBL
BANANA GRANOLA BREAD active dry 112 tsp 214 tsp 1 TBL
Ingredients 1 Pound 2 Pounds yeast
water 3
4 cup 1 12 cups Use Setting 1 2 2
oil 2 TBL 5 TBL *this is correct amount for oil
lemon juice 1 tsp 1 tsp
banana 1
2 tsp 1 tsp
flavoring*
salt 1
2 tsp 2 tsp
honey 2 TBL 3 TBL
dry milk 2 TBL 3 TBL
bread flour 2 14 cups 414 cups
dried banana 1
3 cup 1
2 cup
chips
granola cereal 2
3 cup 1 cup
active dry 112 tsp 2 tsp
yeast
Use Setting 8 8
*vanilla flavoring may be substituted if you do not
have banana flavoring

12
 SOY CHEDDAR CHEESE BREAD SOY ALMOND FRUIT BREAD
Ingredients 1 2 Pounds
1
Ingredients 11 2 Pounds
water 1 cup plus 2 TBL water 1 cup plus 2 TBL
oil 2 TBL oil 3 TBL
lemon juice 1 tsp lemon juice 1 tsp
salt 1 tsp almond extract 1
2 tsp
sugar 2 TBL salt 1 12 tsp
dry milk 1
4 cup sugar 212 TBL
onion salt 1 tsp dry milk 112 TBL
dry mustard 1 tsp bread flour 2 12 cups
bread flour 212 cups soy flour 1
2 cup
soy flour 1
2 cup diced, mixed dried fruit* 1
2 cup
active dry yeast 1 12 tsp slivered almonds* 2 TBL
shredded cheddar 112 cups active dry yeast 212 tsp
cheese Use Setting 8
Use Setting 8 *add at the beeps

SOY HERB BREAD SOY CINNAMON RAISIN BREAD

Ingredients 112 Pounds Ingredients 1 12 Pounds
water 1 cup plus 2 TBL water 1 cup plus 2 TBL
oil 2 TBL oil 2 TBL
lemon juice 1 tsp lemon juice 1 tsp
salt 1 12 tsp salt 1 tsp
sugar 3 TBL sugar 2 TBL
dry milk 1 TBL dry milk 1
4 cup
dill weed 1 tsp cinnamon 1 tsp
garlic salt 1
2 tsp bread flour 212 cups
dry mustard 1
2 tsp soy flour 1
2 cup
basil 1
4 tsp active dry yeast 112 tsp
oregano 1
4 tsp raisins* 1
2 cup
bread flour 234 cups Use Setting 8
soy flour 1
2 cup *add at the beeps
active dry yeast 1 12 tsp
Use Setting 1

13
 Real Dough ... the easy way
The DOUGH setting allows you to make a variety of doughs. The machine does the mixing
and kneading: you do the shaping and baking.

Be sure to allow time for the dough to rest and rise, as indicated. And remember the key
guide words, light and little . . . use a light touch when rolling and shaping the dough and
handle the dough as little as possible.

TIPS FOR MAKING DOUGH

Remove DOUGH as soon as the cycle is complete and continue with instructions.
Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting
board or countertop
Let the dough double in size when directed to in a recipe. If it does not double in size, the
resulting product may not be tender. Dough is ready when an indentation remains when the
dough is touched.
An empty oven with warm water placed in a bowl at the bottom makes a great place for
proofing dough. Remember to remove dough before preheating the oven.
If the dough you are rolling shrinks back, let it rest covered for a few minutes and roll
again.
The Delayed finish feature should NOT be used with dough recipes that contain eggs, milk
or other foods that could spoil if left at room temperature.
For best results, remove dough promptly when the setting is complete. Follow directions for
shaping and baking. If you allow the dough to remain in the unit after the cycle is complete,
it may overrise and damage the machine.

14
 CHALLAH BRAID CINNAMON ROLLS
Ingredients Regular Large Ex. Large Ingredients 16 rolls 24 rolls
egg(s) plus 1 1 2 egg plus 1 1
enough enough water
water to 3
4 cup 1 cup plus 11 2 cups to equal 1 cup 112 cups
equal 1 TBL lemon juice 1 tsp 1 tsp
lemon juice 1 tsp 1 tsp 1 tsp bread flour 312 cups 412 cups
bread flour 2 cups 3 14 cups 41 2 cups salt 1 tsp 112 tsp
salt 1 tsp 11 2 tsp 2 tsp sugar 1
3 cup 1
2 cup
sugar 11 2 TBL 2 TBL 2 TBL oil 1
4 cup 1
3 cup
oil 2 TBL 3 TBL 1
4 cup active dry 1 12 tsp 2 tsp
active dry 1 tsp 11 2 tsp 2 tsp yeast
yeast Filling:
Wash: butter, softened 1
3 cup 1
2 cup
egg yolk(s) 1 1 2 brown sugar, 1
3 cup 1
2 cup
beaten firmly packed
water 1 TBL 1 TBL 2 TBL walnuts, finely 1
4 cup 1
3 cup
Topping: chopped
poppy 1 tsp 1 TBL 11 2 TBL cinnamon 2 TBL 3 TBL
seeds raisins 1
4 cup 3 cup
1

(optional)
Place ingredients in bread pan in order listed. Glaze:
Use DOUGH setting (9); press START. When powdered sugar 1
2 cup 3 cup
2

setting is complete, remove dough from bread water or milk 3 TBL 4 cup
1

pan. Place on a lightly floured surface and punch vanilla 1

2 tsp 1 tsp
down. Divide into thirds, making 3, 10-inch (13-
inch) 16-inch) ropes with tapered ends. Pinch Place ingredients in bread pan in order listed.
ropes together at one end, braid together, pinch- Use DOUGH setting (9); press START. When
ing together at other end and secure braid. setting is complete, remove dough from bread
Transfer to greased baking sheet; let rise until pan.
doubled in size, about 45 minutes. Combine
Wash ingredients and brush onto braid. Sprinkle On a lightly floured surface, punch down and roll
with poppy seeds. Bake in preheated 375F into a 12 X 16-in (16 X 24-inch) rectangle.
oven for 25 minutes or until golden brown. Spread with 13 cup (12 cup) butter. Combine
remaining Filling ingredients and sprinkle over
1 braid butter. Roll up tightly, jelly-roll style, starting at
the 12-inch (16-inch) side. Cut into one inch
pieces. Place in 2 (3) greased 9-inch square
pans about 12-inch apart. Let stand in warm,
draft-free place for one hour, or until doubled in
size. Bake in preheated 350F oven 25 to 35
minutes, or until golden brown. Mix together
Glaze ingredients until smooth an drizzle over
top of warm rolls.

16 (24) rolls

15
 DINNER ROLLS BUTTERMILK ROLLS
Ingredients 12 rolls 18 rolls 24 rolls Ingredients 18 rolls 24 rolls
egg plus 1 1 1 cultured 1 cup 112 cups
enough buttermilk
water to 3
4 cup 1 cup 113 cups lemon juice 1 tsp 1 tsp
equal plus 1 TBL bread flour 3
4 cup 114 cups
lemon juice 1 tsp 1 tsp 1 tsp whole wheat 113 cups 2 cups
bread flour 2 cups 31 4 cups 4 cups flour
salt 1
2 tsp 1 tsp 11 2 tsp salt 1 tsp 112 tsp
sugar 2 TBL 3 TBL 1
4 cup honey 112 TBL 2 TBL
oil 2 TBL 3 TBL 1
4 cup oil 3 TBL 1
4 cup
active dry 1 tsp 1 12 tsp 2 tsp wheat germ 1
3 cup 1
2 cup
yeast baking soda 1
4 tsp 1
4 tsp
active dry 134 tsp 2 tsp
Place ingredients in bread pan in order listed. yeast
Use DOUGH setting (9); press START. When Brush:
setting is complete, remove dough from bread butter, melted 2 TBL 3 TBL
pan. Place on a lightly floured surface.
Depending on which size recipe used, divide Place ingredients in bread pan in order listed.
dough into 12, 18, or 24 pieces. Shape into balls. Use DOUGH setting (9); press START. When
Place on greased baking sheet(s) about 1 2 inch setting is complete, remove dough from bread
apart. Let stand, covered, in warm, draft-free pan. Place on lightly floured surface, divide into
place, 30 minutes, or until doubled in size. Bake 18 (24) equal pieces. Shape pieces into balls
in preheated 350F oven 20 to 30 minutes, or and place 12 inch apart on greased baking
until golden brown. sheets. Cover and let rise in warm, draft-free
place, 30 minutes, or until doubled in size. Brush
12, 18, or 24 rolls with melted butter. Bake in preheated 350F
oven 10 to 15 minutes, or until golden brown.

18 (24) rolls

16
 WHEAT DINNER ROLLS CHEEZY GARLIC ROLLS
Ingredients 12 rolls 18 rolls Ingredients 18 rolls 24 rolls
water 4 cup
3
112 cups egg plus 1 1
lemon juice 1 tsp 1 tsp water to
bread flour 114 cups 2 12 cups equal 1 cup 11 3 cups
whole wheat 1 cup 2 cups oil 2 TBL 3 TBL
flour lemon juice 1 tsp 1 tsp
salt 1
2 tsp 1 tsp salt 1 tsp 1 12 tsp
light brown 2 TBL 1
4 cup sugar 1
3 cup 1
2 cup
sugar, firmly bread flour 3 12 cups 412 cups
packed active dry 114 tsp 2 tsp
dry milk 1 TBL 2 TBL yeast
oil 1 TBL 2 TBL Topping:
active dry 1 12 tsp 2 tsp parmeasan 1
3 cup 1
2 cup
yeast cheese
garlic, finely 112 TBL 2 TBL
Place ingredients in bread pan in order listed. chopped
Use DOUGH setting (9); press START. butter, melted 3 TBL 1
4 cup
When setting is complete, remove dough. Place
on lightly floured surface and divide into 12 (18) Place ingredients in bread pan in order listed.
equal pieces. Shape into balls. Place into 2 (3) Use DOUGH setting (9); press START.
greased 9 inch cake pans for pull apart rolls or When setting is complete, remove dough, place
space 2 inches apart on greased baking sheet(s) on a lightly floured surface, divide dough into 18
for regular rolls. Cover and let rise in warm, draft- (24) equal pieces. Combine cheese and garlic.
free place 30 minutes, or until doubled in size. Dip one side of dough pieces in melted butter
Bake in preheated 350F oven 25 to 35 minutes, and then dip in cheese-garlic mixture. Arrange in
or until golden brown. single layer in well-greased 13x9-inch (2, 9-inch
square) baking dish. Cover and let rise in warm,
12 (18) rolls draft-free place, 45 minutes, or until doubled in
size. Bake in preheated 325F oven 35-45 min-
utes, or until golden brown.

18 (24) rolls

17
 PIZZA CRUST SOFT PRETZELS
Ingredients 1 Crust 2 Crusts Ingredients 16
water 3
4 cup 123 cups water 114 cups
oil 1 TBL 2 TBL bread flour 3 12 cups
lemon juice 1 tsp 1 tsp salt 1 tsp
salt 1
2 tsp 1 tsp egg yolk 1
sugar 1 TBL 2 TBL oil 1 TBL
dry milk 1 TBL 2 TBL lemon juice 1 tsp
bread flour 2 14 cups 412 cups sugar 2 TBL
active dry 1 tsp 2 tsp white pepper 1
8 tsp
yeast active dry yeast 1 TBL
Glaze:
Place ingredients in bread pan in order listed. egg white 1
Use DOUGH setting (9); press START. When water 1 TBL
setting is complete, remove dough from bread Toppings:
pan. kosher salt or sesame
seeds
Press dough into a 12-inch round greased
pan(s), raising edge of dough. Spread pizza Place ingredients in bread pan in order listed.
sauce over the dough. Sprinkle with cheese Use DOUGH setting (9); press START. When
and/or other toppings of your choice. setting is complete, remove dough from bread
pan.
Bake in a preheated 425F oven for 20-25 Punch down and on a lightly floured surface cut
minutes or until crust is golden brown around the dough into 16 equal pieces. Roll each piece
edges. of dough into a rope about 16 long. Shape each
rope into a pretzel. (Cross the ends of the rope
1 (2) Pizza Crusts to make a loop; twist the crossed ends once and
fold across the loop.)
Place the pretzels on a greased baking sheet
1 12 apart. Brush with combined egg white and
water. Sprinkle with salt or sesame seeds. Bake
in preheated 375F oven for 15 to 20 minutes or
until golden brown.

16 pretzels

18
 LAYERED PIZZA LOAF FRENCH BAGUETTES
Ingredients 1 Loaf 2 Loaves Ingredients 2 Loaves 3 Loaves
water 3
4 cup 12 3 cups water 1 cup 134 cups
lemon juice 1 tsp 1 tsp lemon juice 1 tsp 1 tsp
bread flour 214 cups 412 cups bread flour 21 2 cups 412 cups
salt 1
2 tsp 1 tsp salt 1 tsp 2 tsp
sugar 1 TBL 2 TBL sugar 1 TBL 2 TBL
dry milk 1 TBL 2 TBL active dry 112 tsp 2 tsp
oil 1 TBL 2 TBL yeast
active dry 1 tsp 2 tsp Wash:
yeast egg yolk (s) 1 2
Filling: water 1 TBL 2 TBL
frozen chopped 1 pkg. 2 pkgs.
spinach, thawed (10-oz.) (10-oz.) Place ingredients in bread pan in order listed.
and squeezed Use DOUGH setting (9); press START. When
dry setting is complete, remove dough from bread
grated parmesan 1
3 cup 2
3 cup pan. Punch dough down and place on lightly
cheese floured surface.
large egg(s) 1 2 Roll dough into 12 x 16-inch (12 x 24-inch)
finely chopped 3 TBL 1
3 cup rectangle, rolling to remove air bubbles. Divide
fresh basil dough into 2 (3) 12 x 8-inch pieces. Roll up
shredded 12 oz. 1 lb. 8 oz. tightly, jelly-roll style, starting at the 12-inch side.
mozzarella Shape into 12-inch long loaves. Place 3 inches
cheese apart on greased baking sheet(s). With a sharp
cooked and 3
4 lb. 1 lb. 8 oz. knife, make 3 to 4 diagonal slashes across each
crumbled Italian loaf top. Cover and let rise in warm, draft-free
sausage place, 30 to 40 minutes, or until doubled in size.
pizza sauce 113 cups 2 23 cups Brush combined Wash ingredients over tops of
thinly sliced 1
4 lb. 1
2 lb. loaves. Bake in preheated 375F oven 20 to 30
pepperoni minutes, or until golden brown.
sliced black 1 cup 2 cups
olives 2 (3) loaves

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When Italian Round Loaf
setting is complete, remove dough from bread Use either size of the French baguettes recipe
pan. Set aside 14 of the dough. Roll remaining 3 4 above. Remove dough from bread pan. Place on
of dough into 1 (2) 11 x 17-inch rectangle(s). Line lightly floured surface, shape dough into 1 (2)
1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes. large ball(s). Place on greased baking sheet(s).
Cover and let rise in a warm, draft-free place, 30
Combine spinach, parmesan cheese, egg(s) and to 45 minutes or until doubled in size. Bake in
basil in medium size bowl and mix well. Sprinkle preheated 350F oven 30 to 45 minutes, or until
1
2 (14) of the mozzarella cheese on top of dough golden brown and sounds hollow when tapped.
layer. Top with 1 2 ( 14 ) of the cooked sausage,
pizza sauce, spinach mixture, pepperoni slices 1 (2) loaf (loaves)
and olives. Repeat layers beginning with moz-
zarella cheese and ending with olives.

Roll remaining dough into a rectangle(s) to fit the

top of the filled loaf pan, pinching edges together
to seal. Remove excess dough. Cut 2 slits on top
layer of dough for steam to escape. Bake in
preheated 357F oven 35 to 40 minutes, or until
crust is well browned and loaf sounds hollow
when tapped. Allow to stand 10 minutes before
cutting. Great served warm or refrigerated.

1 (2) filled loaf (loaves)

19
 FRENCH TWISTS BAGELS
Ingredients 18 Twists 36 Twists Ingredients 6 bagels
water 4 cup
3
113 cups water 1 cup
lemon juice 1 tsp 1 tsp lemon juice 1 tsp
bread flour 2 cups 4 cups salt 1 tsp
salt 1 tsp 112 tsp sugar 1 12 TBL
sugar 1 TBL 2 TBL bread flour 3 cups
active dry 112 tsp 2 tsp active dry 214 tsp
yeast yeast
Glaze: Glaze:
butter, melted 1
3 cup 1
2 cup egg, beaten 1
Wash: Toppings:
egg yolk(s) 1 2 Sesame seeds, poppy
water 1 TBL 2 TBL seeds, cracked wheat,
wheat flakes or dried
Place ingredients in bread pan in order listed. onion flakes (optional).
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread Place ingredients in bread pan in order listed.
pan. Punch down and divide into 18 (36) equal Use DOUGH setting (9); press START. When
pieces. On a lightly floured surface, roll into 14 setting is complete, remove dough from bread
to 16-inch ropes. Fold each rope in half and pan. Place dough on a floured surface and
twist, starting at fold. Place on 2(4) greased bak- knead for 5 to 10 minutes, until smooth.
ing sheets and brush French twists generously
with melted butter. Let rise in warm, draft-free Cut the dough into 6 equal pieces. Form each
place until doubled in size. Brush combined piece of dough into a ball. Make a hole in the
Wash ingredients over twists. Bake in preheated center of each ball with thumbs and stretch until
400F oven 12 to 15 minutes, or until golden smooth and hole is about 1-2 inches.
brown.
Place bagels on a greased baking sheet. Cover
18 (36) twists and let rise for 10 minutes.

In a 3-quart saucepan, combine 2 quarts water

and 2 tablespoons sugar; heat to boiling. Place a
few bagels at a time in boiling water. Simmer 3
minutes, turning once. Remove with slotted
spoon. Place on greased cookie sheet. Brush
tops with 1 egg, slightly beaten; sprinkle with
desired topping. Bake in a preheated 400F
oven for 20 to 25 minutes or until deep golden
brown. Cool on a wire rack.

6 bagels

20
 FOCCACIA BREAD STICKY BREAKFAST ROLLS
Ingredients 1 loaf Ingredients 12 rolls 18 rolls
water 1 cup water 1 cup 112 cups
lemon juice 1 tsp lemon juice 1 tsp 1 tsp
bread flour 3 cups bread flour 312 cups 4 12 cups
oil 1 TBL salt 1 tsp 112 tsp
salt 1 tsp sugar 1
3 cup 1
2 cup
sugar 1 TBL oil 1
4 cup 1
3 cup
active dry 214 tsp egg(s) 1 2
yeast active dry 112 tsp 2 tsp
Topping: yeast
fresh rosemary, 1
4 cup Filling:
finely chopped butter, softened 1
2 cup 2
3 cup
fresh chives, 1
4 cup sugar 1
3 cup 1
2 cup
finely chopped cinnamon 1 TBL 112 TBL
garlic, 2 TBL walnuts or 1
2 cup 2
3 cup
finely minced pecans,
olive oil 2 TBL chopped
Topping:
Place ingredients in bread pan in order listed. butter, melted 3
4 cup 1 cup
Use DOUGH setting (9); press START. When light brown 3
4 cup 1 cup
setting is complete, remove dough from bread sugar, firmly
pan. packed

Punch down, roll into a ball and flatten into a 10- Place ingredients in bread pan in order listed.
inch circle. Place on a baking sheet. Cover Use DOUGH setting (9); press START. When
dough liberally with olive oil. Sprinkle fresh herbs setting is complete, remove dough from bread
and garlic over the dough. Bake in a preheated pan. On a lightly floured surface, roll into 12 x 16-
425F oven for 20 to 35 minutes or until golden inch (18 x 16-inch) rectangle. Spread with the
brown. Serve with pasta or cut into wedges and 1
2 cup ( 23 cup) butter. Mix together cinnamon,
serve as an appetizer. sugar and nuts; sprinkle generously over
b u t t e r e d dough. Roll up tightly, jelly-roll style,
1 loaf starting at the 12-inch (18-inch) side. Cut roll into
12 (18) 1-inch slices.

Combine Topping ingredients. Divide Topping

mixture into 2 (3) 9-inch baking pans. Carefully
place roll slices on top of mixture. Let rise in
warm, draft-free place 30 to 40 minutes or until
doubled in size. Bake in preheated 350F oven
35 to 45 minutes, or until golden brown. Let cool
1 minute. Turn onto heatproof serving platter or
tray. Serve warm.

12 (18) rolls

21
 REFRESHING ROLLS
Ingredients 12 rolls 18 rolls
water 1 cup 112 cups
lemon juice 1 tsp 1 tsp
bread flour 312 cups 4 12 cups
salt 1 tsp 112 tsp
light brown 1
3 cup 1
2 cup
sugar, firmly
packed
oil 1
4 cup 3 cup
1

active dry 1 12 tsp 2 tsp

yeast
Topping:
butter, melted 2 cup
1 3
4 cup
grated 2 TBL 1
4 cup
orange peel
sugar 1
2 cup 3
4 cup

Place ingredients in bread pan in order listed.

Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Roll into 2, 12 (18) inch ropes. Cut each
rope into 12 (18) pieces.

Mix together topping ingredients in a small

(medium) bowl. Dip pieces in Topping mixture,
covering well. Place in greased 10 x 13-inch pan
(2, 9-inch square pans), spacing about 12 inch
apart. Let rise in warm, draft-free place, 30
minutes, or until doubled in size. Bake in preheat-
ed 350F oven 20 to 30 minutes, or golden
brown.

12 (18) rolls

22
BUTTER ... AS EASY AS 1-2-3
Most people would agree: its hard to beat the taste of homemade bread, served fresh and
warm, straight from the breadmaker. But now Toastmaster has created a way to top even
thatwith freshly churned butter.

Although based on the old-fashioned churning methodwhich used to require a lot of time and
elbow greasemaking butter in your Toastmaster Bread Box Bread & Butter Maker is now as
easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in
the refrigerator. This will allow the flavor of the additional ingredients to enhance the flavor of
the butter while your bread is baking.

A small amount of butter will be left in the bread pan after scooping out the one half cup of
sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan
prior to making bread. The bread will absorb the butter during the knead or bake process.
Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the
lid with mild soap and warm water and dry thoroughly.

1. Make sure your breadmaker and pan are at room temperature. Pour in 1 cup (236 ml)
cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid
onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert
bread pan into breadmaker and close lid.

2. Select butter program (#10). Press start. The machine will churn for 30 minutes. About
halfway through the cycle, the mixture may resemble whipped cream. It will then begin
to separate. Chunks of butter will be visible and the cream will continue to separate into
buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is
complete.

3. Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight-
ly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off
any remaining buttermilk and assist in hardening the butter.)
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter
mold (available at gourmet and kitchen specialty shops). Yield: approximately 12 cup
butter. Cover tightly and store in refrigerator or freezer.

TIPS FOR BETTER BUTTER

m Heavy whipping cream or heavy cream will produce the largest amount of butter. Light whipping
cream and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you
may have to repeat part of the 30 minute Butter Program. Stop the program when butter chunks are
formed. Half and Half or other lower-fat dairy products without the words whipping or cream in
the name will not churn into butter.

m The average refrigerated life for salted or unsalted sweet butter is several weeks, keep butter
tightly wrapped to preserve flavor.

m To make salted butter, simply add 12 teaspoon salt to the 1 2 cup of butter after it is removed from
pan.

m Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil
or a resealable freezer bag and stored in the freezer at 0 F.

23
m All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted
butter has just enough salt added to enhance the flavor; the salt is completely dissolved.
The choice of salted or unsalted butter is a matter of personal preference, but many cooks
prefer unsalted butter for baking.

m Enhance a special occasion table by serving butter in a variety of shapes. Place

softened butter in a decorative mold, chill, unmold and refrigerate until serving.

USING BUTTERMILK

Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk.

This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,
pancakes and waffles. Refrigerate until ready to use.

If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the
milk or water called for in the recipe. The buttermilk should be scalded before using in bread
to improve its baking quality.

m To scald buttermilk, pour into sauce pan and heat it to 200 F (just below boiling point),
or when tiny bubbles form around edge.

m Allow the buttermilk to cool down to 80 F before using in bread recipes. If liquid is too
hot, it will kill the yeast.

m Using buttermilk in place of water in bread recipes will produce a fine textured loaf of
bread with added calcium and protein. It will be shorter and more dense than the same
recipe make with water.

Todays buttermilk sold in grocery stores is a cultured product rather than the by product of
churning cream into butter. Cultured buttermilk is made from fresh lowfat or skim milk with the
addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial
culture added which produces the characteristic tart flavor. You will find a Cultured Buttermilk
Bread recipe using this cultured buttermilk in the Bread recipe second.

FLAVORED BUTTERS

A decade ago, flavored butter usually meant adding garlic or honey to butter and using it as
a spread on toast or bread. But times have changed! Todays great chefs have introduced us
to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts,
cheese or other commonly available ingredients. Now its easy to create these same great-
tasting butters effortlessly in your own home.

Youll want to try some of the tempting recipes that follow, or experiment on your own.
Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetablesas well
as homemade breads of every variety. We encourage you to be creative! Bon Apetit!

To make flavored butters, prepare plain butter as directed. Place butter into a small deep
bowl and beat in ingredients with a hand mixer for a few seconds.

Special thanks to the following organizations for their assistance:

American Dairy Association for granting us permission to use their butter recipes.

St. Louis District Dairy Council and Mid-America Dairymen Incorporated for dairy
product information.

24
 BREAKFAST BUTTER RECIPES
SWEET ORANGE BUTTER MAPLE BUTTER

Ingredients Ingredients
1
butter 2 cup butter 1
2 cup
orange marmalade 3 TBL maple syrup 1
4 cup

PRALINE BUTTER HONEY BUTTER

Ingredients Ingredients
butter 1
2 cup butter 1
2 cup
pecans, finely chopped 2 TBL honey 1
4 cup
1
maple extract 8 tsp
brown sugar, firmly packed 2 TBL
1
vanilla extract 4 tsp

STRAWBERRY BUTTER APPLE BUTTER

Ingredients Ingredients
butter 1
2 cup butter 1
2 cup
strawberry jam 2 TBL cinnamon 1
4 tsp
honey or molasses 1 tsp
nutmeg 1
4 tsp
applesauce 2 TBL

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.

Serving Suggestions:
Breakfast and brunch buffet, sweet breads, crepes, blintzes, pancakes, waffles, muffins and
biscuits.

25
 FULL FLAVOR BUTTER RECIPES
GARLIC BUTTER ONION BUTTER

Ingredients Ingredients
1
butter 2 cup butter 1
2 cup
1
garlic salt 4 tsp onion salt 1
2 tsp
1
garlic powder 4 tsp onion powder 1
2 tsp

JALAPENO BUTTER BEER BUTTER

Ingredients Ingredients
butter 1
2 cup butter 1
2 cup
jalapeno peppers, 2 TBL beer 1
2 cup
chopped and drained seasoned salt 1
4 tsp
lemon juice 1 tsp

RED BELL PEPPER BUTTER LIME BUTTER

Ingredients Ingredients
1
butter 1
2 cup butter 2 cup
red bell pepper, chopped 1 lime juice 2 tsp
lemon juice 1 12 TBL lime peel, grated 1 tsp
dried tarragon 1
2 tsp
dried thyme 1
4 tsp
salt 1
8 tsp
white pepper, ground 1
8 tsp

LEMON BUTTER

Ingredients
1
butter 2 cup
lemon juice 2 tsp
lemon peel, grated 1 tsp

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.

Serving Suggestions:
Broiled or grilled veal chops, pork spareribs, ham, fish steaks, bratwurst, smoked sausage,
sauteed onions, garlic bread, pumpernickel, dark rye and cracked wheat breads, flour tortilla
and taco shells.

26
 CHEESE BUTTER RECIPES
CHEESABUTTER BLEU CHEESE BUTTER

Ingredients Ingredients
butter 1
2 cup butter 1
2 cup
dried Italian herb 3
4 tsp bleu cheese 112 ounces
seasoning Worcestershire sauce 1
2 tsp
garlic powder 1
2 tsp
ground black pepper 1
2 tsp
cheddar cheese, shredded 1
4 pound
lemon juice 3
4 tsp

FETA CHEESE BUTTER

Ingredients
butter 1
2 cup
feta cheese 112 ounces
Worcestershire sauce 1
2 tsp

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.
3. Refrigerate before serving

Serving Suggestions:
English muffins or bagels, rye rolls, cocktail rye bread, bread sticks, baked potatoes, London
broil, assorted crackers, canape filling, lunchmeat rollups or melted on green beans, spinach
or other vegetables.

27
 FRESH HERB BUTTER RECIPES
BASIL GARLIC BUTTER BASIL SPINACH BUTTER

Ingredients Ingredients
butter 1
2 cup butter 1
2 cup
fresh basil, chopped* 2 tsp fresh basil, finely chopped 2 TBL
garlic powder 1
8 tsp fresh spinach, finely chopped 2 TBL
ground black pepper 1
8 tsp ground black pepper 1
4 tsp
salt 1
4 tsp garlic powder 1
4 tsp
salt 1
4 tsp
*OR 12 tsp dried basil

SPICY LEMON CHIVE BUTTER ROSEMARY THYME BUTTER

Ingredients Ingredients
butter 1
2 cup butter 1
2 cup
fresh chives, minced * 2 TBL fresh rosemary, chopped* 11 2 TBL
fresh parsley, minced** 2 TBL fresh thyme, chopped** 11 2 TBL
lemon juice 2 tsp salt 1
8 tsp
1
red pepper, ground 8 tsp *OR 11 4 tsp dried rosemary
1
salt 4 tsp **OR 1 12 tsp dried thyme
*OR 2 TBLdried chives
**OR 11 2 tsp dried parsley

GARLIC SAGE BUTTER LEMON OREGANO BUTTER

Ingredients Ingredients
1
butter 2 cup butter 1
2 cup
fresh sage, chopped 1 TBL lemon juice 1
4 cup
garlic cloves, minced* 2 large fresh oregano, chopped* 2 TBL
1
salt 4 tsp ground black pepper 1
8 tsp
salt 1
2 tsp
*OR 1 4 tsp dried minced garlic

CILANTRO BUTTER LEMON DILL BUTTER

Ingredients Ingredients
1 1
butter 2 cup butter 2 cup
fresh cilantro, chopped 2 TBL fresh dill, chopped* 2 TBL
1
salt 4 tsp lemon juice 1 tsp
*OR 12 tsp dried dill

Directions

1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.
3. Refrigerate before serving.

Serving Suggestions:
Fresh baked bread, broiled or roast beef, poultry, fish or shellfish, (shrimp, clams, mussels)
scrambled eggs, omelets or frittatas.

28
 RESULTS COLLAPSED NOT OVER SMALL SIDES
TOP OR BAKED IN RISING SHORT TOO
SINK HOLE CENTER LOAF SIZE/ DARK OR
COMMENTS NO RISE BURNT

WATER/LIQUID TEMP TOO HIGH

WHOLE WHEAT BREAD

INGREDIENT ADDED IN WRONG

ORDER OR PROPORTION/
INGREDIENTS CHANGED OR
SUBSTITUTED
TOO MUCH YEAST

INCORRECT MEASURE/OLD
YEAST

CHECK AGE AND TYPE OF YEAST

TOO LITTLE WATER

TOO MUCH WATER

TOO MUCH LIQUID

WRONG TYPE OF FLOUR USED

DARK BROWN SUGAR USED

TOO MUCH SUGAR

TOO LITTLE SUGAR

IMPROPER CLEANING

TOO MUCH SALT

TOO LITTLE SALT/SALT OMITTED

DOUGH EXCEED CAPACITY OF

MACHINE

DELAYED BAKE FEATURE

29
 HEAVY, OPEN,
DENSE COARSE EXPLANATION
TEXTURE TEXTURE

Use water 80F. Warm weather, high humidity or overheated liquids all
speed up yeast action, which may cause the dough to rise too fast and the
bread to collapse before baking begins.

For Whole Wheat Bake, keep the water and yeast from touching. Whole
Wheat flours vary. You may need to increase/decrease liquids and add gluten.

Use the flour called for in the recipe. Add ingredients in the order and amounts
listed in the recipe. Recipe can become imbalanced by an excess of whole
grain flours, whole grains, dried fruits or other ingredients.

Decrease yeast amount by 12 to 12 tsp.

Yeast and/or other key ingredients were omitted or mismeasured.

Use yeast before expiration date. Use regular active dry yeast or quick or
rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated
or frozen. If using jarred yeast and it has been open more than 2 months,
check its freshness with the following test. Combine 214 teaspoon yeast, 1
teaspoon sugar and 12 cup of 110-115 water. This mixture should double
in 10 minutes.

Measure water correctly as listed in recipe. If loaf is still short, try adding 1
TBL more water.

Reduce water by 1 to 2 TBL if recipe calls for fruit or vegetables, drain well
and pat dry.

Can happen with recipes calling for moist ingredients such as applesauce,
yogurt and fruit and when humidity is high. Reduce liquids by 1 TBL or add
1 to 2 TBL flour the next time you make the recipe.

Use bread flour where specified. All-purpose flour will produce a shorter loaf.

Use light brown sugar instead of dark brown. Use white sugar instead of
brown sugar.

Use less sugar, excess sugar will result in a darker crust.

Increase sugar, too little sugar will result in low volume.

Do not use strong detergents that contain degreasing ingredients.

Too much salt results in less volume, reduce amount of salt used in recipe.

Always check ingredient list before pressing START.

Too much dough was made.

Exceeding the capacity of the bread pan may cause an underbaked, gummy
center and a collapsed top. When dough rises to the top of the machine, it
interferes with circulation needed for proper baking and cooling.

This feature was used and ingredients were placed in bread pan in a way
that salt or water were in contact with the yeast for a prolonged period.
Decrease liquid (water) 1 tsp-2 TBL depending on size of recipe.

30
PART NO. 30025A12