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ALTITUDE CHART
The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it
doesn’t work as printed.
All recipes were developed at sea level - approximately. Adjustments may be necessary if your
altitude is 2000 feet or higher.
Try the recipe as printed first unless you have experimented on other recipes and have an idea
of what to change.
REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to
change other recipes.
The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic
bread machine.
Sea
Level
as is
as is
as is
as is
as is
2000
Feet
-1/4 t
as is
as is
as is
+2 T
4000
Feet
-1/2 t
-1 t
as is
as is
+1/4 c
6000
Feet
-3/4 t
-1 t
as is
+1 1/2 t
+3/8 c
7500
Feet
-1 t
8500
Feet
-1 1/4 t
-2 t
+1/8 t
+2 t
+1/2 c
Yeast
Sugar
Salt
Gluten
Liquid
-2 t
+1/8 t
+1 1/2 t
+1/2 c
The following chart is for a 11⁄2 pound loaf of bread using 3 cups of bread flour in an automatic
bread machine.
Sea
Level
as is
as is
as is
as is
as is
2000
Feet
-1/4 t
as is
as is
as is
+2 T
4000
Feet
-1/2 t
-1 t
as is
as is
+1/4 c
6000
Feet
-3/4 t
-1 t
as is
+2 t
7500
Feet
-1 t
-2 t
+1/4 t
+2 t
8500
Feet
-1 1/4 t
-1 T
+1/4 t
+2 1/4 t
+5/8 c
Yeast
Sugar
Salt
Gluten
Liquid
+3/8 c
+1/2 c
The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic
bread machine.
Sea
Level
as is
as is
as is
as is
as is
2000
Feet
-1/4 t
as is
as is
as is
+2 T
4000
Feet
-1/2 t
-1 t
as is
as is
+1/4 c
6000
Feet
-3/4 t
-1 t
as is
+2 1/4 t
+3/8 c
7500
Feet
-1 t
8500
Feet
-1 1/4 t
-1 T
+1/4 t
+2 3/4 t
+5/8 c
Yeast
Sugar
Salt
Gluten
Liquid
-2 t
+1/4 t
+2 1/2 t
+1/2 c
3
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1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In
Utah, the dough can rise 21⁄2 to 3 times its volume in the first rising before it is ready to
punch down. Recipes need less yeast as the altitude increases to slow the rising so that
the dough has time to develop a good flavor and texture. The higher the altitude, the
greater the internal pressure on baked goods; therefore, the faster they rise.
2. Sugar weakens the cell structure of the dough so it must be reduced to have adequate
rising.
3. Salt is increased to avoid overproofing.
4. The addition of gluten helps to protect the cell structure of the dough from over stretch-
ing so that it doesn’t have a coarse texture, and the product will not fall. The automatic
bread machine tends to over knead at higher altitudes making it necessary to add gluten
to the recipe.
5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a mois-
ture problem and not the yeast.
More Information :
Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is nec-
essary to achieve the proper dough consistency.
Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not
compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it
has been open more than 2 months, check its freshness with the following test.
1
To test yeast, use a liquid measuring cup and fill to the ⁄2 cup level with warm water (110°-
1
115°F). Add 1 teaspoon granulated sugar and 2 ⁄4 teaspoons of yeast. In 3 or 4 minutes, it will
have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10
minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be
used immediately in your Toastmaster Bread Box in any recipe calling for 21⁄4 teaspoons of
yeast. (Remember to adjust your recipe for the 1⁄2 cup of water used in the test and do not add
additional yeast.)
4
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BEFORE YOU BAKE
REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS
When changing from the suggested program you
CHECK THE PARTS
may find different results such as a different
texture crust, or a different shape on the top of
the loaf, etc. This is a result of different times in
each of the various stages of breadmaking from
Program to Program.
Get familiar with machine.
• Read the use and care guide carefully.
• Examine the removable parts . . . the bread pan
and kneading blade.
• Return these parts to the machine to get the
feel of how they fit securely into position.
• DOUGH setting - Press the SELECT pad until
the DOUGH setting (the number 9 appears in
the display window.)
• If you make a mistake in selecting a setting,
press STOP for 2 seconds. This will clear the
display window. Press SELECTagain to find the
setting you desire.
The Bread Box™ is a completely computerized
appliance that proceeds automatically once you
press the right pads on the control panel.
Here’s how it works :
• Remove bread pan from machine, making sure
kneading blade is in position. Add ingredients to
bread pan as directed in recipe.
• Return bread pan to the machine, pressing until
it clicks in place.
• Close outer lid.
• Plug in machine. The display panel will show
0:00.
• Press the SELECT pad to find the desired
BAKE or DOUGH setting. The setting selected
will appear in the display window.
• Press START. The machine will begin the
selected setting. WHOLE WHEAT settings
begin with a preheat period. All other settings
begin with a “knead” period.
• At the series of 3 “beeps,” the bread or dough is
completed.
• Press top for more than two seconds.
• Unplug machine.
• If machine is not turned off, the keep warm
function will automatically turn on after the bake
cycle. It will remain on for up to 60 minutes.
• When removing bread, invert the bread pan
using hot pads or mitts. Shake loaf from pan.
For dough, simply remove by hand and proceed
as recipe instructs.
• Cool bread on wire rack.
• After bread is cool, remove kneading blade if it
is embedded in bread. See use and care guide.
DELAYED FINISH
Now you can make a loaf of bread or start the
dough for dinner rolls without even being home.
The Bread Box™ has a Delayed Finish feature
that will automatically start the BAKE or DOUGH
setting you have selected.
You can choose from the BASIC, WHOLE
WHEAT, FRENCH or SWEET BAKE or DOUGH
settings when using this feature. Just select
which setting you wish to use. Now, calculate the
number of hours between the present time and
the time when you wish to have the bread
finished or the dough ready to be removed and
shaped. The maximum amount of time that can
be programmed is 12 hours.
If may be necessary to reduce the amount of
liquid in some recipes when using the delayed
timer. For some one-pound loaf recipes, reduce
liquid 1-2 teaspoons, one and one-half pound
recipes 1 tablespoon and two-pound loaf recipes
1-2 tablespoons.
The order in which ingredients are added to the
bread pan for Delayed Finish is critical. Liquids
must be added first, followed by oil and dry ingre-
dients. Yeast should be added last. For best
baking results, pile dry ingredients along one wall
of bread pan with yeast on top. This keeps the
yeast farthest from the liquid ingredients and
helps to delay activation. For delay finish
DOUGH setting, remember to remove the dough
as soon as the cycle is complete, shape and bake
according to the recipe being used.
TAKE HEED
There are a few precautions that should be
followed while using the Bread Box™. See use
and care guide.
CLEANING YOUR BREAD BOX™
CHOOSE A SETTING
• Unplug and wipe out the interior of the machine
with a damp cloth after each use. Wipe the
removable parts and rinse thoroughly to remove
any remaining detergent which can have an
adverse effect on the yeast.
• Do not use strong detergents or wash in dish-
washer. Warm water is usually all that is needed
to clean the bread pan and kneading blade.
• Do not immerse the bread pan in water. Instead,
fill the pan with warm water to “unstick” any
cooked-on dough.
The Bread Box™ can perform the following
functions simply by pressing various pads on the
control panel.
• BAKE settings - There are eight BAKE settings.
To make a loaf of bread from start to finish,
press the SELECT pad until the desired BAKE
setting number appears in the display window.
(Example: 1 for Basic Light, 2 for Basic Medium,
etc.) For best results use the program number
(1, 2 or 3) suggested for the specific recipe. If
you desire a different crust color you can
change the program number. Generally
Program number 1 is a light color, number 2 is
a medium crust and number 3 is darkest.
• Do not use any cleansers, scratchy pads, or
anything that could scratch the surface of the
bread pan or kneading blade.
5
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THE BREAD-BAKE RECIPES
The recipes below are recommended for your “first try” loaves. Simply follow the instructions
in the use and care guide. Remember to add ingredients in the correct amounts and in the
order listed. Always check the bottom of the recipe to see which setting is used for that size
recipe. The same recipe can use different settings for different size loaves.
1. Add ingredients to bread
pan in order listed.
2. Place bread pan in the
Bread Box™.
3. Close lid. Select the desired
setting. Press START.
4. Remove bread pan from
the Bread Box™.
5. Invert bread pan ; shake to
remove loaf.
WHITE BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
CORNBREAD
Ingredients
egg plus
1 Pound
1
11⁄2 Pounds
1
1
water
⁄
2
cup plus 1 cup plus 1 cup plus
3 TBL
4 tsp
lemon juice 1 tsp
2 TBL
2 TBL
1 tsp
11⁄2 tsp
3 TBL
1 TBL
31⁄4 cups
11⁄2 tsp
5 TBL
2 TBL
1 tsp
enough water
to equal
3
oil
⁄
4
cup
1 cup
plus 1 TBL
2 TBL
1 tsp
2 TBL
1 TBL
salt
sugar
dry milk
1 tsp
11⁄2 TBL
1 TBL
2 tsp
honey
lemon juice
oil
dry milk
salt
corn meal
bread flour
active dry
yeast
3 TBL
1 tsp
3 TBL
2 TBL
4 cups
13⁄4 tsp
3 TBL
2 TBL
bread flour 21⁄4 cups
active dry 1 tsp
yeast
1 tsp
11⁄2 tsp
1
1
⁄
4
cup
⁄
3
cup
Use Setting
1
1
2
2 cups
11⁄2 tsp
3 cups
21⁄4 tsp
Use Setting
1
2
Tip: Wrinkled top is typical of this loaf.
6
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FRENCH BREAD
DILL BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
3
water
⁄
4
cup plus 1 cup plus 1 cup plus
egg(s) plus
enough plain
yogurt to
equal
1
2
3
2 TBL
1 TBL
2 TBL
11⁄2 TBL
1 tsp
7 TBL
2 TBL
1 tsp
oil
1 cup
3
lemon juice 1 tsp
⁄
4
cup
plus 1 TBL 11⁄2 cups
3
salt
sugar
⁄
4
tsp
1 tsp
11⁄4 tsp
2tsp
oil
1 TBL
2 TBL
1 tsp
21⁄4 tsp
2 TBL
1 TBL
7 tsp
1 tsp
31⁄4 tsp
3 TBL
11⁄2 TBL
1 tsp
11⁄2 tsp
31⁄2 cups
21⁄4 tsp
lemon juice 1 tsp
bread flour 21⁄4 cups
active dry 11⁄2 tsp
yeast
41⁄3 cups
1 TBL
salt
11⁄2 tsp
sugar
dried dill
weed
4 tsp
11⁄2 tsp
Use Setting
7
7
7
dried minced 2 tsp
onion
1 TBL
41⁄2 tsp
bread flour 2 cups
active dry
yeast
3 cups
21⁄4 tsp
4 cups
21⁄4 tsp
11⁄2 tsp
Use Setting
1
2
2
RAISIN NUT TRAIL MIX BREAD
HOLIDAY BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients
water
1 Pound
11⁄2 Pounds
3
cup plus 1 cup plus 11⁄4 cups
1
1
water
⁄
4
⁄
3
cup
⁄
4
cup
1 TBL
1 TBL
3 TBL
1 tsp
11⁄2 tsp
3 TBL
31⁄4 cups
2tsp
oil
4 tsp
2 TBL
oil
21⁄2 TBL
5 TBL
1 tsp
2 tsp
lemon juice
milk
salt
1 tsp
1 tsp
1
3
lemon juice 1 tsp
⁄
⁄
3
cup
tsp
⁄
4
cup
3
salt
honey
1 tsp
2 TBL
bread flour 2cups
active dry 13⁄4 tsp
4
1 tsp
1
1
⁄
4
cup
sugar
3 TBL
2 cups
2 tsp
⁄
4
cup
41⁄4 cups
21⁄4 tsp
bread flour
active dry
yeast
candied fruit*
walnuts*
Use Setting
3 cups
23⁄4 tsp
yeast
trail mix*
Use Setting
1
2
3
1
1
⁄
2
cup
1
⁄
3
cup
⁄
4
cup
⁄
⁄
3
3
cup
cup
⁄
⁄
2
2
cup
cup
8
1
1
1
2
8
* add at the beeps
* add at the beeps
ITALIAN HERB BREAD
DRIED FRUIT BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients
water
1 Pound
11⁄2 Pounds
1 cup
7
1 cup plus 11⁄2 cups
2 TBL
3
water
⁄8
cup
⁄
4
cup
plus 2 TBL
3 TBL
oil
4 tsp
lemon juice 1 tsp
2 TBL
1 tsp
2 TBL
1 tsp
2 tsp
3 TBL
2 TBL
4cups
11⁄2 TBL
oil
2 TBL
1 tsp
1 tsp
11⁄2 TBL
1 TBL
21⁄4 cups
11⁄2 tsp
lemon juice
salt
brown sugar
dry milk
1 tsp
11⁄2 tsp
salt
sugar
dry milk
1 tsp
1 TBL
1 TBL
11⁄2 tsp
3 TBL
1 TBL
31⁄4 cups
1 TBL
21⁄2 TBL
11⁄2 TBL
3 cups
bread flour 21⁄4 cups
Italian herb 21⁄4 tsp
seasoning
bread flour
active dry
yeast
dried fruit*
nutmeg*
Use Setting
21⁄2 tsp
active dry 11⁄4 tsp
yeast
11⁄2 tsp
1
11⁄2 tsp
1
1
3
⁄
⁄
2
2
cup
tsp
⁄
4
cup
1
1 tsp
8
Use Setting
7
8
* add at the beeps
7
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CHEESE ONION BREAD
EGG BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
3
3
water
⁄
4
cup
⁄
4
cup
11⁄2 cups
egg(s) plus 1
2
3
plus 3 TBL
1 tsp
1 tsp
3 TBL
3 cups
11⁄4 tsp
enough milk
to equal
1
lemon juice 1 tsp
1 tsp
⁄
2
cup
1 cup plus 11⁄2 cups
1
salt
⁄
2
tsp
11⁄2 tsp
3 TBL
3 TBL
1 tsp
1
1
sugar
2 TBL
⁄4
cup
oil
2 TBL
⁄
4
cup
bread flour 21⁄4 cups
active dry 1 tsp
41⁄4 cups
13⁄4 tsp
lemon juice 1 tsp
salt
sugar
bread flour 2 cups
active dry 11⁄2 tsp
yeast
1 tsp
11⁄2 tsp
4 tsp
21⁄4 tsp
2 TBL
3 cups
21⁄4 tsp
1 TBL
3 TBL
4 cups
1 TBL
yeast
shredded
cheese
1
3
⁄
2
cup
⁄
4
cup
1 cup
dried onion 1 TBL
Use Setting 1
11⁄2 TBL
2
2 TBL
2
Use Setting 1
2
2
Tip:
Wrinkled top if typical of this bread
JALAPENO BREAD
BLOODY MARY BREAD
Ingredients
water
1 Pound
11⁄2 Pounds
⁄
2 TBL
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
1
2
1
1
1
⁄
2
cup
3
cup
water
⁄
4
cup
⁄
⁄4
4
cup
cup
⁄
4
cup
3
oil
11⁄2 TBL
bloody mary 1⁄2 cup
mix
1 cup
lemon juice
whole kernel
corn, well
drained
1 tsp
1 tsp
⁄
1
3
⁄
2
cup
4
cup
oil
1 TBL
2 TBL
3 TBL
1 tsp
1 tsp
lemon juice 1 tsp
1 tsp
1
3
salt
⁄
2
tsp
⁄
4
tsp
jalapeno chilies, 2 TBL
3 TBL
1 tsp
honey
fresh
1 TBL
1 TBL
2 TBL
2 TBL
3 TBL
3 TBL
well drained
salt
1
⁄
2
tsp
chopped
parsley
chopped
green onion
(tops only)
bread flour 2 cups
active dry 11⁄2 tsp
yeast
sugar
1 TBL
2 TBL
1
1
corn meal
bread flour
fresh cilantro
active dry
yeast
⁄3
cup
⁄
2
cup
1 TBL
2 TBL
3 TBL
2 cups
2 tsp
11⁄2 tsp
3 cups
1 TBL
2 tsp
31⁄2 cups
21⁄4 tsp
4 cups
1 TBL
Use Setting
1
1
Use Setting 1
2
2
Tip:
May be textured on top.
BEER BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
1
1
1
water
beer*
oil
⁄
3
4
cup
cup
⁄
3
cup
⁄2
cup
2
⁄
1 cup
2 TBL
1 tsp
11⁄3 cups
8 tsp
1 tsp
4 tsp
lemon juice 1 tsp
salt
sugar
bread flour 2 cups
active dry 11⁄2 tsp
yeast
1 tsp
2 TBL
11⁄2 tsp
3 TBL
3 cups
21⁄4 tsp
2 tsp
1
⁄
4
cup
4 cups
21⁄4 tsp
Use Setting 1
2
2
*Beer should be flat and at room temperature
8
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POTATO BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
WHITE AND WHEAT BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
3
egg (s) plus 1
enough
2
2
water
⁄
4
cup
1 cup
11⁄3 cups
plus 2 TBL
11⁄2 TBL
1 tsp
water to
equal
oil
1 TBL
lemon juice 1 tsp
2 TBL
1 tsp
3
⁄
4
cup
1 cup
11⁄2 cups
plus 3 TBL plus 1 TBL
salt
1 tsp
2 TBL
1 TBL
11⁄2 tsp
3 TBL
2 tsp
1
oil
2 TBL
2 TBL
plus 2 tsp
1 tsp
3 TBL
sugar
dry milk
⁄
4
cup
11⁄2 TBL
2 TBL
lemon juice 1 tsp
1 tsp
bread flour 13⁄4 cups
22⁄3 cups
31⁄2 cups
1
1
1
1
dry milk
salt
sugar
2 TBL
1 tsp
4 tsp
3 TBL
⁄
4
cup
whole
⁄
4
cup
⁄
3
cup
⁄
2
cup
11⁄2 tsp
2 tsp
wheat flour
active dry 1 tsp
yeast
2 TBL
2 TBL
11⁄2 tsp
6
2 tsp
6
1
1
white pepper 1⁄8 tsp
⁄
⁄3
8
tsp
cup
⁄
4
tsp
cup
1
1
1
instant
⁄
4
cup
⁄
2
Use Setting 6
mashed
potato flakes
chopped
green onion,
(tops only)
1 TBL
11⁄2 TBL
2 TBL
bread flour 2 cups
31⁄4 cups
21⁄4 tsp
2
4 cups
1 TBL
2
plus 2 TBL
active dry 11⁄2 tsp
yeast
Use Setting 1
DAIRY WHOLE WHEAT BREAD
RAPID WHOLE WHEAT BREAD
Ingredients
milk
water
11⁄2 Pounds
2 Pounds
Ingredients
water
1 Pound
2 Pounds
1 cup
1
3
3
⁄
2
cup
⁄
⁄4
4
cup
cup
cup
⁄
4
cup
1
5 TBL
2 TBL
1 tsp
plus 3 TBL
2 TBL
plus 6 TBL
3 TBL
1
oil
⁄
4
oil
lemon juice
salt
1 tsp
11⁄2 tsp
lemon juice
honey
cottage cheese
salt*
bread flour
whole wheat
flour
active dry
yeast
1 tsp
11⁄2 TBL
⁄
3
4
cup
cup
1
11⁄2 tsp
21⁄4 tsp
6 TBL
1
1
1
⁄
4
cup
⁄
brown sugar,
firmly packed
dry milk
whole wheat
flour
active dry
yeast
Use setting
⁄
4
cup
11⁄2 tsp*
2 cups
1 cup
11⁄2 tsp*
23⁄4 cups
11⁄4 cups
2 TBL
3 TBL
4 cups
23⁄4 cups
11⁄4 tsp
2 tsp
6
23⁄4 tsp
6
31⁄2 tsp
6
Use Setting
6
*salt amounts are correct
MILK BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
3
3
milk
⁄
4
cup
⁄4
cup
11⁄4 cups
plus 3 TBL plus 2 TBL
oil
1 TBL
2 TBL
1 tsp
11⁄2 tsp
11⁄2 tsp
3 cups
11⁄4 tsp*
3 TBL
1 tsp
2 tsp
2 tsp
4 cups
13⁄4 tsp
lemon juice 1 tsp
salt
sugar
bread flour 2 cups
active dry 11⁄4 tsp*
yeast
11⁄4 tsp
11⁄4 tsp
Use Setting 1
1
1
* yeast amounts are correct
Tip:
Loaves will have a light color, thin and crispy
crust.
9
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SUNFLOWER AND SESAME
SEED BREAD
CINNAMON RAISIN BREAD
Ingredients
1 Pound
11⁄2 Pounds
11⁄2 Pounds
2 Pounds
7
Ingredients
water
⁄
8
cup
1 cup plus
2 TBL
egg plus
1
1
enough water
to equal
oil
1 TBL
1 tsp
1 TBL
1 tsp
4 tsp
1 tsp
11⁄2 TBL
11⁄2 tsp
21⁄2 TBL
1 cup
1 cup plus
2 TBL
3 TBL
1 tsp
2 TBL
11⁄2 tsp
1 TBL
lemon juice
dry milk
salt
lt. brown sugar, 11⁄2 TBL
firmly packed
bread flour
active dry
yeast
cinnamon*
raisins*
oil
2 TBL
1 tsp
1 TBL
1 tsp
2 tsp
lemon juice
honey
salt
21⁄4 cups
11⁄2 tsp
3 cups
21⁄2 tsp
sugar
sesame seeds 2 TBL
cumin seeds
sunflower seeds 11⁄2 TBL
bread flour
whole wheat
flour
active dry
yeast
3 TBL
1
1
1
3
⁄
4
tsp
⁄4
tsp
⁄
2
3
3
tsp
cup
cup
⁄
⁄2
4
tsp
cup
cup
1
1
1
2 TBL
23⁄4 cups
1 cup
⁄
21⁄2 cups
1
nuts*
Use Setting
⁄
⁄
2
1
⁄2
cup
8
8
*add at the beeps
11⁄2 tsp
6
21⁄2 tsp
6
Use Setting
WHOLE WHEAT CINNAMON
RAISIN WALNUT BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
WHOLE WHEAT BREAD
Ingredients
1 Pound
2 Pounds
3
water
⁄4
cup
1 cup
egg(s) whites 1
plus enough
2
2
plus 3 TBL
2 TBL
plus 6 TBL
3 TBL
oil
3
lemon juice
salt
brown sugar
dry milk
whole wheat
flour
active dry
yeast
Use Setting
1 tsp
11⁄2 tsp
21⁄4 tsp
6 TBL
water to equal
⁄
4
cup
1 cup
2 TBL
1 tsp
3 TBL
11⁄2 tsp
1 tsp
11⁄4 cups
21⁄2 TBL
11⁄2 TBL
11⁄2 tsp
oil
1
lemon juice 1 tsp
molasses 2 TBL
1 tsp
⁄4
cup
1
⁄
4
cup
2 TBL
23⁄4 cups
3 TBL
4 cups
salt
cinnamon
1 tsp
2 tsp
11⁄4 tsp
4 cups
3
⁄
4
tsp
21⁄4 tsp
4
1 TBL
5
whole wheat 2 cups
flour
active dry 11⁄2 tsp
3 cups
21⁄4 tsp
1 TBL
yeast
raisins*
walnuts*
1
1
3
⁄
2
4
cup
cup
⁄
2
cup
cup
⁄
⁄2
4
cup
cup
1
⁄
1
1
⁄
3
Use Setting 8
8
8
*add at the beeps
CULTURED
BUTTERMILK BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
3
cultured
buttermilk
oil
⁄
4
cup
1 cup
plus 2 TBL
3 TBL
11⁄2 cups
1
2 TBL
⁄
4
cup
lemon juice 1 tsp
1 tsp
1 tsp
2 tsp
salt
1 tsp
11⁄2 tsp
1
honey
2 TBL
3 TBL
⁄
2
4
cup
tsp
1
1
1
baking soda ⁄4 tsp
bread flour 21⁄2 cups
active dry 11⁄4 tsp
yeast
⁄4
tsp
⁄
31⁄4 cups
11⁄2 tsp
41⁄4 cups
13⁄4 tsp
Use Setting 1
1
1
10
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ONION RYE BREAD
(Whole Grain Rye)
PUMPERNICKEL BREAD
(Whole Grain Rye)
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
egg(s) plus
enough water
to equal
1
1
2
egg(s) plus
enough water
to equal
1
1
2
7
7
⁄
8
cup
1 cup plus 11⁄3 cups
2 TBL
11⁄2 TBL
1 tsp
⁄
8
cup
1 cup
1cup
plus 2 TBL plus 6 TBL
11⁄2 TBL
1 tsp
oil
1 TBL
2 TBL
oil
1 TBL
2 TBL
lemon juice 1 tsp
1 tsp
lemon juice 1 tsp
1 tsp
1
1
honey
dry milk
salt
bread flour 1 cup
whole wheat 1⁄2 cup
2 TBL
1 TBL
1 tsp
3 TBL
2 TBL
11⁄2 tsp
⁄
4
cup
honey
dry milk
salt
bread flour 1 cup
whole wheat ⁄2 cup
2 TBL
1 TBL
1 tsp
3 TBL
2 TBL
11⁄2 tsp
⁄
4
cup
3 TBL
2 tsp
3 TBL
2 tsp
11⁄2 cups 21⁄4 cups
11⁄2 cups 2cups
3
1
3
⁄
4
cup
1 cup
⁄4
cup
1 cup
flour
flour
1
2
1
2
rye flour
caraway
seeds
dried minced 2 TBL
onion
active dry 11⁄2 tsp
yeast
⁄
2
cup
⁄
3
cup
1 cup
3 TBL
rye flour
caraway
seeds
cocoa
powder
instant
coffee
granules
active dry 11⁄2 tsp
yeast
⁄
2
cup
⁄
3
cup
1 cup
3 TBL
1 TBL
2 TBL
3 TBL
2 tsp
8
1 TBL
2 TBL
1 tsp
2 TBL
3 TBL
11⁄2 tsp
1
1
⁄
4
cup
⁄
4
cup
1 TBL
8
1 TBL
Use Setting 8
2 tsp
8
1 TBL
8
Tip:
Loaves will be short and dense.
Use Setting 8
Tip:
Loaves will be short and dense.
MAPLE BREAD
CARAWAY RYE BREAD
(Whole Grain Rye)
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients
water
1 Pound
11⁄2 Pounds
1 cup plus
2 TBL
3
⁄
4
cup
egg(s) plus
enough water
to equal
1
1
2
lemon juice
oil
maple syrup
maple flavoring
salt
bread flour
oatmeal, regular
or instant
walnuts
active dry
yeast
1 tsp
1tsp
21⁄2 TBL
4 TBL
7
⁄
8
cup
1 cup
11⁄3 cups
1
1
⁄
⁄
4
cup
tsp
⁄
⁄2
3
cup
tsp
plus 2 TBL
11⁄2 TBL
1 tsp
1
1
4
oil
1 TBL
2 TBL
1 tsp
2 tsp
3 cups
1 cup
lemon juice 1 tsp
1 tsp
1
⁄
2 cups
honey
dry milk
salt
bread flour 1 cup
whole wheat 1⁄2 cup
2 TBL
1 TBL
1 tsp
3 TBL
4
cup
1
⁄
2
cup
2 TBL
3 TBL
2 tsp
11⁄2 tsp
1
3
11⁄2 cups 21⁄4 cups
⁄
2
cup
⁄
4
cup
11⁄2 tsp
21⁄2 tsp
3
⁄4
cup
1 cup
flour
1
2
Use Setting
2
2
rye flour
caraway
seeds
active dry 11⁄2 tsp
yeast
⁄
2
cup
⁄
3
cup
1 cup
3 TBL
1 TBL
2 TBL
2 tsp
8
* vanilla flavoring may be substituted
1 TBL
8
Use Setting 8
Tip:
Loaves will be short and dense.
11
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BANANA BREAD
CHUNKY NUT BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients
egg(s) plus
1 Pound
1
2 Pounds
2
7
water
⁄
8
cup
1 cup
1 cup
enough water
to equal
plus 1 TBL plus 5 TBL
1
⁄
2
cup
1 cup
oil
2 TBL
2 TBL
1 tsp
11⁄2 tsp
2 TBL
31⁄4 cups
3 TBL
1 tsp
2 tsp
3 TBL
4 cups
plus 2 TBL
lemon juice 1 tsp
salt
honey
bread flour 2 cups
1
1
mashed banana’s
oil
lemon juice
dry milk
salt
sugar
ginger
instant coffee
granules
bread flour
active dry yeast 11⁄2 tsp
⁄
3
cup
⁄2
cup
1 tsp
1 TBL
1 TBL
1 TBL
1 tsp
6 TBL
11⁄2 tsp
1 tsp
1
⁄
4
cup
plus 6 TBL
active dry 11⁄4 tsp
yeast
roasted*
sunflower
or pumpkin
seeds
11⁄4 tsp
11⁄2 tsp
1 cup
1 tsp
3 TBL
3 TBL
1
1
1
⁄
2
⁄4
tsp
⁄
2
tsp
3
cup
⁄
3
cup
11⁄2 tsp
21⁄4 tsp
22⁄3 cups
4 cups
1 TBL
2
Use Setting 8
8
8
Use Setting
1
* add at the beeps
Tip:
May be textured on top.
SPICED PUMPKIN BREAD
HONEY GRANOLA BREAD
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
Ingredients 1 Pound 11⁄2 Pounds 2 Pounds
3
egg plus
enough
water to
equal
1
1
1
water
⁄
4
cup
1 cup
1 cup
plus 2 TBL plus 6 TBL
oil
2 TBL
4 TBL
1 tsp
5 TBL
1 tsp
1
1
1
⁄
4
cup
⁄
4
cup
⁄4
cup
lemon juice 1 tsp
oil
2 TBL
3 TBL
1 tsp
1 cup
2 TBL
1 tsp
honey
dry milk
salt
2 TBL
2 TBL
2 TBL
1 tsp
3 TBL
3 TBL
2 tsp
lemon juice 1 tsp
2 TBL
2
⁄
canned
pumpkin
salt
brown sugar, 2 TBL
firmly packed
3
cup
11⁄3 cups
1
⁄
2
tsp
bread flour 21⁄4 cups
3 cups
41⁄4 cups
1 cup
11⁄2 tsp
3 TBL
2 tsp
2
3
1 tsp
granola
cereal
active dry 11⁄2 tsp
yeast
⁄
3
cup
⁄
4
cup
1
⁄4
cup
13⁄4 tsp
2
2 tsp
2
1
1
1
cloves
nutmeg
ginger
cinnamon 11⁄2 tsp
bread flour 2 cups
⁄
4
2
2
tsp
tsp
tsp
⁄
⁄4
⁄4
4
tsp
tsp
tsp
⁄
2
tsp
1
3
⁄
1 tsp
1 tsp
1 TBL
4 cups
Use Setting 1
1
3
⁄
2 tsp
3 cups
plus 1 TBL
BANANA GRANOLA BREAD
active dry 11⁄2 tsp
yeast
21⁄4 tsp
1 TBL
2
Ingredients
1 Pound
2 Pounds
3
water
oil
⁄
4
cup
11⁄2 cups
5 TBL
1 tsp
Use Setting 1
2
2 TBL
1 tsp
*this is correct amount for oil
lemon juice
banana
flavoring*
salt
1
⁄
2
tsp
1 tsp
1
⁄2
tsp
2 tsp
honey
2 TBL
2 TBL
3 TBL
3 TBL
dry milk
bread flour
dried banana
chips
granola cereal
active dry
yeast
21⁄4 cups
41⁄4 cups
1
1
⁄3
cup
⁄
2
cup
2
⁄
3
cup
1 cup
2 tsp
11⁄2 tsp
Use Setting
8
8
*vanilla flavoring may be substituted if you do not
have banana flavoring
12
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SOY CHEDDAR CHEESE BREAD
SOY ALMOND FRUIT BREAD
Ingredients
water
oil
11⁄2 Pounds
1 cup plus 2 TBL
2 TBL
Ingredients
water
oil
11⁄2 Pounds
1 cup plus 2 TBL
3 TBL
lemon juice
salt
sugar
1 tsp
1 tsp
lemon juice
almond extract
salt
sugar
dry milk
bread flour
soy flour
diced, mixed dried fruit*
slivered almonds*
active dry yeast
Use Setting
1 tsp
1
⁄
2
tsp
2 TBL
11⁄2 tsp
1
dry milk
⁄
4
cup
21⁄2 TBL
11⁄2 TBL
21⁄2 cups
onion salt
dry mustard
bread flour
soy flour
active dry yeast
shredded cheddar
cheese
1 tsp
1 tsp
21⁄2 cups
1
⁄
2
cup
cup
1
1
⁄
2
cup
⁄
2
11⁄2 tsp
11⁄2 cups
2 TBL
21⁄2 tsp
8
Use Setting
8
*add at the beeps
SOY CINNAMON RAISIN BREAD
SOY HERB BREAD
Ingredients
water
oil
11⁄2 Pounds
1 cup plus 2 TBL
2 TBL
1 tsp
1tsp
Ingredients
water
oil
lemon juice
salt
sugar
11⁄2 Pounds
1 cup plus 2 TBL
2 TBL
1 tsp
11⁄2 tsp
3 TBL
1TBL
lemon juice
salt
sugar
dry milk
cinnamon
bread flour
soy flour
active dry yeast
raisins*
2 TBL
1
⁄4
cup
dry milk
1 tsp
dill weed
garlic salt
dry mustard
basil
oregano
bread flour
soy flour
active dry yeast
Use Setting
1 tsp
21⁄2 cups
1
⁄
⁄
⁄
2
2
4
4
tsp
tsp
tsp
tsp
1
1
⁄
2
cup
11⁄2 tsp
1
1
1
⁄
2
cup
⁄
23⁄4 cups
Use Setting
8
1
⁄
2
cup
*add at the beeps
11⁄2 tsp
1
13
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Real Dough ... the easy way
The DOUGH setting allows you to make a variety of doughs. The machine does the mixing
and kneading: you do the shaping and baking.
Be sure to allow time for the dough to “rest” and “rise,” as indicated. And remember the key
guide words, “light” and “little” . . . use a light touch when rolling and shaping the dough and
handle the dough as little as possible.
TIPS FOR MAKING DOUGH
• Remove DOUGH as soon as the cycle is complete and continue with instructions.
• Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting
board or countertop
• Let the dough double in size when directed to in a recipe. If it does not double in size, the
resulting product may not be tender. Dough is ready when an indentation remains when the
dough is touched.
• An empty oven with warm water placed in a bowl at the bottom makes a great place for
proofing dough. Remember to remove dough before preheating the oven.
• If the dough you are rolling “shrinks back,” let it rest covered for a few minutes and roll
again.
• The Delayed finish feature should NOT be used with dough recipes that contain eggs, milk
or other foods that could spoil if left at room temperature.
• For best results, remove dough promptly when the setting is complete. Follow directions for
shaping and baking. If you allow the dough to remain in the unit after the cycle is complete,
it may overrise and damage the machine.
14
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CHALLAH BRAID
CINNAMON ROLLS
Ingredients
egg plus
16 rolls
24 rolls
1
Ingredients Regular
egg(s) plus 1
Large
Ex. Large
2
1
1
enough water
to equal
lemon juice
bread flour
salt
sugar
oil
active dry
yeast
Filling:
butter, softened
brown sugar,
firmly packed
walnuts, finely
chopped
enough
water to
equal
lemon juice 1 tsp
bread flour 2 cups
salt
sugar
oil
active dry 1 tsp
yeast
Wash:
egg yolk(s) 1
beaten
3
1 cup plus 11⁄2 cups
1 TBL
1 cup
1 tsp
31⁄2 cups
11⁄2 cups
1 tsp
⁄4
cup
41⁄2 cups
1 tsp
1 tsp
31⁄4 cups
11⁄2 tsp
2 TBL
3 TBL
11⁄2 tsp
41⁄2 cups
2 tsp
1 tsp
11⁄2 tsp
1
1
⁄
⁄
3
cup
cup
⁄
3
2
cup
cup
1 tsp
11⁄2 TBL
2 TBL
1
1
4
⁄
2 TBL
11⁄2 tsp
2 tsp
1
⁄
4
cup
2 tsp
1
1
⁄
⁄
3
3
cup
cup
⁄
2
2
cup
cup
1
1
⁄
1
2
1
1
⁄
4
cup
⁄3
cup
water
1 TBL
1 TBL
1 TBL
2 TBL
11⁄2 TBL
Topping:
poppy
seeds
cinnamon
raisins
2 TBL
3 TBL
1
1 tsp
1
⁄
4
cup
⁄
3
cup
(optional)
Glaze:
powdered sugar
water or milk
vanilla
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on a lightly floured surface and punch
down. Divide into thirds, making 3, 10-inch (13-
inch) 16-inch) ropes with tapered ends. Pinch
ropes together at one end, braid together, pinch-
ing together at other end and secure braid.
Transfer to greased baking sheet; let rise until
doubled in size, about 45 minutes. Combine
Wash ingredients and brush onto braid. Sprinkle
with poppy seeds. Bake in preheated 375°F
oven for 25 minutes or until golden brown.
1
2
⁄
2
cup
⁄
⁄
3
cup
cup
1
3 TBL
4
1
⁄
2
tsp
1 tsp
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
On a lightly floured surface, punch down and roll
into a 12 X 16-in (16 X 24-inch) rectangle.
Spread with
1
⁄
3
cup (1⁄2 cup) butter. Combine
remaining Filling ingredients and sprinkle over
butter. Roll up tightly, jelly-roll style, starting at
the 12-inch (16-inch) side. Cut into one inch
1 braid
pieces. Place in 2 (3) greased 9-inch square
1
pans about
⁄2-inch apart. Let stand in warm,
draft-free place for one hour, or until doubled in
size. Bake in preheated 350°F oven 25 to 35
minutes, or until golden brown. Mix together
Glaze ingredients until smooth an drizzle over
top of warm rolls.
16 (24) rolls
15
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DINNER ROLLS
BUTTERMILK ROLLS
Ingredients
18 rolls
1 cup
24 rolls
Ingredients 12 rolls
18 rolls
24 rolls
cultured
buttermilk
lemon juice
bread flour
whole wheat
flour
salt
honey
oil
wheat germ
baking soda
active dry
yeast
Brush:
butter, melted
11⁄2 cups
egg plus
enough
water to
equal
1
1
1
3
⁄
4
cup
1 cup
11⁄3 cups
1 tsp
1 tsp
11⁄4 cups
2 cups
3
⁄
4
cup
plus 1 TBL
1 tsp
31⁄4 cups
1 tsp
11⁄3 cups
lemon juice 1 tsp
1 tsp
bread flour 2 cups
4 cups
11⁄2 tsp
2 TBL
1
salt
sugar
oil
⁄2
tsp
11⁄2 tsp
1 tsp
11⁄2 TBL
1
2 TBL
2 TBL
3 TBL
3 TBL
⁄
4
cup
cup
1
1
3 TBL
⁄
⁄
4
cup
cup
tsp
⁄
4
1
1
active dry 1 tsp
yeast
11⁄2 tsp
2 tsp
⁄
⁄
3
cup
tsp
2
1
1
4
⁄
4
13⁄4 tsp
2 tsp
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
2 TBL
3 TBL
pan. Place on
a
lightly floured surface.
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on lightly floured surface, divide into
Depending on which size recipe used, divide
dough into 12, 18, or 24 pieces. Shape into balls.
Place on greased baking sheet(s) about 1⁄2 inch
apart. Let stand, covered, in warm, draft-free
place, 30 minutes, or until doubled in size. Bake
in preheated 350°F oven 20 to 30 minutes, or
until golden brown.
18 (24) equal pieces. Shape pieces into balls
1
and place
⁄
2
inch apart on greased baking
sheets. Cover and let rise in warm, draft-free
place, 30 minutes, or until doubled in size. Brush
with melted butter. Bake in preheated 350°F
oven 10 to 15 minutes, or until golden brown.
12, 18, or 24 rolls
18 (24) rolls
16
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WHEAT DINNER ROLLS
CHEEZY GARLIC ROLLS
Ingredients
water
lemon juice
bread flour
whole wheat
flour
12 rolls
cup
1 tsp
11⁄4 cups
1 cup
18 rolls
Ingredients
18 rolls
24 rolls
1
3
⁄
4
11⁄2 cups
1 tsp
egg plus
water to
equal
1
21⁄2 cups
2 cups
1 cup
2 TBL
1 tsp
11⁄3 cups
3 TBL
1 tsp
oil
lemon juice
salt
sugar
bread flour
active dry
yeast
Topping:
parmeasan
cheese
1
salt
⁄2
tsp
2 TBL
1 tsp
1 tsp
11⁄2 tsp
1
1
1
light brown
sugar, firmly
packed
dry milk
oil
⁄
4
cup
⁄
3
cup
31⁄2 cups
11⁄4 tsp
⁄
2
cup
41⁄2 cups
2 tsp
1 TBL
1 TBL
11⁄2 tsp
2 TBL
2 TBL
2 tsp
1
1
active dry
yeast
⁄
3
cup
⁄
2
cup
garlic, finely
chopped
butter, melted
11⁄2 TBL
3 TBL
2 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START.
1
⁄
4
cup
When setting is complete, remove dough. Place
on lightly floured surface and divide into 12 (18)
equal pieces. Shape into balls. Place into 2 (3)
greased 9 inch cake pans for “pull apart” rolls or
space 2 inches apart on greased baking sheet(s)
for regular rolls. Cover and let rise in warm, draft-
free place 30 minutes, or until doubled in size.
Bake in preheated 350°F oven 25 to 35 minutes,
or until golden brown.
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START.
When setting is complete, remove dough, place
on a lightly floured surface, divide dough into 18
(24) equal pieces. Combine cheese and garlic.
Dip one side of dough pieces in melted butter
and then dip in cheese-garlic mixture. Arrange in
single layer in well-greased 13x9-inch (2, 9-inch
square) baking dish. Cover and let rise in warm,
draft-free place, 45 minutes, or until doubled in
size. Bake in preheated 325°F oven 35-45 min-
utes, or until golden brown.
12 (18) rolls
18 (24) rolls
17
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PIZZA CRUST
SOFT PRETZELS
Ingredients
water
oil
lemon juice
salt
sugar
dry milk
bread flour
active dry
yeast
1 Crust
cup
1 TBL
1 tsp
2 Crusts
12⁄3 cups
2 TBL
1 tsp
Ingredients
water
bread flour
salt
egg yolk
oil
lemon juice
sugar
16
11⁄4 cups
31⁄2 cups
1 tsp
3
⁄
4
1
⁄2
tsp
1 tsp
1
1 TBL
1 TBL
21⁄4 cups
1 tsp
2 TBL
2 TBL
41⁄2 cups
2 tsp
1 TBL
1 tsp
2 TBL
1
white pepper
active dry yeast
Glaze:
⁄
8
tsp
1 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
egg white
water
Toppings:
kosher salt or sesame
seeds
1
1 TBL
Press dough into a 12-inch round greased
pan(s), raising edge of dough. Spread pizza
sauce over the dough. Sprinkle with cheese
and/or other toppings of your choice.
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
Bake in a preheated 425°F oven for 20-25
minutes or until crust is golden brown around
edges.
Punch down and on a lightly floured surface cut
the dough into 16 equal pieces. Roll each piece
of dough into a rope about 16” long. Shape each
rope into a pretzel. (Cross the ends of the rope
to make a loop; twist the crossed ends once and
fold across the loop.)
1 (2) Pizza Crusts
Place the pretzels on a greased baking sheet
11⁄2” apart. Brush with combined egg white and
water. Sprinkle with salt or sesame seeds. Bake
in preheated 375°F oven for 15 to 20 minutes or
until golden brown.
16 pretzels
18
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LAYERED PIZZA LOAF
FRENCH BAGUETTES
Ingredients
water
lemon juice
bread flour
salt
1 Loaf
cup
1 tsp
21⁄4 cups
2 Loaves
Ingredients
water
lemon juice
bread flour
salt
2 Loaves
1 cup
1 tsp
21⁄2 cups
1 tsp
3 Loaves
3
⁄
4
12⁄3 cups
1 tsp
13⁄4 cups
1 tsp
41⁄2 cups
1 tsp
41⁄2 cups
2 tsp
1
⁄2
tsp
sugar
dry milk
oil
active dry
yeast
Filling:
1 TBL
1 TBL
1 TBL
1 tsp
2 TBL
2 TBL
2 TBL
2 tsp
sugar
active dry
yeast
Wash:
egg yolk (s)
water
1 TBL
2 TBL
2 tsp
11⁄2 tsp
1
2
1 TBL
2 TBL
frozen chopped 1 pkg.
spinach, thawed (10-oz.)
and squeezed
2 pkgs.
(10-oz.)
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch dough down and place on lightly
floured surface.
Roll dough into 12 x 16-inch (12 x 24-inch)
rectangle, rolling to remove air bubbles. Divide
dough into 2 (3) 12 x 8-inch pieces. Roll up
tightly, jelly-roll style, starting at the 12-inch side.
Shape into 12-inch long loaves. Place 3 inches
apart on greased baking sheet(s). With a sharp
knife, make 3 to 4 diagonal slashes across each
loaf top. Cover and let rise in warm, draft-free
place, 30 to 40 minutes, or until doubled in size.
Brush combined Wash ingredients over tops of
loaves. Bake in preheated 375°F oven 20 to 30
minutes, or until golden brown.
dry
1
2
grated parmesan
cheese
⁄
3
cup
⁄
3
cup
cup
large egg(s)
1
2
1
finely chopped 3 TBL
fresh basil
⁄3
shredded
12 oz.
1 lb. 8 oz.
1 lb. 8 oz.
mozzarella
cheese
cooked and
crumbled Italian
sausage
3
⁄
4
lb.
pizza sauce
thinly sliced
pepperoni
sliced black
olives
11⁄3 cups
22⁄3 cups
1
1
⁄4
lb.
⁄2
lb.
1 cup
2 cups
2 (3) loaves
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
Italian Round Loaf
Use either size of the French baguettes recipe
above. Remove dough from bread pan. Place on
lightly floured surface, shape dough into 1 (2)
large ball(s). Place on greased baking sheet(s).
Cover and let rise in a warm, draft-free place, 30
to 45 minutes or until doubled in size. Bake in
preheated 350°F oven 30 to 45 minutes, or until
golden brown and sounds hollow when tapped.
1
pan. Set aside ⁄4 of the dough. Roll remaining 3⁄4
of dough into 1 (2) 11 x 17-inch rectangle(s). Line
1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes.
Combine spinach, parmesan cheese, egg(s) and
basil in medium size bowl and mix well. Sprinkle
1
⁄
2
(1⁄4) of the mozzarella cheese on top of dough
1
layer. Top with
⁄2
(1⁄4) of the cooked sausage,
pizza sauce, spinach mixture, pepperoni slices
and olives. Repeat layers beginning with moz-
zarella cheese and ending with olives.
1 (2) loaf (loaves)
Roll remaining dough into a rectangle(s) to fit the
top of the filled loaf pan, pinching edges together
to seal. Remove excess dough. Cut 2 slits on top
layer of dough for steam to escape. Bake in
preheated 357°F oven 35 to 40 minutes, or until
crust is well browned and loaf sounds hollow
when tapped. Allow to stand 10 minutes before
cutting. Great served warm or refrigerated.
1 (2) filled loaf (loaves)
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FRENCH TWISTS
BAGELS
Ingredients
water
lemon juice
bread flour
salt
sugar
active dry
yeast
18 Twists
36 Twists
11⁄3 cups
1 tsp
4 cups
11⁄2 tsp
2 TBL
Ingredients
water
lemon juice
salt
sugar
bread flour
6 bagels
1 cup
1 tsp
3
⁄
4
cup
1 tsp
2 cups
1 tsp
1 TBL
11⁄2 tsp
1 tsp
11⁄2 TBL
3 cups
21⁄4 tsp
2 tsp
active dry
yeast
Glaze:
butter, melted
Wash:
Glaze:
egg, beaten
Toppings:
1
1
⁄3
cup
⁄
2
cup
1
egg yolk(s)
water
Sesame seeds, poppy
seeds, cracked wheat,
wheat flakes or dried
onion flakes (optional).
1 TBL
2 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch down and divide into 18 (36) equal
pieces. On a lightly floured surface, roll into 14
to 16-inch ropes. Fold each rope in half and
twist, starting at fold. Place on 2(4) greased bak-
ing sheets and brush French twists generously
with melted butter. Let rise in warm, draft-free
place until doubled in size. Brush combined
Wash ingredients over twists. Bake in preheated
400°F oven 12 to 15 minutes, or until golden
brown.
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place dough on a floured surface and
knead for 5 to 10 minutes, until smooth.
Cut the dough into 6 equal pieces. Form each
piece of dough into a ball. Make a hole in the
center of each ball with thumbs and stretch until
smooth and hole is about 1-2 inches.
Place bagels on a greased baking sheet. Cover
and let rise for 10 minutes.
18 (36) twists
In a 3-quart saucepan, combine 2 quarts water
and 2 tablespoons sugar; heat to boiling. Place a
few bagels at a time in boiling water. Simmer 3
minutes, turning once. Remove with slotted
spoon. Place on greased cookie sheet. Brush
tops with 1 egg, slightly beaten; sprinkle with
desired topping. Bake in a preheated 400°F
oven for 20 to 25 minutes or until deep golden
brown. Cool on a wire rack.
6 bagels
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FOCCACIA BREAD
STICKY BREAKFAST ROLLS
Ingredients
water
lemon juice
bread flour
salt
sugar
oil
egg(s)
active dry
yeast
12 rolls
1 cup
1 tsp
31⁄2 cups
18 rolls
11⁄2 cups
1 tsp
Ingredients
water
lemon juice
bread flour
oil
salt
sugar
active dry
yeast
Topping:
fresh rosemary,
finely chopped
fresh chives,
finely chopped
garlic,
1 loaf
1 cup
1 tsp
3 cups
1 TBL
1 tsp
1 TBL
21⁄4 tsp
41⁄2 cups
1 tsp
11⁄2 tsp
1
1
⁄
⁄
3
cup
cup
⁄
2
cup
cup
1
1
4
⁄
3
1
2
2 tsp
11⁄2 tsp
1
Filling:
butter, softened
sugar
⁄
4
4
cup
cup
1
2
⁄
⁄
2
3
cup
cup
⁄
⁄
3
cup
cup
1
1
1
2
⁄
cinnamon
walnuts or
pecans,
chopped
Topping:
butter, melted
light brown
sugar, firmly
packed
1 TBL
11⁄2 TBL
1
2
⁄
2
cup
⁄3
cup
2 TBL
2 TBL
finely minced
olive oil
3
3
⁄
⁄
4
4
cup
cup
1 cup
1 cup
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. On a lightly floured surface, roll into 12 x 16-
Punch down, roll into a ball and flatten into a 10-
inch circle. Place on a baking sheet. Cover
dough liberally with olive oil. Sprinkle fresh herbs
and garlic over the dough. Bake in a preheated
425°F oven for 20 to 35 minutes or until golden
brown. Serve with pasta or cut into wedges and
serve as an appetizer.
inch (18 x 16-inch) rectangle. Spread with the
1
⁄
2
cup (2⁄3 cup) butter. Mix together cinnamon,
sugar and nuts; sprinkle generously over
buttered dough. Roll up tightly, jelly-roll style,
starting at the 12-inch (18-inch) side. Cut roll into
12 (18) 1-inch slices.
1 loaf
Combine Topping ingredients. Divide Topping
mixture into 2 (3) 9-inch baking pans. Carefully
place roll slices on top of mixture. Let rise in
warm, draft-free place 30 to 40 minutes or until
doubled in size. Bake in preheated 350°F oven
35 to 45 minutes, or until golden brown. Let cool
1 minute. Turn onto heatproof serving platter or
tray. Serve warm.
12 (18) rolls
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REFRESHING ROLLS
Ingredients
water
12 rolls
1 cup
1 tsp
31⁄2 cups
18 rolls
11⁄2 cups
1 tsp
lemon juice
bread flour
salt
light brown
sugar, firmly
packed
41⁄2 cups
11⁄2 tsp
1 tsp
1
1
⁄3
cup
⁄
2
cup
1
1
oil
⁄
4
cup
⁄
3
cup
active dry
yeast
11⁄2 tsp
2 tsp
Topping:
butter, melted
grated
1
3
⁄
2
cup
⁄
4
4
cup
cup
1
2 TBL
⁄
orange peel
sugar
1
3
⁄2
cup
⁄
4
cup
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Roll into 2, 12 (18) inch ropes. Cut each
rope into 12 (18) pieces.
Mix together topping ingredients in a small
(medium) bowl. Dip pieces in Topping mixture,
covering well. Place in greased 10 x 13-inch pan
1
(2, 9-inch square pans), spacing about ⁄2 inch
apart. Let rise in warm, draft-free place, 30
minutes, or until doubled in size. Bake in preheat-
ed 350°F oven 20 to 30 minutes, or golden
brown.
12 (18) rolls
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BUTTER ... AS EASY AS 1-2-3
Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and
warm, straight from the breadmaker. But now Toastmaster has created a way to top even
that–with freshly churned butter.
Although based on the old-fashioned churning method–which used to require a lot of time and
elbow grease–making butter in your Toastmaster Bread Box Bread & Butter Maker is now as
easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in
the refrigerator. This will allow the flavor of the additional ingredients to enhance the flavor of
the butter while your bread is baking.
A small amount of butter will be left in the bread pan after scooping out the one half cup of
sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan
prior to making bread. The bread will absorb the butter during the knead or bake process.
Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the
lid with mild soap and warm water and dry thoroughly.
1. Make sure your breadmaker and pan are at room temperature. Pour in 1 cup (236 ml)
cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid
onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert
bread pan into breadmaker and close lid.
2. Select butter program (#10). Press start. The machine will churn for 30 minutes. About
halfway through the cycle, the mixture may resemble whipped cream. It will then begin
to separate. Chunks of butter will be visible and the cream will continue to separate into
buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is
complete.
3. Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight-
ly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off
any remaining buttermilk and assist in hardening the butter.)
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter
1
mold (available at gourmet and kitchen specialty shops). Yield: approximately ⁄2 cup
butter. Cover tightly and store in refrigerator or freezer.
TIPS FOR BETTER BUTTER
Ⅵ
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.
Ⅵ
Ⅵ
Ⅵ
The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter
tightly wrapped to preserve flavor.
1
1
To make salted butter, simply add ⁄2 teaspoon salt to the ⁄2 cup of butter after it is removed from
pan.
Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil
or a resealable freezer bag and stored in the freezer at 0° F.
23
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Ⅵ
Ⅵ
All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted
butter has just enough salt added to enhance the flavor; the salt is completely dissolved.
The choice of salted or unsalted butter is a matter of personal preference, but many cooks
prefer unsalted butter for baking.
Enhance a special occasion table by serving butter in a variety of shapes. Place
softened butter in a decorative mold, chill, unmold and refrigerate until serving.
USING BUTTERMILK
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk.
This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,
pancakes and waffles. Refrigerate until ready to use.
If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the
milk or water called for in the recipe. The buttermilk should be scalded before using in bread
to improve its baking quality.
Ⅵ
Ⅵ
Ⅵ
To scald buttermilk, pour into sauce pan and heat it to 200° F (just below boiling point),
or when tiny bubbles form around edge.
Allow the buttermilk to cool down to 80° F before using in bread recipes. If liquid is too
hot, it will kill the yeast.
Using buttermilk in place of water in bread recipes will produce a fine textured loaf of
bread with added calcium and protein. It will be shorter and more dense than the same
recipe make with water.
Today’s buttermilk sold in grocery stores is a cultured product rather than the by product of
churning cream into butter. Cultured buttermilk is made from fresh lowfat or skim milk with the
addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial
culture added which produces the characteristic tart flavor. You will find a Cultured Buttermilk
Bread recipe using this cultured buttermilk in the Bread recipe second.
FLAVORED BUTTERS
A decade ago, “flavored butter’ usually meant adding garlic or honey to butter and using it as
a spread on toast or bread. But times have changed! Today’s great chefs have introduced us
to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts,
cheese or other commonly available ingredients. Now it’s easy to create these same great-
tasting butters effortlessly in your own home.
You’ll want to try some of the tempting recipes that follow, or experiment on your own.
Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well
as homemade breads of every variety. We encourage you to be creative! Bon Apetit!
To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep
bowl and beat in ingredients with a hand mixer for a few seconds.
Special thanks to the following organizations for their assistance:
• American Dairy Association® for granting us permission to use their butter recipes.
• St. Louis District Dairy Council® and Mid-America Dairymen Incorporated® for dairy
product information.
24
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BREAKFAST BUTTER RECIPES
MAPLE BUTTER
SWEET ORANGE BUTTER
Ingredients
butter
orange marmalade
Ingredients
1
1
1
⁄
2
cup
butter
maple syrup
⁄
⁄4
2
cup
cup
3 TBL
HONEY BUTTER
PRALINE BUTTER
Ingredients
butter
honey
Ingredients
1
1
1
⁄
⁄4
2
cup
cup
butter
⁄
2
cup
pecans, finely chopped
maple extract
2 TBL
1
⁄8
tsp
brown sugar, firmly packed
vanilla extract
2 TBL
1
⁄
4
tsp
APPLE BUTTER
STRAWBERRY BUTTER
Ingredients
butter
cinnamon
Ingredients
butter
strawberry jam
1
1
1
⁄
2
cup
tsp
⁄
2
cup
⁄
4
2 TBL
honey or molasses
nutmeg
1 tsp
1
⁄
4
tsp
applesauce
2 TBL
Directions
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.
Serving Suggestions:
Breakfast and brunch buffet, sweet breads, crepes, blintzes, pancakes, waffles, muffins and
biscuits.
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FULL FLAVOR BUTTER RECIPES
ONION BUTTER
GARLIC BUTTER
Ingredients
butter
garlic salt
garlic powder
Ingredients
1
1
1
⁄
⁄4
⁄4
2
cup
tsp
tsp
butter
onion salt
onion powder
⁄
2
cup
tsp
tsp
1
1
⁄
2
1
⁄2
BEER BUTTER
JALAPENO BUTTER
Ingredients
butter
beer
Ingredients
1
1
1
1
⁄
⁄2
⁄4
2
cup
cup
tsp
butter
⁄2
cup
jalapeno peppers,
chopped and drained
lemon juice
2 TBL
seasoned salt
1 tsp
LIME BUTTER
RED BELL PEPPER BUTTER
Ingredients
butter
Ingredients
1
1
⁄
2
cup
butter
⁄2
cup
lime juice
lime peel, grated
2 tsp
1 tsp
red bell pepper, chopped
lemon juice
dried tarragon
dried thyme
1
11⁄2 TBL
1
⁄
2
tsp
tsp
tsp
tsp
1
1
⁄
4
8
8
salt
⁄
⁄
1
white pepper, ground
LEMON BUTTER
Ingredients
butter
1
⁄
2
cup
lemon juice
lemon peel, grated
2 tsp
1 tsp
Directions
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.
Serving Suggestions:
Broiled or grilled veal chops, pork spareribs, ham, fish steaks, bratwurst, smoked sausage,
sauteed onions, garlic bread, pumpernickel, dark rye and cracked wheat breads, flour tortilla
and taco shells.
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CHEESE BUTTER RECIPES
CHEESABUTTER
BLEU CHEESE BUTTER
Ingredients
Ingredients
butter
bleu cheese
Worcestershire sauce
1
3
1
butter
dried Italian herb
seasoning
garlic powder
ground black pepper
cheddar cheese, shredded
lemon juice
⁄
⁄
2
4
cup
tsp
⁄
2
cup
11⁄2 ounces
1
⁄
2
tsp
1
⁄
2
tsp
tsp
pound
tsp
1
⁄
2
4
4
1
⁄
3
⁄
FETA CHEESE BUTTER
Ingredients
butter
feta cheese
Worcestershire sauce
1
⁄
2
cup
11⁄2 ounces
1
⁄2
tsp
Directions
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.
3. Refrigerate before serving
Serving Suggestions:
English muffins or bagels, rye rolls, cocktail rye bread, bread sticks, baked potatoes, London
broil, assorted crackers, canape filling, lunchmeat rollups or melted on green beans, spinach
or other vegetables.
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FRESH HERB BUTTER RECIPES
BASIL SPINACH BUTTER
BASIL GARLIC BUTTER
Ingredients
Ingredients
butter
1
1
butter
⁄
2
cup
⁄2
cup
fresh basil, finely chopped
fresh spinach, finely chopped
ground black pepper
garlic powder
2 TBL
fresh basil, chopped*
garlic powder
ground black pepper
salt
2 tsp
1
2 TBL
⁄
8
tsp
tsp
tsp
1
1
⁄
⁄
⁄4
4
tsp
tsp
tsp
⁄
8
1
1
4
⁄
4
1
salt
*OR 1⁄2 tsp dried basil
ROSEMARY THYME BUTTER
SPICY LEMON CHIVE BUTTER
Ingredients
Ingredients
1
1
butter
⁄
2
cup
butter
⁄
2
cup
fresh rosemary, chopped*
fresh thyme, chopped**
salt
11⁄2 TBL
fresh chives, minced *
fresh parsley, minced**
lemon juice
red pepper, ground
salt
2 TBL
2 TBL
11⁄2 TBL
1
⁄
8
tsp
2 tsp
1
*OR 11⁄4 tsp dried rosemary
**OR 11⁄2 tsp dried thyme
⁄
4
8
tsp
tsp
1
⁄
*OR 2 TBLdried chives
**OR 11⁄2 tsp dried parsley
GARLIC SAGE BUTTER
LEMON OREGANO BUTTER
Ingredients
butter
fresh sage, chopped
garlic cloves, minced*
salt
Ingredients
butter
lemon juice
fresh oregano, chopped*
ground black pepper
salt
1
1
⁄
2
cup
⁄
⁄4
2
cup
cup
1
1 TBL
2 large
2 TBL
1
1
⁄4
tsp
⁄8
⁄
tsp
tsp
1
2
*OR 1⁄4 tsp dried minced garlic
CILANTRO BUTTER
LEMON DILL BUTTER
Ingredients
Ingredients
1
1
butter
⁄2
cup
butter
⁄
2
cup
fresh cilantro, chopped
salt
2 TBL
fresh dill, chopped*
lemon juice
*OR 1⁄2 tsp dried dill
2 TBL
1 tsp
1
⁄
4
tsp
Directions
1. Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2. Beat in remaining ingredients until well blended.
3. Refrigerate before serving.
Serving Suggestions:
Fresh baked bread, broiled or roast beef, poultry, fish or shellfish, (shrimp, clams, mussels)
scrambled eggs, omelets or frittatas.
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HEAVY,
DENSE
TEXTURE
OPEN,
COARSE
TEXTURE
EXPLANATION
Use water 80°F. Warm weather, high humidity or overheated liquids all
speed up yeast action, which may cause the dough to rise too fast and the
bread to collapse before baking begins.
For Whole Wheat Bake, keep the water and yeast from touching. Whole
Wheat flours vary. You may need to increase/decrease liquids and add gluten.
Use the flour called for in the recipe. Add ingredients in the order and amounts
listed in the recipe. Recipe can become imbalanced by an excess of whole
grain flours, whole grains, dried fruits or other ingredients.
Decrease yeast amount by 1⁄2 to 1⁄2 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 21⁄4 teaspoon yeast, 1
1
teaspoon sugar and ⁄2 cup of 110°-115° water. This mixture should double
in 10 minutes.
Measure water correctly as listed in recipe. If loaf is still short, try adding 1
TBL more water.
Reduce water by 1 to 2 TBL if recipe calls for fruit or vegetables, drain well
and pat dry.
Can happen with recipes calling for moist ingredients such as applesauce,
yogurt and fruit and when humidity is high. Reduce liquids by 1 TBL or add
1 to 2 TBL flour the next time you make the recipe.
Use bread flour where specified. All-purpose flour will produce a shorter loaf.
Use light brown sugar instead of dark brown. Use white sugar instead of
brown sugar.
Use less sugar, excess sugar will result in a darker crust.
Increase sugar, too little sugar will result in low volume.
Do not use strong detergents that contain “degreasing” ingredients.
Too much salt results in less volume, reduce amount of salt used in recipe.
Always check ingredient list before pressing START.
Too much dough was made.
Exceeding the capacity of the bread pan may cause an underbaked, gummy
center and a collapsed top. When dough rises to the top of the machine, it
interferes with circulation needed for proper baking and cooling.
This feature was used and ingredients were placed in bread pan in a way
that salt or water were in contact with the yeast for a prolonged period.
Decrease liquid (water) 1 tsp-2 TBL depending on size of recipe.
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PART NO. 30025A12
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