Toastmaster Bread Box 1163 User manual

READ AND SAVE THESE INSTRUCTIONS
OToastmaster.
Bread Box_.Bread Maker
i
\\ \
Use and Care Guide
Recipe Book
•Model 1163
•_? QUESTIONS ??
Before Contacting Your Retailer Call
TOLL-FREE 1-800-947-3744
and talk to one of Toastmaster's
Bread Box,, Experts.
WARNING: A risk of fire and electrical shock exists in all electrical appliances
,-,nrltory cause oersonal iniurv or death. Please follow all safety Instructions.

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including
the following:
. , ...
1. READ ALL INSTRUCTIONS.
2. To protect against electric shock do not immerse cord, plug, or appliance in water or other
liquid.
.: d ,
3. Do not touch hot surfaces.
Always use oven mitts when handling the hot bread pan or bread.
4. Close supervision is necessary when the appliance is used by or near children.
-5;Unplug-theunit-from-the-outlet-when-not-in-use-and-befo-re_cl_a_ih-g.
Allow to cool before attaching or removing parts.
6. Avoid touching moving parts.
7. Do not operate the appliance With a damaged cord or plug or after the appliance malfunctions,
or has been dropped or damaged in any manner.
iReturn the appliance to the nearest authorized service facility for examination, repair, or
electrical or mechanical adjustment.
8. Attachments that are not recommended Orsold by the appliance manufacturer should not be
used.
9. Do not use outdoors.
10. Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
11. Do not place on or near a hot gas or electric burner, or in a heated oven.
12. To disconnect, grip the plug and pull out from the wall outlet. Never pull on the cord.
13. Do not use the appliance for other than the intended use.
14. This product is intended for household use only.
15. Use accessory attachments only if recommended by Toastmaster Inc.
l ' "SAVE THESE INSTRUCTIONS
THIS PRODUCTFOR HOUSEHOLD USE ONLY
CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from
becoming entangled in or tripping over a longer cord, Extension cords are availiable from local hard-
ware stores and may be used if care is exercised in their use. If an extension cord is required, ape-
cial care and caution is necessary. Also, the cord must be (1) marked with an electrical rating of at
:l_st 13A., 125V., 1625W., and (2) the cord should be arrar_ged so that it willnot drape over the
countertop or tr;bletop where it can be pulled on by children or tripped over accidentally.
,,, -,
ELECTRIC POWER: If electric circuit is overloaded with other appliances, your bread maker may
not operate properly, Bread ,maker should be operated on a separate electrical Circuit from other
operating appliances.
POLARIZED PLUG : This appliance has a polarized plug(one blade is wider than the other). To
reduce the risk of electdc shock, this plug is intended to fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this safety feature. :
;

TABLE OF CONTENTS
Ii_PORTANT SAFEGUARDS ........................................................................................................... 2
BREADMAKER INTRODUCTION ............................................................................................... 4.-,7
• Basic features ............................................................................................................................ 4
• Program specification ................................................................................................................ 5
•Parts and functions .................................................................................................................... 6
• Control panel ............................ .................................................................................................. 7
INSTALLATION AND SAFETY PRECAUTIONS ............... ......................................................... 8-9
HOWTO CLEAN ............................................. :............. ..... ........................... ...... _.......................... 10
INGREDIENTS ................................................................. ............................................ ............ 11~13
•Yeast ........................................................................... .i.... ................... i...................................... 11
• Flour.......................................... ................................................................................................ 11
oSalt ............................................................................................................................................ 12
eFat ............................................................................................................................................ 12
•Liquids ....................................................................................................................................... 12
•Cinnamon and Garlic ............................................................................................................... 13
•Bread Mixes ............. :........... .i........ •................................................. i......................................... 13
OPERATION ................................. ............................................................................................ 14-18
•Programming(Bread/Specialty, Bread Rapid, Whole Wheat Bread) ................................... 14...16
Programming the Delay Timer ...................... ;.............................................. ............................. 16
•Programming Specialty Breads ................................................................................................ 17
•Programming Dough ............................................................................. ................................... 18
•Baking Control ......................................................................................................................... 18
•Crust Treatments ..................................................................................................................... 18
STORING YEAST PRODUCTS ..., .......................................... ....................................................... 19
COOKBOOK GUIDE (RECIPES) ......... ................................................................................... 20-55
•Breads ............................................................................................................................... 22.-.35
•Doughs ................................ ................................................. ,...... :...................................... 36.-.55
BEFORE REQUESTING SERVICE ......................................................................................... 56_60
•Problems and Solutions ........................................................................................................... 56
•Service Information ................................................................................................................... 56
•Before requesting Service .................................................................................................. 57~58
•Questions and Answers ...................................................................................... ...................... 59
•Display Signals ................................................................................... ...................................... 60
SPECIFICATIONS ............................................................................................................................ 60

BFtEADMAKE R INTRO DUCT!ON
Basic Features
rPROGRAM SELEC T
The PROGRAM SELECT button will let you choose four different programs;
-Bread/Specialty, Bread Rapid, Whole Wheat Bread and Dough,
The Bread/Specialty Program and Whole Wheat Bread Program contains an audible 4 beeps
signal which sounds 3 minutes before the end ofsecond kneading.
This tells you to add the additional ingredients(i.e, raisins, nuts) required in the specialty bread recipes.
When the bread is done, the beeper sounds 8 times and [:H] is displayed on display board.
•Bread/Specialty Program ...................
•Bread Rapid Program .........................
Whole Wheat Bread Program ............
•Dough Program ...................................
z_....
Simply put the measured ingredients into the bread pan
and press the START pad. After 3 hours and 40
minutes, the beeper sounds 8 times indicating that the
bread is done. This cycle contains an audible signal
(4 Beeps) which sounds after about 21 minutes into the
program, This is when you add the additional
ingredients(i.e, raisins, nuts).
Save an hour using this Bread Rapid Program. After
2 hours and 40 minutes, the beeper sounds 8 times
indicating that the bread is done.
If a recipe containsmore than 50% whole wheat flour,
then use Whole Wheat Bread Program. This program
takes 4:00 hours to complete. The first 20 minutes, the
breadmaker is pre-heating prior to first knead cycle. This
cycle contains an audible signal(4 Beeps) which sounds
after about 92 minutes into the program. This is when you
add the additional ingredients(i.e, raisins, nuts).
The Dough Program'is used tOprepare dough for making
bread or rolls which are shaped before baking in your
conventional oven. The dough is kneaded an hour and
3 minutes. The dough is removed from the bread pan,
rested and shaped as desired before baking. The Dough
Program can be used to make the dough for pizza, coffee
cake, cinnamon buns, pretzels, bread sticks, bagels, etc.
SETTING THE DELAY TIMER
The Timer can be set to delay
breadmaking from 4:10 hours
to 13 hours.
At the selected time, delicious
bread willbe ready.
k=
BAKING CONTROL
The Baking control function
allows you to select a dark,
medium or light crust.
WARM
The breadmaker can keep
bread warm for 3 hours after
the Bread/Specialty or Whole
Wheat Bread program isfin-
ished. Ifthe bread is not
removed at the end of the
program, the bread
will automatically be kept
warm for up to 3 hours. J

[] Program Specifications
Program
Process
" limer set
"_ Pre-heat
_,,_" 1st knead
_Rest
_._ 2nd knead
_.._ 1st rise
_7 Gas squeeze
2nd rise
_,1_ Gas squeeze
1_ 3rd rise
_Baking
'_ Cool
"_ Hold Warm
"_ End
TOTAL
Bread/Specialty
4:10-13 hours
7 rain
5 min
12 min
Bread Rapid
m
7 min
5 min
12 min
20 min
4sec
20 min
4sec
46 min
50 min
Whole Wheat
Bread
4:10-13 hours
20 min
13 min
50 rnin
12 min
40 min
4sec
25 min
•4 sec
60 rain
50 min
20 min
3 hours
End
3:40
I
End
2:40
20 min
4 sec
15 min
4 sec
40 min
50 min
20 min
3hours
End
4:00
Dough
6 min
5 min
12 min
40 rain
4 sec
End
1:03
-The Bread/Specialtyand Whole Wheat Bread Program containsan audiblesignal(4 beeps) which
sounds3 minutesbeforethe end ofsecondkneading.
This tells you to add the additionalingredients(i.e. raisin,nutsor vegetables etc.) required in the
specialtybread recipes.
- The beeper sounds8 timesat the end of coolingprocessto indicatethe bread isdone.

[] Parts and Functions
Bread pan Handle Lid
Kneading Blade
(Flat side down) Handle
Bread Pan Viewing Window
Shaft
(Rotates the
kneading blade)
Control Pane
Air Exhaust
(Air is vented through
these outlets)
fAccessories
I;
150
Uquid Measuring Cup
(1 cup)

[] Control Panel
r•REMAINING TIME |
INDICATOR /
This displays the remaining I
time for the program to be |
completed, n
__W BREAD• PROGRAM "_
INDICATOR
hen program is selected,
e indicator will light up. _,
BAKING CONTROL
INDICATOR
gthe baking control
pad will advance the indicator
for light, medium or dark
crust.
STOP
Press this pad to cancel a
program. If you make a mis-
take when setting the delay
timer, press the STOP pad
and re-enter the correct
program.
I_Toastmaster
TIMER
Set
REMAINING TIME
I'-'"'-"-'1
I-r. FrFr
HOURS MINUTES
=LAMSELECT
(3D
Whole Wheat _D
Dough _D
Dark aD
Med aD
kight_
START
rDELAY TIMER INDICATOR _
After setting the delay time,
_ress the start pad. The
timer indicator will light up.
When the breadmaker
starts to knead, the indicator
goes off.
TIMER
Press timer pads to set the
time delay. The time will
advance by 10 minute
intervals from 4:10 to 13:00
hours. This timer can
only be used for the
bread basic and whole
wheat ram.
PROGRAM SELECT
Press this pad to select the
program: Bread Basic,
Bread Rapid, Whole wheat
Bread or Dough.
BAKING CONTROL
Press this pad to select dark,
medium or light crust.
START
After setting the desired
program, the baking control
and timer (if needed), press
this pad to start the program
or timer count down. J
CAUTION I If you want to cancel the selected program, press the STOP pad for
more than 1 second at any time during the cycle.

INSTALLATIONANDSAFETYPRECAUTIONS
Read this manual and follow these simple safety precautions before using this appliance.
The breadmaker should be placed on a
heat resistant surface and away from
direct sunlight.
Allow at least 4 inches clearance on all
sides of the breadmaker when it is in
use.
Plug the breadmaker into a properly
wired wall outlet(120V/60Hz only).
Do not use the breadmaker near a
source of heat or where it is unstable.
5
6
L
O0 0 O0
Keep the breadmaker away from
babies and children. They may touch
the control pads or hot surfaces during
operation.
Do not cover the breadmaker with any-
thing, or put anything in the breadmak-
er(except the bread pan) as this may
cause a fire or a malfunction.
,i

7
8
Do not open the lid or remove the bread
pan during operation.
The lid may be only opened on the
Bread/Specialty or Whole Wheat Bread
program to add extra ingredients at the
indicated time(beeper sounds 4 times).
Lifting the lid during operation will allow
warm air to escape, there by hindering
the RISE and BAKE stage.
Never immerse the breadmaker, cord or
plug in water.
This would be very dangerous.
9
11
Do not immerse the bread pan in
water. It may cause the shaft to
malfunction. Wipepan with a damp
cloth to clean.
Do not dent or damage the bread
pan. The breadmaker will not operate
properly if it is damaged.
Be sure to disconnect the power cord
by pulling out the plug, and allow the
breadmaker to cool down before
storing.

HOW TO CLEAN
,_CLEANING (Always, unplug unit)
• Avoid using any cleaning agent other than
dish detergent.
= Do not use steel wool or other abrasive
materials.
• Do not wash the removable parts in the
dishwasher.
• Wipe the shaft with a soft cloth or sponge to
prevent damage to the seal packing.
Allow to dry before storing the pan inside
the bread maker.
SEAL PACKI SHAFT
•Wash the kneading blade with a soft cloth
or sponge, and let dry. If necessary,
immerse in water for a while and clean with
aSoft toothbrush. Dry thoroughly. The
kneading blade should be removed and
cleaned after use.
KNEADING BLADE
•Do not immerse the bread pan in water.
Wipe clean with a damp cloth, then dry thor-
oughly.
• Wipe the exterior with a damp dish cloth after
each use.
Do not immerse in water or splash with water.
• After using, cool and wipe out crumbs or
flour from the oven interior with a dampened
washcloth. A dampened, small soft
brush may also be used.
•Do not use metal utensils to prevent damage
to the non-stick coating of the bread pan.
NOTE : The non-stick coating may change
color after prolonged use. This is caused by
moisture and steam, and in no way affects per-
formance.
STORING
= Be sure breadmaker is completely cooled before storing.
•All removable parts should be thoroughly cleaned and dried.
•Store breadmaker with lid closed.
.... _ J

INGREDIENTS
Congratulations! You have just acquired a TOASTMASTER Bread BOXTM.Toastmaster, Inc. has
become a household name you can count on as has RED STAR ®Yeast. The home economists at
RED STAR ®Yeast and TOASTMASTER have combined their efforts to provide the exciting recipes
in this cookbook. Many hours of developing and testing these recipes were necessary to assure you,
the home baker, a variety of delicious homemade breads.
While some of you have been baking breads using traditional methods for years, others may have no
experience at all. Actually, neither group has an advantage over the other since using a bread
machine is a completely new concept in bread making. To achieve optimum results, please take a
few minutes and read the following information before you even shop for the ingredients.
All ingredients except water should be at room temperature.
[] Yeast : The Number One Ingredient
RED STAR ®Active Dry Yeast was used in developing all the recipes in this book. However, RED
STAR ®QUICK-RISE TM Yeast could also be used. We found that we did not have to vary the amount
used when we substituted one for the other in this TOASTMASTER Bread BOXTM.
Follow Package directions if using Bread Machine Yeast.
Because yeast can grind against itself and become very fine. It is packaged by weight and not by
volume. A1/4oz. package of RED STAR ®Yeast contains approximately 21/4 level teaspoons of yeast.
The activity of yeast will deteriorate when it is exposed to oxygen, moisture or warmth. Therefore,
yeast needs to be stored airtight, refrigerated or frozen. Yeast is granular and comes to room tem-
perature very quickly.
Yeast ferments sugar to leaven bread. White and brown sugar, honey and molasses may be inter-
changed equally. Since honey and molasses are liquids, decrease the water by the same amount as
the honey or molasses added_
Artificial sweeteners may not be used as the yeast cannot react with them. But yeast does have the
ability to convert the starch in flour to sugar. French bread is an example of yeast activity in a bread
dough with little or no sugar. Although sugar is the favorite food of yeast, too much sugar will cause
the yeast to disfunction, especially within a bread machine program. The yeast will have a feeding
frenzy and then become lethargic. The loaf of bread will be small and dense. Dried fruits also con-
tribute sugar to the bread dough. Resist the temptation to add more than specified in the recipe.
[] Flour : Bread Flour Is Essential
Bread flour is a necessity. It is milled from a hard winter or spring wheat. The protein content is high-
er and more durable in bread flour than in all-purpose flour. The protein when mixed with liquid
becomes gluten. When gluten is kneaded it becomes elastic and when baked is the structure of the
bread. All purpose flour, milled from a combination of soft a_ndhard wheat, becomes elastic too easi-
lyfor use in a bread machine and quickly loses its ability to stretch well. The bread made from all-
purpose flour will be small and dense. Several well-known mills now market bread flour. They are
labeled as bread flour on the packages and are readily available at grocery stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other
flours such as rye, barley, oats. soy, rice and buckwheat add flavor and fiber to breads but do not
become part of the structure of the dough. Therefore, it is necessary to have a wheat flour as a base
when making breads with other flours.

ViT_,iWheat Gluten is produced by processingwhite flour one more step. White flour contains protein
and Starch. Mills are now able to remove most of the starch leaving only the protein(gluten). This is
more expensive but is used in very small amounts, when vital wheat gluten is added to recipes con-
taining all whole grains, it helps to improve the volume and shape of the loaf. Usually 1 teaspoon per
cup of flour will make a difference. If more than a tablespoon per cuP of flour is used, the bread may
be tough. Grocery stores are beginning to stock this ingredient in the aisle with baking ingredients.
It is also available at health or natural food stores ....
To measure flour, spoon into measuring cup and level off.
DO NOT : tap cup
pack flour into cup
--sifffl_r
Store flourfor long periods of time in the freezer rather than the refrigerator. Refrigerators tend to dry
out flours.'Be sure the flour is at room temperature before placing in a bread machine.
[] Salt : Regulates Yeast Activity :1
Salt isnecessary to control the activity of yeast, disciplining it to work slow and steady. Without salt
yeast acts very rapidly and gives out too quickly. Sa!t also strengthens .the structure of the dough.
If too little or no salt is used, the bread will rise rapidly and then fail either before the baking or as
soon as the baking begins; the texture will be coarse and uneven. Some salt substitutes will work
effectively.
[] Fat : Dough Enhancer And Conditioner
Shortening is an American term for fat used in recipes. The recipes in this book Use vegetable oil.
Solid shortening, butter or margarine maybe substituted; Divide into small pieces before placing in
the machine, There will not be any noticeable flavor difference. The crust may be a little crisper with
butter.,Margarine tends tomake the crust a little tougher. Light or whipped margarine does not work
well. .....
[] Liquids : Activate The Yeast And Bind The Dough
Liquids include all the wet ingredients used in the recipe. Traditional bread bakers have been taught
correctly that warm liquid(110..115°F) will activate dry yeast. However, when yeast is used in a bread
machine, the,liquid temperature most likely to provide a good environment for the yeast is 80°1=.With
this temperature, the yeastactivates gradually to accommodate the program of the machine. When
higher degrees of liquids are used, the yeast not only activatestoo quickly, but also the entire dough
becomes too warm, !fthe temperature of the dough raises over 100°F during the rising times, the
yeast does not die but becomes very lethargic and isnot able'to work effectively.
Because climates and seasons of a year make for a wide variety of humidity levels, the liquid
amounts called for in a recipe may haveto be adjusted. Flour will not accept the same amount of
liquid in a moist humid climate as it will in adry climate; i.e., Florida residentsalways use less than
Arizona residents. _ ....
Wisconsin bakers will use less liquid in their machines in thesummer than in the Winter. The differ-

ence may be as much as 1/4 to 1/2 cup of liquid. When bread is kneading, the dough should be a
soft, tacky ball. More flour, one tablespoon at a time, may be added after 5 minutes of kneading if the
dough is too wet.
More liquid may also be added, one tablespoon at a time, if the dough is too dry. If the bread falls
during the baking cycle and/or is quite coarse, reduce the total liquid amount.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by I table-
spoon and be sure the liquid is very cold.
Eggs are also considered part of the total liquid amount. One egg should measure 1/4 cup. If it does
not, add additional water to equal 1/4 cup per egg. An eggwhite is equal to 1/8 cup. If it does not,
add additional water to equal 1/8 cup. Eggs need to be at room temperature before putting them in
the machine. If eggs are taken directly from the refrigerator, place them in a bowl of warm water to
takeoff the chill before cracking. DO NOT USE EGGS OR ANY PARISHABLE FOODS WITH THE
DELAYED SETTING.
Recipes which require non fat dry milk can be substituted with milk. Omit the dry milk and replace
part or all of the water in the recipe with milk. Dry milk, like liquid milk, will make the crumb structure
have a more velvety texture. Fresh milk is not recommended with the delayed setting.
[] Cinnamon And Garlic : Not True Friends Of Yeast Dough
Although cinnamon is associated very closely to the nostalgic senses of bread, it has not been apart
of the actual dough. Previously, cinnamon and sugar were sprinkled on dough before it was rolled up
jelly roll fashion. Adding it to the dough in a bread machine presents a problem. Cinnamon acts to
bread dough as meat tenderizer acts to meat-breaking down the structure. Although it smells won-
derful as it is baking, the flavor is dissipated in the baking process. DO NOT ADD MORE than listed
in the recipe.
Garlic inhibits yeast activity. Use garlic in a spread for the bread rather than adding it to the dough.
[] Bread Mixes
Use mixes labeled for 1-11/2 pound loaves. For best results use the Rapid or BREAD/SPECIALTY
Delay Program.
Layer ingredients in bread pan in the following sequences:
YEAST
INGREDIENTS
WATER
If additional assistance is needed, expert help is available from Toastmaster(I-800-947-3744) or
from RED STAR °YEAST(I-800-445-4746 #4).

OPERATION
UProgramming,Bread/Specialty,Bread Rapid, Whole Wheat•Bread•
1Openthe lid and remove the bread
pan turning the bread pan clockwise
and then pulling straight :up, using
the handle.
Mount the kneading blade on the
shaft.
Placeall ingredients in the bread
pan. Make sure not to omit any
ingredients.
YEAST
INGREDIENTS
WATER __
NOTE • when using the timer add the _.
yeast last on top of the flour and
,away from the liquid,This is critical,
for goodresults. - , :,,
Place the bread pan in the bread-
makerand turn counterclockwise.
IAlign the (V FRONT) I
mark to the.FRONT
side of the breadmaker

5
6
Close the lid slowly and tightly using
the handle, until it clicks. Plug in the
breadmaker. The display indicator
will light _@_
$
REMAINING TIME
f-I • I'-I FI]U-UU
HOURS MINUTES
Select the desired Program and
Baking Control (light, medium or
dark crust).
The program and Baking Control
indicator should light up.
7
displayed will
•be 4:00. The first
20 minutes will be
pre-heat time.
Press the START pad.
Notice that the time left for the
bread to be finished is displayed
3:40 and is counting down (2:40 for :
Bread Rapid). i i
For the whole wheat IRTART I
cycle the time
The timer counts }by minute.
down the
V
[ __:_nl
__-tj
CAUTION: Do not touch the Breadmaker,
because it is very hot during baking. Do not
open the lid during operation. Heat will
escape and final result may be altered.
r8The beeper will sound 8 times indicating the bread is done and cooled.
After bread is done, if you do not take the bread out of the breadmaker immediately, the
bread is kept warm for 3 hours displaying [:H] on the remaining time(Not in rapid or
dough cycle).
After 3 hours, [End] is displayed.
[E:H.]} [E ndJ
NOTE: The beeper sounds 4 times when baking is complete, Cooling then proceeds.
When serving bread that is just baked, press the STOP pad first, then take the bread out
from the bread pan. (Be sure to use oven mitts, because the pan is very hot.) Dissipate
heat by placing a towel or other cloth under the bread before cutting. Turn the loaf on its
side and cut with a serrated knife.

9 , .." " i. ,I0 aL°w
Press the STOP pad and remove Turn the bread pan upside down
the bread pan using oven mitts. . and shake the bread pan several
times to release the bread.
Place the bread on a
wire rack to cool and
remove the kneading
blade from the bread.
• The bread pan, kneading blade and bread
:• Always unplug after each use.
[] Programming the Delay Timer (Bread/Specialty And Whole Wheat only)
_"_Set the timer for however 10ng you want to wait before the bread is done(from 4:10 to 13 hours,
in 10 minute intervals).
I EXAMPLE: Itis 9:00 p.m. now. The bread should be ready at 6:30 a.m. the next morning.
Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and
6i30a.m... .',. ' .,:.i. _:
...... "' 'i. When pressed, the time will
advance in !0 minute incre-
ments.
"!t7
,"ILl.
2. When constant pressure is
applied to the pad, the time will
advance quickly. ,. ,
•q:3DI
3. Press the START pad and the
timer is set. The timer set indi-
ca,or,s,,,,a°Ot,eco,onb,,nko,up I ql
. ..... After one minute, 9:29is dis -'''_ ' TIME SET •, :q,i2
played, and thetimer continues _
,'to Count down '. Colon will blink
', i i .... 'i .....
TIMER SET indicator lights
NOTE: If you pass the
;desired delay time, push the
(Y) pad to go back.
Continually pressing the (,)
pad will advance the time
faster up to 13:00.
This is the longest that the
timer may be delayed.
It will then count down in 1
minute increments to 3:40,
then it will start.

[] Programming Specialty Breads-Raisin Bread, Nut Bread, etc.
NOTE : SEE COOKBOOK GUIDE FOR RECIPES.
r
[
[
Prima_ry Kneading ]
Rest J
[Secondary Kneading J
1. Press program to select Bread/Specialty Program.
2. Press the START pad. Notice that the knead indicator
is lit, and the timer displays 3:40 indicating how long it
will take to complete the bread making program
.After about 21 minutes from the start (and 3 minutes before
the secondary kneading is finished), 4 beeps indicate the
time to add any additional ingredients raisins, nuts, cheese,
etc.
Open the lid and add ingredients quickly and evenly
over the dough. Opening the lid at this time will not
stop the kneading, so be careful. Close the lid. Now
the unit will continue through the remaining stages
automatically.
NOTE:
•Make sure you select the Bread/Specialty Program: If overlooked, the beeper will not sound to
indicate when to add the additional ingredients. •
•If you add the additional ingredients before the machine beeps 4 times, the ingredients may be
crushed.
•After adding the extras, quickly close the lidto prevent heat loss.
•It is better to select light baking control for a soft and delicious crust.
• _1 I

, i ¸
Programming Dough ,. ,.
The Delay Timer cannot be used for the dough program.
_BEMAINING_TJME_
nnl
HOURS MINUTES
1. First choose a recipe from the Use and Care Guide.
2. Press:the PROGRAM SELECT pad 4 times; the dough
indicator will be lit.
The remaining time displays 1:03.
3. Press the START pad. The knead indicator should be lit
and the breadmaker will start to knead.
4. After I hour and 3 minutes the beeper will sound indicat-
ing the time to remove the dough.
5. Follow your recipe directions to complete whatever you
have chosen to make. 'r )
[] Baking Control
The Baking Control function is used for any loaf of bread baked in the Automatic Breadmaker.
The Baking Control function is used to select the color of the crust. It can be baked light, medium
or dark, you choose!
,L
1. Press one time, medium is selected.
2. Press more than one time, the baking control function will
be advanced as follows:
J
°'az°I'v"xl "0"t"b°atene"w't" 1
Egg YolkGlaze Mix I slightly beaten egg yolk with I tablespoon(15ml) water or milk.
Egg White Glaze Mix1 slightly beaten egg white with I tablespoon(15ml) water.
Always allow optimum rising of shaped dough. Then, use a pastry brush to gently apply the glaze.
Bake as directed in the recipe. For a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a
shiny, chewy crust, use Egg White Glaze, because egg yolk is notused, crust will not be as golden in
color.. ....... ;.: r . ....
[] Crust Treatments (use only with dough program)
NOTE: It is not necessary to press the Baking Control pad when rneduim is desired.
Just press the START pad and the Baking Control will be set medium automatically.
1

STORING YEAST PRODUCTS
[] FREEZING OF BAKED YEAST PRODUCTS:
When freezing a baked yeast product, it is important to have it completely cooled before wrapping to
prevent moisture from making the product soggy.
Do not frost before freezing. Freeze cooled unwrapped product one hour to harden. Remove from
freezer; wrap in plastic wrap or aluminum foil. Place in plastic bag and seal. Freeze for six to eight
weeks. To thaw, partially open wrappings to allow moisture to escape.
iFREEZING UNBAKED YEAST PRODUCTS:
Freezing dough for later shaping and baking is done after the dough is kneaded and before the first
rising. Divide dough into desired amounts and flatten into disks, one-inch thick. Place on cookie
••sheet and put in freezer one hour to harden. Remove from freezer; wrap with plastic wrap or alu-
minum foil. Place in plastic bag and seal. Dough can be kept in freezer up to four weeks. To thaw,
place covered dough in refrigerator overnight or for several hours. Place uncovered dough on
counter for fifteen to twenty minutes to bring dough to room temperature. Punch down dough.
Dough is now ready for shaping and second rising.
Dough can also be frozen after being formed into a desired shape and before proofing. Place
shaped dough on cookie sheet; put in freezer one hour to harden. Remove from freezer; wrap with
plastic wrap or aluminum foil, Place in plastic bag and seal. Dough can be kept in freezer up to
four weeks. Thaw the covered frozen dough slowly in your refrigerator overnight or for several
hours.
Bring dough to room temperature partially unwrapped to allow moisture to escape. Let dough rise
to double before baking. Bake according to recipe instructions.
If an unbaked product needs to be frozen longer, add one half again as much yeast as called for in
recipe. Dough may be frozen up to six months.

INDEX
÷-_÷ BREADS _'_
BASIC WHITE BREAD ................................................... ;................ ........................................
FRENCH BREAD .................................................................. ....................................................
FRENCH VARIATION BREAD ........ ...... ...._........................ ............................ ........... ..............
POTATO BREAD... ...._..............................................................................................................
EGG BREAD ............................................................................................................. _............... •
CORN BREAD ........................................................ ..................................................................
•DILL BREAD .............................................................................................................................
BEER BREAD ...........................................................................................................................
BLOODY MARY BREAD ..........................................................................................................
HONEY-GRANOLA-BREAD. ....................................................................................................
BANANA BREAD ......................................................................................................................
SPICED PUMPKIN BREAD ......................................................................................................
TRAIL MIX BREAD ...................................................................................................................
MAPLE BREAD .........................................................................................................................
HOLIDAY BREAD .....................................................................................................................
CINNAMON RAISIN BREAD ....................................................................................................
WHOLE GRAIN BREAD ...........................................................................................................
22
22
23
23
24
24
25
25
26
26
27
27
28
28
29
29
30
WHOLE WHEAT SOURDOUGH BREAD ................................................................................. 30--,31
MOM'S HEARTY NUT BREAD ................................................................................................... 32
CRUNCHY CRACKED WHEAT BREAD .................................................................................. 32
JALAPENO BREAD .................................................................................................................. 33
WHOLE WHEAT BREAD .......................................................................................................... 33
HONEY WHOLE WHEAT BREAD ............................................................................................ 34
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD ........................................................ 34
FARM STYLE WHEAT BREAD ................................................................................................ 35
_'_:,'__-" DOUGHS "_"_i,-_,
DINNER ROLLS ........................................................................................................................ 36
WHEAT DINNER ROLLS .......................................................................................................... 37
BU'I-FERMILK ROLLS ............................................................................................................... 38
100% WHOLE WHEAT HONEY ROLLS .................................................................................. 39
FRENCH BAGUETTES ............................................................................................................ 40
FRENCH TWISTS ..................................................................................................................... 41
FRENCH BREAD ...................................................................................................................... 42
BAGELS .................................................................................................................................... 43
SOURDOUGH CRACKED WHEAT HOAGIE BUNS ................................................................ 44
BANANA WHEAT BAGELS ...................................................................................................... 45
LEBONESE PITA POCKETS .................................................................................................... 46
SOFT PRETZELS ..................................................................................................................... 47
PIZZA ........................................................................................................................................ 48
WHOLE WHEAT PIZZA ............................................................................................................ 49
CHEEZY MONKEY BREAD ...................................................................................................... 50
FOCCACIA BREAD .................................................................................................................. 51
CHALLAH BRAID .......................................................................................................... ,........... 52
CINNAMON ROLLS .................................................................................................................. 53
STICKY BREAKFAST ROLLS .................................................................................................. 54
ALMOND-CHERRY COFFEE CAKE ........................................................................................ 55
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