Toastmaster tbr2 User Manual Page 18
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BREADS
We suggest starting your bread baking with this White Bread recipe. Follow each step carefully.
These steps have been written to eliminate the most common errors in bread maker baking and
may be helpful for any recipe.
18
WHITE BREAD
1 lb. loaf 1.5 lb. loaf 2 lb. loaf
Water 80°F/27°C 3/4 cup 1 cup 1 1/4 cups
Oil 4 tsp 2 TBL 3 TBL
Sugar 4 tsp 2 TBL 3 TBL
Salt 1 tsp 1 1/2 tsp 2 tsp
Bread Flour 2 1/4 cups 3 cups 4 cups
RED STAR
®
Active Dry Yeast 1 1/2 tsp 2 1/4 tsp 1 TBL
or
RED STAR
®
QUICK RISE™ Yeast 1 tsp 1 1/2 tsp 2 tsp
or
Bread Machine Yeast 1 tsp 1 1/2 tsp 2 tsp
Program: BASIC
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure all
ingredients, except water, are at room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C/baby bottle temperature) and pour into
the bread pan.
3. Use a measuring spoon to measure the oil and add to the bread pan.
4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and
add to the bread pan.
5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add
to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingre d i e n t s .
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add to
the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.
7. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid.
8. Select P R O G R A M, LOAF SIZE, CRUST COLOR and set T I M E R to delay, or press S TA R T for immediate start .
9. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the touch.
Add more water or flour if necessary; see Dough Ball. At this time, push down any dough or flour that
may be on the sides of the pan.
10. When the beeper sounds, the bread has finished baking and the keep warm cycle will start. The display
window will show 0:00, and the colon will flash.
11. Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep warm
process.
CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.
USE OVEN MITTS.
12. Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils
inside the bread pan or machine. Remove the kneading blade and allow loaf to cool standing upright
on wire rack approximately 20 minutes before cutting.
13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes, then
remove. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING
AND STORING.
- B read Box 1
- Plus Bread Maker 1
- TABLE OF CONTENTS 2
- IMPORTANT SAFEGUARDS 3
- BEFORE YOUR FIRST USE 4
- BREAD MAKER INTRODUCTION 5
- PROGRAM SELECT 7
- Sugar: Food for Ye a s t 12
- PROGRAMMING 14
- R E C I P E S 17
- FOOD GUIDE PYRAMID 17
- WHITE BREAD 18
- EGG BREAD 19
- HONEY OATS BREAD 19
- RYE BREAD 20
- ONION BREAD 20
- PESTO BREAD 21
- CHEVRE-CRACKED PEPPER BREAD 21
- SHREDDED WHEAT BREAD 22
- 100% WHOLE WHEAT BREAD 22
- PUMPERNICKEL BREAD 23
- TRIPLE WHEAT BREAD 23
- FRENCH BREAD 24
- CRANBERRY WALNUT BREAD 24
- RICH SWEET BREAD 25
- CINNAMON RAISIN NUT BREAD 25
- HOLIDAY BREAD 26
- FAST BAKE PROGRAM HINTS 27
- Fast Bake 28
- Bread Recipe 28
- Hand Quick Start Hints 28
- Models TBR2 28
- FAST BAKE 29
- B R E A D S 29
- D AY OLD BREAD RECIPES 31
- CAKES AND BAKE 32
- BANANA NUT 33
- IRISH SODA 33
- Lightly Floure d 34
- Shaping Rolls 34
- DINNER ROLL DOUGH 35
- FOCACCIA BREAD DOUGH 36
- WHEAT DINNER ROLL DOUGH 37
- BUTTERMILK ROLL DOUGH 37
- FRENCH BREAD DOUGH 38
- CHEEZY GARLIC ROLL DOUGH 39
- PITA POCKET DOUGH 39
- REFRESHING ROLL DOUGH 40
- CHALLAH BREAD DOUGH 41
- WHOLE WHEAT PIZZA CRUST DOUGH 42
- PIZZA CRUST DOUGH 42
- BAGEL DOUGH 43
- BANANA WHEAT BAGEL DOUGH 43
- CINNAMON ROLL DOUGH 45
- STICKY BREAKFAST ROLL DOUGH 46
- SOFT PRETZEL DOUGH 47
- CREAMED SOUP BREAD BOWL DOUGH 48
- PARTY DIP BREAD BOWL DOUGH 49
- CLEANING & STORING 50
- BEFORE CALLING FOR SERV I C E 51
- Please check the following: 52
- BAKING RESULTS: 52
- S P E C I F I C AT I O N S 54
- RECIPE INDEX 55
- LIMITED ONE-YEAR GUARANTEE 56
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