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Contents Meet Your Toastmaster Bread Box™ . . . . . . . . . . . . . . . . . . . . . . . 2 BEFORE YOU BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-5 BREAD BAKE RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-13 DOUGH RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-22 BUTTER RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23-28 ™ THE BREAD BOX . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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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 follow
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1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In 1 Utah, the dough can rise 2 ⁄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
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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 dif f e r e n t Get familiar with machine. t e x t u r e crust, or a different shape on the top of the loaf, etc. This is a result of different times in • Read the use and care guide carefully. • Examine the removable parts . . . the bread pan each of the various stages of breadmaking from Program to Program. and kneading blade. •
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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 2. Place bread pan in the 3. Close lid. Select the desired pan in order listed. Bread Box™. s
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FRENCH BREAD DILL BREAD 1 1 I n g r e d i e n t s 1 Pound 1 ⁄2 P o u n d s 2 Pounds I n g r e d i e n t s 1 Pound 1 ⁄2 P o u n d s 2 Pounds 3 w a t e r ⁄4 cup plus 1 cup plus 1 cup plus egg(s) plus 1 2 3 2 T B L 2 T B L 7 T B L enough plain 1 o i l 1 T B L 1 ⁄2 T B L 2 T B L yogurt to 1 cup 3 1 lemon juice 1 tsp 1 tsp 1 tsp e q u a l ⁄4 c u p plus 1 T B L 1 ⁄2 c u p s 3 1 s a l t ⁄4 t s p 1 tsp 1 ⁄4 t s p o i l 1 T B L 2 T B L 7 tsp 1 s u g a r 1 tsp 1 ⁄2 t s p 2 t s p lemon juice 1 tsp 1 tsp 1
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CHEESE ONION BREAD EGG BREAD 1 1 I n g r e d i e n t s 1 Pound 1 ⁄2 P o u n d s 2 Pounds Ingredients 1 Pound 1 ⁄2 Pounds 2 Pounds 3 3 1 w a t e r ⁄4 c u p ⁄4 c u p 1 ⁄2 c u p s egg(s) plus 1 2 3 plus 3 T B L enough milk 1 1 lemon juice 1 tsp 1 tsp 1 tsp to equal ⁄2 cup 1 cup plus 1 ⁄2 cups 1 1 s a l t ⁄2 t s p 1 tsp 1 ⁄2 t s p 3 TBL 1 1 s u g a r 2 T B L 3 T B L ⁄4 c u p oil 2 TBL 3 TBL ⁄4 cup 1 1 bread flour 2 ⁄4 c u p s 3 cups 4 ⁄4 c u p s lemon juice 1 tsp 1 tsp 1 tsp 1 3 1 1 active dry 1 tsp
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POTATO BREAD WHITE AND WHEAT BREAD 1 1 Ingredients 1 Pound 1 ⁄2 Pounds 2 Pounds Ingredients 1 Pound 1 ⁄2 Pounds 2 Pounds 3 1 egg (s) plus 1 2 2 water ⁄4 cup 1 cup 1 ⁄3 cups enough plus 2 TBL 1 water to oil 1 TBL 1 ⁄2 TBL 2 TBL 3 1 equal ⁄4 cup 1 cup 1 ⁄2 cups lemon juice 1 tsp 1 tsp 1 tsp 1 plus 3 TBL plus 1 T B L salt 1 tsp 1 ⁄2 tsp 2 tsp 1 oil 2 TBL 2 TBL 3 TBL sugar 2 TBL 3 TBL ⁄4 cup 1 plus 2 tsp dry milk 1 TBL 1 ⁄2 TBL 2 TBL 3 2 1 lemon juice 1 tsp 1 tsp 1 tsp bread flour 1 ⁄4 cups 2 ⁄3 cup
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SUNFLOWER AND SESAME CINNAMON RAISIN BREAD SEED BREAD 1 Ingredients 1 Pound 1 ⁄2 Pounds 1 7 Ingredients 1 ⁄2 Pounds 2 Pounds water ⁄8 cup 1 cup plus egg plus 1 1 2 TBL enough water oil 1 TBL 4 tsp to equal 1 cup 1 cup plus lemon juice 1 tsp 1 tsp 1 2 TBL dry milk 1 TBL 1 ⁄2 TBL 1 oil 2 TBL 3 TBL salt 1 tsp 1 ⁄2 tsp 1 1 lemon juice 1 tsp 1 tsp lt. brown sugar, 1 ⁄2 TBL 2 ⁄2 TBL honey 1 TBL 2 TBL firmly packed 1 1 salt 1 tsp 1 ⁄2 tsp bread flour 2 ⁄4 cups 3 cups 1 1 sugar 2 tsp 1 TBL active dry 1
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ONION RYE BREAD PUMPERNICKEL BREAD (Whole Grain Rye) (Whole Grain Rye) 1 1 Ingredients 1 Pound 1 ⁄2 Pounds 2 Pounds Ingredients 1 Pound 1 ⁄2 Pounds 2 Pounds egg(s) plus 1 1 2 egg(s) plus 1 1 2 enough water enough water 7 1 7 to equal ⁄8 cup 1 cup plus 1 ⁄3 cups to equal ⁄8 cup 1 cup 1 cup 2 TBL plus 2 TBL plus 6 TBL 1 1 oil 1 TBL 1 ⁄2 TBL 2 TBL oil 1 TBL 1 ⁄2 TBL 2 TBL lemon juice 1 tsp 1 tsp 1 tsp lemon juice 1 tsp 1 tsp 1 tsp 1 1 honey 2 TBL 3 TBL ⁄4 cup honey 2 TBL 3 TBL ⁄4 cup dry milk 1 TBL
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BANANA BREAD CHUNKY NUT BREAD 1 Ingredients 1 Pound 2 Pounds Ingredients 1 Pound 1 ⁄2 Pounds 2 Pounds 7 egg(s) plus 1 2 water ⁄8 cup 1 cup 1 cup enough water plus 1 TBL plus 5 TBL 1 to equal ⁄2 cup 1 cup oil 2 TBL 2 TBL 3 TBL plus 2 TBL lemon juice 1 tsp 1 tsp 1 tsp 1 1 1 mashed banana’s ⁄3 cup ⁄2 cup salt 1 tsp 1 ⁄2 tsp 2 tsp oil 1 TBL 1 TBL honey 1 TBL 2 TBL 3 TBL 1 lemon juice 1 tsp 1 tsp bread flour 2 cups 3 ⁄4 cups 4 cups 1 dry milk ⁄4 cup 6 TBL plus 6 TBL 1 1 1 1 salt 1 tsp 1 ⁄2 tsp active
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SOY CHEDDAR CHEESE BREAD SOY ALMOND FRUIT BREAD 1 1 Ingredients 1 ⁄2 Pounds Ingredients 1 ⁄2 Pounds water 1 cup plus 2 TBL water 1 cup plus 2 TBL oil 2 TBL oil 3 TBL lemon juice 1 tsp lemon juice 1 tsp 1 salt 1 tsp almond extract ⁄2 tsp 1 sugar 2 TBL salt 1 ⁄2 tsp 1 1 dry milk ⁄4 cup sugar 2 ⁄2 TBL 1 onion salt 1 tsp dry milk 1 ⁄2 TBL 1 dry mustard 1 tsp bread flour 2 ⁄2 cups 1 1 bread flour 2 ⁄2 cups soy flour ⁄2 cup 1 1 soy flour ⁄2 cup diced, mixed dried fruit* ⁄2 cup 1 active dry yeast 1 ⁄2
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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
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CHALLAH BRAID CINNAMON ROLLS Ingredients Regular Large Ex. Large Ingredients 16 rolls 24 rolls egg(s) plus 1 1 2 egg plus 1 1 enough enough water 3 1 1 water to ⁄4 cup 1 cup plus 1 ⁄2 cups to equal 1 cup 1 ⁄2 cups equal 1 TBL lemon juice 1 tsp 1 tsp 1 1 lemon juice 1 tsp 1 tsp 1 tsp bread flour 3 ⁄2 cups 4 ⁄2 cups 1 1 1 bread flour 2 cups 3 ⁄4 cups 4 ⁄2 cups salt 1 tsp 1 ⁄2 tsp 1 1 1 salt 1 tsp 1 ⁄2 tsp 2 tsp sugar ⁄3 cup ⁄2 cup 1 1 1 sugar 1 ⁄2 TBL 2 TBL 2 TBL oil ⁄4 cup ⁄3 cup 1 1 oil 2 TBL 3
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DINNER ROLLS BUTTERMILK ROLLS Ingredients 12 rolls 18 rolls 24 rolls Ingredients 18 rolls 24 rolls 1 egg plus 1 1 1 cultured 1 cup 1 ⁄2 cups enough buttermilk 3 1 water to ⁄4 cup 1 cup 1 ⁄3 cups lemon juice 1 tsp 1 tsp 3 1 equal plus 1 TBL bread flour ⁄4 cup 1 ⁄4 cups 1 lemon juice 1 tsp 1 tsp 1 tsp whole wheat 1 ⁄3 cups 2 cups 1 bread flour 2 cups 3 ⁄4 cups 4 cups flour 1 1 1 salt ⁄2 tsp 1 tsp 1 ⁄2 tsp salt 1 tsp 1 ⁄2 tsp 1 1 sugar 2 TBL 3 TBL ⁄4 cup honey 1 ⁄2 TBL 2 TBL 1 1 oil 2 TBL 3 TBL ⁄4
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WHEAT DINNER ROLLS CHEEZY GARLIC ROLLS Ingredients 12 rolls 18 rolls Ingredients 18 rolls 24 rolls 3 1 water ⁄4 cup 1 ⁄2 cups egg plus 1 1 lemon juice 1 tsp 1 tsp water to 1 1 1 bread flour 1 ⁄4 cups 2 ⁄2 cups equal 1 cup 1 ⁄3 cups whole wheat 1 cup 2 cups oil 2 TBL 3 TBL flour lemon juice 1 tsp 1 tsp 1 1 salt ⁄2 tsp 1 tsp salt 1 tsp 1 ⁄2 tsp 1 1 1 light brown 2 TBL ⁄4 cup sugar ⁄3 cup ⁄2 cup 1 1 sugar, firmly bread flour 3 ⁄2 cups 4 ⁄2 cups 1 packed active dry 1 ⁄4 tsp 2 tsp dry milk 1 TBL 2 TB
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PIZZA CRUST SOFT PRETZELS Ingredients 1 Crust 2 Crusts Ingredients 16 3 2 1 water ⁄4 cup 1 ⁄3 cups water 1 ⁄4 cups 1 oil 1 TBL 2 TBL bread flour 3 ⁄2 cups lemon juice 1 tsp 1 tsp salt 1 tsp 1 salt ⁄2 tsp 1 tsp egg yolk 1 sugar 1 TBL 2 TBL oil 1 TBL dry milk 1 TBL 2 TBL lemon juice 1 tsp 1 1 bread flour 2 ⁄4 cups 4 ⁄2 cups sugar 2 TBL 1 active dry 1 tsp 2 tsp white pepper ⁄8 tsp yeast active dry yeast 1 TBL Glaze: Place ingredients in bread pan in order listed. egg white 1 Use DOUGH setting (9);
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LAYERED PIZZA LOAF FRENCH BAGUETTES Ingredients 1 Loaf 2 Loaves Ingredients 2 Loaves 3 Loaves 3 2 3 water ⁄4 cup 1 ⁄3 cups water 1 cup 1 ⁄4 cups lemon juice 1 tsp 1 tsp lemon juice 1 tsp 1 tsp 1 1 1 1 bread flour 2 ⁄4 cups 4 ⁄2 cups bread flour 2 ⁄2 cups 4 ⁄2 cups 1 salt ⁄2 tsp 1 tsp salt 1 tsp 2 tsp sugar 1 TBL 2 TBL sugar 1 TBL 2 TBL 1 dry milk 1 TBL 2 TBL active dry 1 ⁄2 tsp 2 tsp oil 1 TBL 2 TBL yeast active dry 1 tsp 2 tsp Wash: yeast egg yolk (s) 1 2 Filling: water 1 TBL 2 TBL frozen chopp
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FRENCH TWISTS BAGELS Ingredients 18 Twists 36 Twists Ingredients 6 bagels 3 1 water ⁄4 cup 1 ⁄3 cups water 1 cup lemon juice 1 tsp 1 tsp lemon juice 1 tsp bread flour 2 cups 4 cups salt 1 tsp 1 1 salt 1 tsp 1 ⁄2 tsp sugar 1 ⁄2 TBL sugar 1 TBL 2 TBL bread flour 3 cups 1 1 active dry 1 ⁄2 tsp 2 tsp active dry 2 ⁄4 tsp yeast yeast Glaze: Glaze: 1 1 butter, melted ⁄3 cup ⁄2 cup egg, beaten 1 Wash: Toppings: egg yolk(s) 1 2 Sesame seeds, poppy water 1 TBL 2 TBL seeds, cracked wheat, wheat flakes or d
