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READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause
personal injury or death. Please follow all safety instructions.
™
Bread Box Plus Bread Maker
Use and Care Guide Recipe Book
Model 1148X
• FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR
• 8 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH
• 3-HOUR KEEP WARM CYCLE
• WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER
• HORIZONTAL NON-STICK LOAF PAN
?? QUESTIONS ??
Before Co
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TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 PAR
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using this appliance. • Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning). • Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread. • Close supervision is necessary when this appliance is u
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BEFORE YOUR FIRST USE Please fill out information that follows warranty. Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of counter top. The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the bread pan than recommended. If you do so, the b
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BREAD MAKER INTRODUCTION PARTS Bread Pan Clip 5
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CONTROL PANEL Display Loaf Size Select Timer Stop Start Window Choose 1 Press to select Press to Press for After selecting Indicates the lb., 1.5 lb. the program. delay pro- more than the program program or or 2 lb. loaf gram. The 2 seconds and timer (if amount of time size. time will during the needed), press left for advance by cycle to to start the completion and 10 minute cancel a program or display signals. intervals. program. timer count down. When a bread maker is packaged for shipment,
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FEATURES PROGRAM SELECT The control panel will let you choose different programs and loaf sizes. All programs except Whole Wheat and French contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. Basic (Med, Dark, or Light) . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and most prepackaged bread mixes. You may choose light, medium or dark crust color. Whole Wheat . . . . . . . . . . . . . . . .
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PROGRAM SPECIFICATIONS (approximate times) display Process rest 2nd loaf 1st 1st 2nd crust time punch total delay bake keep min./ knead size knead rise rise color for sec. time timer min. warm sec.* min. lb. min. min. min. Program beep** 1.0 3:00 10 28 12 2:15 20 3 60 50 Light 1.5 3:20 15 30 20 2:20 20 3 60 55 2.0 3:30 15 32 20 2:28 23 3 60 1:00 1.0 3:00 10 28 12 2:15 20 3 60 50 Basic Med 1.5 3:20 4:00 to 15 30 20 2:20 20 3 60 55 2.0 3:30 13:00 15 32 20 2:28 23 3 60 1:00 1.0 3:00 Hours 10 28 1
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HELPFUL HINTS FOR BREAD AND DOUGH We recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approxi- mately 80°F/27°C (baby bottle temperature). When preparing bread for the Fast Bake program, all liquid temperatures must be 110°-115°F/43°-46°C. Always place the ingredients in the
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INGREDIENTS: READ BEFORE SHOPPING Yeast: The Number One Ingredient ® For all programs except fast bake we used RED STAR Active Dry Yeast when we developed the bread ® ™ recipes. However, RED STAR QUICK•RISE Yeast may also be used. We found that we did not have to vary the amount used when we substituted one for the other. When using bread machine yeast, follow the package instructions. ™ When developing the fast bake program, we found that QUICK•RISE , Bread Machine or Instant Active Dry Yeast
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Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer. Be sure, however, to allow all flours to return to ro
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Milk Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except fast bake. The dry milk may then be eliminated all together. The loaf will be slightly smaller. Salt Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. Th
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PROGRAMMING PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Breads, Fast Bake Breads, Gluten-Free Breads and Doughs sections. Add all ingredients to the pan in the order listed in the recipe. The illustrations in this use and care guide are for information purposes only. You may find your bread maker looks different, however
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Close the lid. Plug into 120 V ~ Press Start. The time left for the 60 Hz outlet. The bread maker 5 7 program to be finished is dis- display indicator will default to played. The timer will Basic Med and 1.15 lb. count down. All pro- grams except Whole Wheat and French will beep to add additional ingredients during the second knead. Opening Press the Select button to lid will not stop kneading. 6 choose the desired program. Add ingredients quickly and evenly Press the Loaf Size button to over do
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PROGRAMMING DELAY TIMER The delayed timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except fast bake and dough. Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from the liquid. This will keep the yeast from activating until the bread maker starts to mix. Select the program and Loaf Size. Before pressing Start, set the Timer fo
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RECIPES BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. Close the lid. Select the bread program, choose the Loaf Size and press Start. 3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the loaf. Allow loaf to cool standing upright on a wire rack before slicing. FOOD GUIDE PYRAMID A Guide To Daily
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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. WHITE BREAD 1 lb. 2 lb. water 80°F/27°C 1/2 cup + 3 TBL 1 cup + 5 TBL oil 4 tsp 2 TBL sugar 1 1/2 TBL 2 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1/4 cups 4 cups active dry yeast 1 tsp 1 1/4 tsp Program Basic Basic 1. Remove the bread pan from the bread maker.
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FRENCH BREAD 1 lb. 2 lb. water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 7 TBL oil 1 TBL 2 TBL sugar 1 tsp 2 tsp salt 3/4 tsp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups active dry yeast 1 1/2 tsp 2 tsp Program French French FAT FREE WHITE BREAD 1 lb. 2 lb. water 80°F/27°C 1/2 cup + 3 TBL 1 cup + 5 TBL applesauce* 4 tsp 2 TBL sugar 1 1/2 TBL 2 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1/4 cups 4 cups active dry yeast 1 tsp 1 1/4 tsp Program Basic Basic *any variety Note: Substituting apple
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EGG BREAD 1 lb. 2 lb. egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups oil 2 TBL 1/4 cup sugar 4 tsp 3 TBL salt 1 1/2 tsp 1 TBL dry milk 2 TBL 1/4 cup bread flour 2 cups 4 cups active dry yeast 1 1/2 tsp 2 3/4 tsp Program Basic Basic BUTTERMILK BREAD 1 lb. 2 lb. cultured buttermilk, liquid 80°F/27°C 3/4 cup 1 1/2 cups oil 2 TBL 1/4 cup honey 2 TBL 1/4 cup salt 1 tsp 2 tsp baking soda 1/4 tsp 1/2 tsp bread flour 2 1/2 cups 4 1/4 cups active dry yeast* 1 1/4 tsp
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CINNAMON RAISIN BREAD 1 lb. 1.5 lb. water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL oil 1 TBL 4 tsp brown sugar 1 1/2 TBL 2 1/2 TBL salt 1 tsp 1 1/2 tsp dry milk 1 TBL 1 1/2 TBL bread flour 2 1/4 cups 3 cups active dry yeast 1 1/2 tsp 2 1/2 tsp Program Sweet Sweet Add at the beep: cinnamon 1/2 tsp 3/4 tsp raisins 1/3 cup 1/2 cup walnuts 1/3 cup 1/2 cup BANANA GRANOLA BREAD 1 lb. 2 lb. water 80°F/27°C 3/4 cup 1 1/4 cups + 3 TBL oil 2 TBL 5 TBL honey 2 TBL 3 TBL banana flavoring 1/2 tsp 1 tsp salt 1
