TOASTMASTER 1197S (01) PDF MANUAL

TOASTMASTER 1197S (01) PDF SUMMARY:

What should I do before using the bread maker for the first time?

Carefully unpack the breadmaker and remove all packaging materials. To remove any dust that may have accumulated during packaging, wipe the bread pan, kneading blade and the outside of the breadmaker with a clean, damp cloth. Do not use harsh or abrasive cleaners on any part of the breadmaker.

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Is it safe to immerse the breadmaker in water?

Warning: Do not immerse the cord, plug, bread pan or base in water or other liquid.

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Can I use metal scouring pads to clean the breadmaker?

Do not use metal scouring pads on any part or parts of the breadmaker because pieces of the pad may break off and touch electrical parts, creating a risk of electric shock.

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Where should I place the bread machine?

Place the bread machine on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. After placing the bread pan in the breadmaker, move it to the back of the counter, away from the edge.

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What type of outlet should I use for the breadmaker?

Plug the breadmaker into a 120 volt 60 Hz AC only outlet.

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Where should I keep the breadmaker when in use?

Keep the breadmaker out of the reach of infants and children, especially while it is hot. If any control pads are accidentally touched, the operation may stop. Place the breadmaker at least 2 inches away from walls. Do not cover the breadmaker with towels or any other material because steam would not be able to escape. This could cause the lid to warp or change color.

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Is it safe to remove the bread pan during operation?

Do not remove the bread pan or insert your hand into the bread pan during operation. If you need to remove the bread pan before operation is complete, first press the STOP pad to stop operation of the breadmaker.

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How should I clean the inside of the breadmaker?

Unplug unit and allow to cool. Remove any flour, bread crumbs or other materials from the inside of the inner case using a damp sponge or cloth or a small, portable vacuum cleaner.

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What is the maximum loaf size this breadmaker can handle?

This breadmaker will bake up to a 1 1/2 pound loaf of bread. Do not exceed the recommended ingredient capacity of the machine. If you do so, the bread may not mix or bake correctly and the breadmaker may be damaged.

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What is the maximum amount of flour to be used for the BAKE settings?

The maximum amount of flour to be used for the BAKE settings is 3 cups. The maximum amount of prepackaged breadmaker bread mixes is 3 cups. The maximum amount for the DOUGH setting is 3 1/2 cups flour.

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How should I handle the bread pan?

Handle the bread pan with care. Remove the bread pan by turning clockwise and pulling straight up on the handle. Do not turn or shake the bread pan while taking it out. If the bread pan is damaged or bent, the temperature sensor will not work properly. Handle hot bread pan using pot holders or oven mitts.

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What are the basic features of this breadmaker?

The PROGRAM SELECT button will let you choose 7 different programs; -Basic, Sweet, Whole Wheat, French, Rapid, Dough and Butter Churn. The Sweet Program and Whole Wheat Bread Program have an audible 4 beeps signal which sounds 5 minutes before the end of the second kneading cycle. 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 the display board.

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How does the Basic Bread Program work?

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 the bread is done.

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How does the Sweet Bread Program work?

This program works best if a recipe is high in sugar or fat (2 tbsp) or burns easily (eggs or cheese). The cycle takes 3 hours and 40 minutes to complete. This cycle contains an audible signal (4 beeps) which sounds after about 19 minutes into the program. The display will read 3:21. This is when you add the additional ingredients (i. e. raisins, nuts).

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How does the Whole Wheat Bread Program work?

If a recipe contains more than 50% whole wheat flour, then use Whole Wheat Bread Program. This program takes 4:00 hours to complete. During the first 20 minutes, the breadmaker is pre-heating prior to first knead cycle. This cycle contains an audible signal (4 beeps) which sounds about 90 minutes into the program. The display will read 2:30. This is when you add the additional ingredients (i.e., raisins, nuts).

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How does the French Bread Program work?

This cycle is best suited for breads low in fat and sugar, which results in crisp, crackly crusts and coarse, chewy interiors. The program takes 4 hours to complete. During the first 20 minutes, the breadmaker is preheating prior to the first knead cycle. After 4 hours the beeper sounds 8 times indicating the bread is done.

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How does the Rapid Program work?

Save an hour using the Bread Rapid Program. After 2 hours and 40 minutes, the beeper sounds 8 times indicating the bread is done.

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How does the Dough Program work?

The Dough Program is used to prepare dough for making bread or rolls which are shaped before baking in a conventional oven. The dough is kneaded for one hour and 3 minutes. The dough is removed from the bread pan, rested and shaped as desired before baking. The Dough Program can make dough for pizza, coffee cake, cinnamon buns, pretzels, bread sticks, bagels, etc.

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How does the Butter Churn Program work?

The kneading blade churns the heavy whipping cream for 30 minutes. The heating element does not warm the inner case.

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How do I use the delay timer feature?

The Timer can be set to delay breadmaking from 4:10 hours to 13 hours. At the selected time, delicious bread will be ready.

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How do I use the baking control feature?

The Baking control function allows you to select a dark, medium or light crust.

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How long can the breadmaker keep bread warm?

The breadmaker can keep bread warm for 3 hours after the Basic, Sweet, Whole Wheat and French Bread programs are finished. If the bread is not removed at the end of the program, the bread will automatically be kept warm for up to 3 hours.

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What are the program specifications?

The program specifications are detailed in the following table:

Program Process	Basic	Sweet	Whole Wheat	French	Rapid	Dough	Butter Churn
Timer set	4:10-13:00	4:10-13:00	4:10-13:00	4:10-13:00
Pre-heat			20 min	20 min
1st knead	7 min	7 min	13 min	13 min	7 min	6 min
Rest	5 min	5 min	50 min	50 min	5 min	5 min
2nd knead	12 min	12 min	12 min	12 min	12 min	12 min
1st rise	40 min	40 min	20 min	20 min	20 min	40 min
Punch/shape	4 sec	4 sec	4 sec	4 sec	4 sec	4 sec
2nd rise	26 min	26 min	15 min	15 min	20 min
Punch/shape	4 sec	4 sec	4 sec	4 sec	4 sec
3rd rise	60 min	60 min	40 min	40 min	46 min
Baking	50 min	50 min	50 min	50 min	50 min
Cool	20 min	20 min	20 min	20 min
Hold Warm	3 hours	3 hours	3 hours	3 hours
End	End	End	End	End	End	End
Churn							30 min
TOTAL	3:40	3:40	4:00	4:00	2:40	1:03	:30

• The Sweet Program contains an audible signal (4 beeps) which sounds 5 minutes before the end of second kneading. The display will show 3:21.
• The Whole Wheat Bread Program contains an audible signal (4 beeps) which sounds 5 minutes before the end of the second kneading. The display will show 2:30. This tells you to add the additional ingredients (i.e. raisin, nuts or vegetables etc.) required in the specialty bread recipes.
• The beeper sounds 8 times at the end of cooling process to indicate the bread is done.

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What do the buttons on the control panel do?

• DELAY TIMER INDICATOR: After setting the delay time, press the START pad. The colons will blink.
• DISPLAY WINDOW: Indicates number of program. Indicates crust color. Indicates amount of time left to completion of program. Indicates warnings.
• STOP: Press this pad to cancel a program. If you make a mistake when setting the delay timer, press the STOP pad and re-enter the correct program.
• TIMER: Press TIMER pad to set the time delay. The time will advance by 10 minute interval from 4:10 to 13:00. This timer can not be used for Rapid, Dough or Butter program.
• PROGRAM SELECT: Press this pad to select the program: Basic, Bread, Sweet Bread, Whole Wheat, French, Rapid, Dough. Or Butter Churn.
• BAKING CONTROL: Press this pad to select medium, light or dark crust.
• START: After setting the desired program, the baking control and the timer (if needed), press this pad to start the program or timer count down.

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Where should I place the breadmaker?

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. Do not use the breadmaker near a source of heat or where it is unstable. Keep the breadmaker away from babies and children. They may touch the control pads or hot surfaces during operation.

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How should I connect the breadmaker to a power source?

Plug the breadmaker into a properly wired wall outlet (120V/60Hz only).

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What should I avoid doing with the breadmaker?

Do not cover the breadmaker with anything, or put anything in the breadmaker (except the bread pan) because this may cause a fire or a malfunction.

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When should I avoid opening the lid or removing the bread pan?

Do not open the lid or remove the bread pan during operation. The lid may be only opened on the Sweet Bread 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, thereby hindering the RISE and BAKE stages.

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Is it safe to immerse the breadmaker in water?

Never immerse the breadmaker, cord, or plug in water. This would be very dangerous. Do not immerse the bread pan in water. It may cause the shaft to malfunction. Wipe pan with a damp cloth to clean.

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What should I do if the bread pan is damaged?

Do not dent or damage the bread pan. The breadmaker will not operate properly if it is damaged.

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How should I store the breadmaker?

Be sure to disconnect the power cord by pulling out the plug, and allow the breadmaker to cool down before storing.

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How should I clean the bread pan?

Do not immerse the bread pan in water. Wipe clean with a damp cloth, then dry thoroughly.

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What should I avoid when cleaning the breadmaker?

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.

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How should I clean the shaft?

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 breadmaker.

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How should I clean the exterior of the breadmaker?

Wipe the exterior with a damp dish cloth after each use. Do not immerse in water or splash with water.

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How should I clean the interior of the breadmaker?

After using, cool and wipe out crumbs or flour from the over interior with a dampened wishcloth. A dampened, small soft brush may also be used.

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Is it necessary to remove the kneading blade for cleaning?

It is not necessary to remove the kneading blade for cleaning. But if you wish to, it must be removed after each use. To remove, fill the pan with hot soapy water and allow it to soak for 20 minutes. Wash it with a soft brush or cloth and dry thoroughly.

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What should I avoid using on the bread pan?

Do not use metal utensils to prevent damage to the non-stick coating of the bread pan.

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How should I store the breadmaker?

Be sure breadmaker is completely cooled before storing. All removable parts should be thoroughly cleaned and dried. Store breadmaker with lid closed.

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What type of yeast should I use?

RED STAR® Active Dry Yeast was used in developing all the recipes in this book. 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 in this breadmaker. Follow package directions if using Bread Machine Yeast.

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How should yeast be stored?

Because yeast can grind against itself and become very fine, it is packaged by weight and not by volume. A 1/4 oz. package of RED STAR® Yeast contains approximately 2 1/4 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 and refrigerated or frozen. Yeast is granular and comes to room temperature very quickly.

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What types of sugar can be used?

Yeast ferments sugar to leaven bread. White sugar, brown sugar and honey may be inter-changed equally. Since honey is a liquid, decrease the water by the same amount as the honey added.

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What happens if I use too much sugar?

Although sugar is the favorite food of yeast, too much sugar will cause the yeast to over react especially in a bread machine. The yeast will have a feeding frenzy and then become lethargic. The loaf of bread will be small and dense. Dried fruits also contribute sugar to the bread dough. Resist the temptation to add more than specified in the recipe.

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Why is bread flour essential?

All types of flour are affected by a variety of factors, such as milling grades, moisture content, length of storage and manufacturing processes. Adjustments to the recipes may need to be made to compensate for climatic changes in each region to ensure an excellent loaf every time. Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will be small and dense. Several well-known mills now market bread flour. They are labelled as bread flour on the packages and are readily available at grocery stores.

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What can I add to flour to improve volume and shape?

Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both protein and starch, and mills now can remove most of the starch, leaving only the protein (gluten). Gluten is more expensive, but is used only in small amounts as an additive to regular flour. When gluten is added to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly. Usually 1 teaspoon per cup of flour will make a difference.

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How can I add flavor and nutrients to a bread recipe?

The addition of soy flour to a bread recipe will give a wonderful nutty flavor as well as add protein, iron, B vitamins, calcium, zinc and dietary fiber. Use the special soy recipe in the recipe section or add soy flour to bread recipes such as the white, egg or trail mix recipes. Add up to 1 tablespoon of soy flour per cup of flour. There is no need to adjust other ingredients or change the program. The dough ball will be more tacky than usual, but will bake into a nice loaf of bread.

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How should I measure flour?

To measure flour, spoon into measuring cup and level off with a bread knife. DO NOT: tap the cup, pack the flour into the cup, or sift the flour.

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How should I store flour?

Flour is best kept in an airtight container. If you need to store flour for a long period of time, keep it in an air-tight container in the freezer, not the refrigerator. Refrigerators tend to dry out flour. 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 regardless of the length of time you intend to store the flour. Be sure, however, to allow all flours to return to room temperature before placing in the machine.

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How should the dough ball look?

As a good rule of thumb, check the dough ball after the first 5 minutes of the initial kneading cycle. The ball should be round, smooth-textured, soft and slightly tacky to the touch. If it does not form a ball and is more like a batter, add 1 tablespoon of flour at a time until the appropriate consistency is reached. If the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it to absorb into mixture. Add more water if necessary.

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What can I use as a fat substitute?

The recipes in this book use vegetable oil. Solid shortening, butter, or margarine may be substituted in equal proportions. 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 to make the crust a little tougher. Light or whipped margarine does not work well.

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How should liquids be used?

“Liquids” means 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°F. With this temperature, the yeast activates gradually to accommodate the program of the machine. When higher temperatures are used, not only does the yeast activate too quickly, but also the entire dough becomes too warm. If the temperature of the dough rises over 100°F during the rising times, the yeast becomes very lethargic and is not able to work effectively.

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Should I adjust liquid amounts?

Because different climates and seasons result in a wide variety of humidity levels, the liquid amounts called for in a recipe may need to be adjusted. Flour will not accept the same amount of liquid in a moist humid climate as it will in a dry climate.

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What happens if the dough is too wet or dry?

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 teaspoon 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.

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What should I do when using the delay timer?

When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1 teaspoon to 1 tablespoon depending on the recipe and size of loaf and be sure the liquid is very cold.

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What should I do with eggs?

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 egg white 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 take off the chill before cracking. DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.

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What type of milk can be used?

Recipes which require nonfat dry milk can substitute liquid milk in equal amounts. Omit the dry milk completely. You may also replace part or all of the water in the recipe with milk. Dry milk, like liquid milk, will make the interior structure have a more velvety texture. Fresh milk is not recommended with the delayed setting.

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What is the purpose of lemon juice?

Lemon juice contains acidic acid, a natural dough enhancer. The addition of lemon juice (or vinegar which also contains acidic acid) may help improve the overall structure of your loaf of bread: only you the baker will know its there!

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How does cinnamon affect yeast?

Cinnamon reacts with bread dough as meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is baking, the flavor is dissipated in the baking process. DO NOT ADD MORE than listed in the recipe.

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How does garlic affect yeast?

Garlic inhibits yeast activity. DO NOT ADD MORE garlic than that listed in the recipe. For more garlic flavor, use a garlic in a spread for the bread rather than adding it to the dough.

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What is the role of salt in bread making?

Salt is necessary to control the activity of yeast, disciplining it to work slowly and steadily. Without salt, yeast acts very rapidly and gives out too quickly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall either before baking or as soon as baking begins; the texture will also be coarse and uneven. Some salt substitutes will work effectively.

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What can I use as substitutes?

• Milk: Coffee creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk may be substituted for water in up to equal proportions. Make sure the milk is warmed to the appropriare temperature. The dry milk may be eliminated altogether. The loaf will be slightly smaller. The crust will be much softer.
• Lemon Juice: Vinegar may be substituted for lemon juice in equal proportions.
• Sugar: One half the amount of sugar will produce both a slightly smaller loaf and a much lighter crust. Honey may be substituted for sugar in equal proportions. You will need to reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast NEEDS sugar and so, no artificial sweetener may be used.
• Egg: Egg beaters may be used as directed on the carton. Two egg whites may be substituted for one egg. REMEMBER, all egg products must be at room temperature.

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How should I use bread mixes?

Use mixes labeled for up to 1~1 1/2 pound loaves. For best results, use the RAPID or BASIC BREAD Delay Program. When baking a mix with a high sugar content, such as Cinnamon Raisin or Apple Walnut, use the sweet cycle.

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In what sequence should I layer ingredients in the bread pan?

Layer ingredients in bread pan in the following sequences: Water, ingredients, then yeast.

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How do I program the bread maker?

1. Open the lid and remove the bread pan. Turn the bread pan clockwise and then pull straight up, using the handle.
2. Mount the kneading blade on the shaft.
3. Place all ingredients in the bread pan. Make sure not to omit any ingredients.
4. Place the bread pan in the breadmaker and turn counterclockwise.

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How do I install the breadmaker after programming?

5. Close the lid slowly and tightly using the handle. Plug in the breadmaker. The display indicator will light up.
6. Select the desired Program and Baking Control (light, medium, or dark crust). The program and baking control indicator should light up in the display window.
7. Press the START pad. Notice that the time left for the bread to be finished is displayed 3:40 and counts down (2:40 for Bread Rapid) For the Whole Wheat and French cycles, the time displayed will be 4:00 and the first 20 minutes will be pre-heat time to warm the ingredients and allow the flour time to absorb water.
8. The timer counts down by the minute.

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What should I do after the bread is done and cooled?

The 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, [:H] is displayed. After 3 hours, [END] is displayed. The Rapid, Dough and Butter Churn programs do not have the cool or hold-warm feature.

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How should I remove the bread?

Press the STOP pad and remove the bread pan using oven mitts. Turn the Bread Pan upside down and shake the bread pan several times to release the bread. Place the bread on a wire rack to cool and allow the steam to escape. Be sure to remove the kneading blade from the bread.

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What are some important cautions?

• The bread pan, kneading blade and bread will be very hot.
• Always unplug after each use.

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How do I use the Delay Timer (Basic, Sweet, Whole Wheat and French Only)?

1. When pressed, the time will advance in 10 minute increments.
2. When constant pressure is applied to the pad, the time will advance quickly.
3. Press the START Pad, the timer is set, and the colon blinks. After one minute, 9:29 is displayed, and the timer continues to count down.

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How do I use Sweet and Whole Wheat Bread?

1. Press program to select Sweet or Whole Wheat Program.
2. Press the START pad. Notice that the timer displays 3:40 (4:00 for Whole Wheat), indicating how long it will take to complete the program.
3. For the sweet program, after about 19 minutes from the start (and 5 minutes before the second kneading is finished), 4 beeps indicate the time to add any additional ingredients, such as raisins, nuts, cheese, etc. The indicator panel will show 3:21. For the Whole Wheat program, after about 1 hour and 30 minutes from the start (and 5 minutes before the secondary kneading is finished), 4 beeps indicate the time to add any additional ingredients such as raisins, nuts, etc. The indicator panel will show 2:30. 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. The unit will continue through the remaining stages automatically.

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How to Program Dough:

1. First choose a recipe from the Recipe Section and add all ingredients in the pan. Place pan into machine close the lid.
2. Press the PROGRAM SELECT pad until #6 is displayed.
3. Press the START pad. The REMAINING TIME displays 1:03 and the breadmaker will start to knead.
4. After 1 hour and 3 minutes, the beeper will sound indicating it is time to remove the dough.
5. Follow your recipe directions for completing the dough.

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How to Program Butter:

1. Pour in cream, put on lid and insert pan.
2. Press the PROGRAM SELECT pad until 7 is displayed. Press the START pad. The remaining time displays :30. After 30 minutes the beeper will sound indicating it is time to remove the pan.
3. See further directions in the butter section.

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How to use Baking Control?

The Baking Control function will advance as the pad is pressed as follows: Medium, Light, Dark.

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What are the Crust Treatments(use only with dough program)?

Egg Glaze	Mix 1 slightly beaten egg with 1 tablespoon (15ml) water or milk
Egg Yolk Glaze	Mix 1 slightly beaten egg yolk with 1 tablespoon (15ml) water or milk
Egg White Glaze	Mix 1 slightly beaten egg white with 1 tablespoon (15ml) water

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How should I cut bread?

Because loaves in a breadmaker are shaped differently from traditional bread loaves, below we have the following suggestions for cutting them. Use an electric knife for best results when cutting hot bread loaves. Otherwise, a sharp serrated or sawtooth breadknife works well.

For square slices, place the loaf on its side and side and slice across the loaf. We find this is the easiest way to cut loaves. For rectangular slices, place the loaf upright and cut from the top down. Slices may be cut in half, lengthwise or crosswise. For wedges, place the loaf upright and cut through the center from the top down. Place each half cut side down and cut lengthwise into four, six or eight wedges.

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How should I store bread?

Store bread in a tightly covered bag or container at room temperature for up to three days. If weather is hot and humid, store in the freezer.

Store bread in a tightly covered bag or container in the freezer for up to one month. Slicing the loaves before freezing makes it easy to use one slice at a time. Do not store bread in the refrigerator because it tends become stale more quickly than commercially made bread.

Leftover bread can be cut into 1/2-or 1-inch cubes for use in your favorite bread pudding, crouton and stuffing recipes. Keep a tightly closed container in the freezer to add to as needed.

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How should I freeze 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 and wrap in plastic wrap or aluminum foil. Place in plastic bag and seal. Freeze for six to eight weeks. To thaw, open wrappings partially to allow moisture to escape gradually.

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How should I freeze unbaked yeast products?

Freezing dough for shaping and baking at a later time is done after the dough is finished kneading and before the first rise. 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 and wrap with plastic wrap or aluminum foil. Place in plastic bag and seal. Dough can be kept in freezer for 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 the desired shape. Place shaped dough on cookie sheet and put in freezer one hour to harden. Remove from freezer and 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 while partially unwrapped to allow moisture to escape. Let dough rise to double the original size before baking. Bake according to recipe instructions.

If an unbaked product needs to be frozen for a longer period of time, add one half again as much yeast as called for in the recipe.

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What are the general ingredients to use for different altitudes?

	Sea Level	2000 Feet	4000 Feet	6000 Feet	7500 Feet	8500 Feet
Yeast	as is	-1/4 tsp	-1/2 tsp	-3/4 tsp	-1 tsp	-11/4 tsp
Sugar	as is	as is	-1 tsp	-1 tsp	-2 tsp	-2 tsp
Salt	as is	as is	as is	as is	+1/8 tsp	+1/8 tsp
Gluten	as is	as is	as is	+11/2 tsp	+11/2 tsp	+2 tsp
Liquid	as is	+2 tbsp	+1/4 cup	+3/8 cup	+1/2 cup	+1/2 cup

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What are the general ingredients to use for a 1 1/2 pound loaf of bread for different altitudes?

	Sea Level	2000 Feet	4000 Feet	6000 Feet	7500 Feet	8500 Feet
Yeast	as is	-1/4 tsp	-1/2 tsp	-3/4 tsp	-1 tsp	-11/4 tsp
Sugar	as is	as is	-1 tsp	-1 tsp	-2 tsp	1 tbsp
Salt	as is	as is	as is	as is	+1/4 tsp	+1/4 tsp
Gluten	as is	as is	as is	+2 tsp	+2 tsp	+21/4 tsp
Liquid	as is	+2 tbsp	+1/4 cup	+3/8 cup	+1/2 cup	+5/8 cup

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When is it necessary to adjust recipes at different altitudes?

All recipes were developed at approximately sea level. Adjustments may be necessary if your altitude is 2000 feet or higher.

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If I am trying a recipe for the first time and have experimented on other recipes should I make adjustments to the ingredients right away?

Try the recipe as printed first unless you have experimented on other recipes and have an idea of what to change.

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What should I keep in mind when changing recipes?

REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to change other recipes.

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What should I do if the dough is too dry?

If the dough is too dry, add water one teaspoon at a time.

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What should I do if the dough is too moist?

If the dough is too moist, add flour one tablespoon at a time.

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What are some potential problems and solutions when using the bread maker?

Here is a table of problems and solutions:

PROBLEMS	RESULTS/SOLUTIONS
Dough does not rise enough	• Liquids are too hot (above 86°F~104°F/30°C~40°C)• Inactive yeast; or not enough yeast• Ingredients are too cold• Too much salt
Bread flops over sides of pan	• Too much dough• Bread has over-risen (reduce amount of yeast slightly)• Too much sugar
Crust pale in color	• Not enough sugar
Bread does not keep well	• Bread lasts up to 3 days if stored in the refrigerator
Free form loaves spread out or lose shape instead of rising	• Dough too soft
Bread falls during bake cycle	• Bread over-risen (reduce amount of yeast slightly)
Bread has coarse texture; crumbly	• Bread over-risen (reduce amount of yeast slightly)
Bread has unusual aroma	• Stale ingredients used• Too much yeast
Sticky bread which slices unevenly	• Always use a serrated bread knife• Allow bread to cool longer before slicing

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What are some potential baking result problems and how can I resolve them?

Here is a table of baking results and potential errors:

BAKING RESULTS:
	Breadmaker does not operate	Smoke emitted from steam vent. Burning smell	Sides of bread collapse and bottom is damp
Please check the following
Unplugged	O
Oven area is too hot (display 🙂	O
Ingredients spilled on heating element
START/STOP pad was pressed after starting
Top lid was open during operation
Program selection was wrong (Dough mode was chosen)
Bread left in bread pan too long after baking			O
Bread sliced just after baking (Steam was not allowed to escape)
Water added after kneading flour
Kneading blade not installed properly in pan
Flour	Not enough
	Too much
Yeast	Not enough
	Too much
	No yeast
Water	Not enough
	Too much
No sugar or molasses
Ingredients used other than prescribed
Flour	Old flour used
	Wrong type of flour used
Yeast	Yeast touched water before kneading
	Old yeast used
	Wrong type of yeast used
Temperature of water was either too hot or too cold

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Baking Result
	Collapsed after over-rising	Bread doesn’t rise enough	Top of bread floured	Under-browned
	Browned and raw	Sides floured sides, flour coated bottom	Underbaked	Slices unevenly and is sticky
	O		O
					O
					O
					O
			O
			O
	O
	O
	O
	O	O
	O	O
	O	O
	O	O

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Why does the height and shape of bread differ with each loaf?

The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.

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Why does the bread have an unusual aroma?

Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to making delicious bread.

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What do I do if the kneading blade comes out with the bread?

This can happen as the kneading blade is detachable. Use a non-metal utensil to remove it. Caution: The kneading blade will be hot.

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What do I do if the bread has a floured corner?

Sometimes flour in the corner of the bread pan may not have been completely kneaded into the dough. Scrape it off with a knife.

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Why can the timer not be set for more than 13 hours?

Longer delay times could alter the baking results.

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Can ingredients be halved or doubled?

If there is too little in the bread pan, the kneading blade cannot knead well. If there is too much, the bread swells out of the pan.

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Can fresh milk be used in place of dry milk?

Yes. Be sure to deduct the same measurement of water to equal any liquid substitution. Fresh milk is not recommended when using the timer, because it may spoil while sitting in the bread pan.

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What does it mean when the oven area is too hot and the display is flashing?

The oven area is too hot (above 40°C/105°F). This may occur during continuous use. When the oven area has cooled, press STOP pad and start again.

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What does it mean when “REMAINING TIME” is displayed during operation?

There has been an interruption in the power supply (unplugging of the power cord, or malfunctioning of a household fuse or breaker). Remove the dough and start again using all new ingredients.

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How to make Basic White Bread?

Ingredients:

• Water (80°F/27°C): 3/4 cup + 1 tbsp (1 Pound) or 1 cup (1 1/2 Pounds)
• Oil: 1 tbsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Salt: 1 tsp (1 Pound) or 1 1/2 tsp (1 1/2 Pounds)
• Sugar: 1 1/2 tbsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Dry Milk: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Bread Flour: 2 1/4 cups (1 Pound) or 3 cups (1 1/2 Pounds)
• Active Dry Yeast: 1 1/4 tsp (1 Pound) or 2 tsp (1 1/2 Pounds)

Method:

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place the ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Basic Bread Program and select light baking control. Press START or set Timer to delay.
4. When the beeper sounds 8 times, press STOP. Remove the bread pan using oven mitts. Remove the bread and cool on a wire rack, cover with a clean tea towel.
5. When bread is completely cool, store in a well-sealed plastic bag.

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If using Timer to delay bread, how should I adjust the recipe?

Reduce the water by 1 tbsp for all size loaves. Use cool water (70°F/20°C).

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If using Bread Rapid Program, how should I adjust the recipe?

Use the above ingredients, but increase the yeast to 2 tsp for the 1 pound loaf, 2 1/2 tsp for the 1 1/2 pound loaf.

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How do I make French Bread?

Follow instructions for Basic White Bread. Set the breadmaker on the French program for best results.

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What are the ingredients for French Bread?

Ingredients:

• Water (80°F/27°C): 7/8 cup (1 Pound) or 1 cup + 2 tbsp (1 1/2 Pounds)
• Oil: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Salt: 1 tsp
• Sugar: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Bread Flour: 2 1/4 cups (1 Pound) or 3 1/2 cups (1 1/2 Pounds)
• Active Dry Yeast: 1 1/4 tsp (1 Pound) or 2 tsp (1 1/2 Pounds)

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If using the Timer to delay bread, how should I adjust the French Bread recipe?

Reduce the water by 1 tbsp for all size loaves. Use cool water (70°F/20°C).

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If using Rapid Program, how should I adjust the French Bread recipe?

Increase the yeast to 1 3/4 tsp for the 1 pound loaf and 2 1/2 tsp for the 1 1/2 pound loaf.

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How do I make DILL Bread?

Follow instructions for Basic White Bread. Set the breadmaker on the Rapid program for best results.

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What are the ingredients for DILL Bread?

Ingredients:

• Egg(s) at room temperature + enough Yogurt at room temperature to equal: 1 (1 Pound) or 2 (1 1/2 Pounds)
• Water (80°F/27°C): 3/4 cup + 3 tbsp (1 Pound) or 1 cup + 3 tbsp (1 1/2 Pounds)
• Oil: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Salt: 1 tsp (1 Pound) or 2 1/4 tsp (1 1/2 Pounds)
• Sugar: 4 tsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Bread Flour: 2 cups (1 Pound) or 3 cups (1 1/2 Pounds)
• Dill Weed: 1 1/2 tsp (1 Pound) or 1 tbsp (1 1/2 Pounds)
• Dried Minced Onion: 2 tsp (1 Pound) or 1 tbsp (1 1/2 Pounds)
• Active Dry Yeast: 1 1/2 tsp (1 Pound) or 2 1/4 tsp (1 1/2 Pounds)

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Can I use the Delay Timer Program with the DILL Bread recipe?

DO NOT use this recipe on the Delay Timer Program.

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How do I make BEER Bread?

Follow instructions for Basic White Bread. Set the breadmaker on the Basic Bread program for best results.

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What are the ingredients for BEER Bread?

Ingredients:

• Water (80°F/27°C): 1/4 cup (1 Pound) or 1/3 cup (1 1/2 Pounds)
• Beer (room temperature and flat): 2/3 cup (1 Pound) or 1 cup (1 1/2 Pounds)
• Oil: 4 tsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Salt: 1 tsp (1 Pound) or 1 1/4 tsp (1 1/2 Pounds)
• Sugar: 2 tbsp (1 Pound) or 3 tbsp (1 1/2 Pounds)
• Bread Flour: 2 cups (1 Pound) or 3 cups (1 1/2 Pounds)
• Active Dry Yeast: 1 1/2 tsp (1 Pound) or 2 1/4 tsp (1 1/2 Pounds)

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How do I make BLOODY MARY Bread?

Follow instructions for Basic White Bread. Set the breadmaker on the Rapid program for best results.

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What are the ingredients for BLOODY MARY Bread?

Ingredients:

• Water (80°F/27°C): 1/4 cup (1 Pound) or 1/3 cup + 2 tbsp (1 1/2 Pounds)
• Oil: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Bloody Mary Mix (80°F): 1/2 cup (1 Pound) or 3/4 cup (1 1/2 Pounds)
• Honey: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Salt: 1/2 tsp (1 Pound) or 3/4 tsp (1 1/2 Pounds)
• Bread Flour: 2 cups (1 Pound) or 3 cups (1 1/2 Pounds)
• Fresh Parsley, chopped: 1 tbsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Green-Onion, chopped (tops only): 1 tbsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Active Dry Yeast: 1 1/2 tsp (1 Pound) or 2 tsp (1 1/2 Pounds)

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How do I make CINNAMON RAISIN Bread?

1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place all ingredients, in the order listed, except the raisins, nuts and cinnamon, into the bread pan.
2. Place the bread pan into the breadmaker, close the lid.
3. Select Sweet Bread Program. Select the light baking control.
4. When the beeper sounds 4 times, open the lid and sprinkle the raisins, nuts and cinnamon quickly and evenly over the dough. Close the lid.

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What are the ingredients for CINNAMON RAISIN Bread?

Ingredients:

• Water (80°F/27°C): 3/4 cup (1 Pound) or 1 cup (1 1/2 Pounds)
• Oil: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Salt: 1 tsp (1 Pound) or 1 1/2 tsp (1 1/2 Pounds)
• Light Brown Sugar: 1 1/2 tbsp (1 Pound) or 2 1/2 tbsp (1 1/2 Pounds)
• Dry Milk: 1 tbsp (1 Pound) or 1 1/2 tbsp (1 1/2 Pounds)
• Bread Flour: 2 1/4 cups (1 Pound) or 3 cups (1 1/2 Pounds)
• Active Dry Yeast: 1 3/4 tsp (1 Pound) or 2 1/4 tsp (1 1/2 Pounds)
• Cinnamon: 1 tsp (1 Pound) or 2 tsp (1 1/2 Pounds)
• Raisins: 1/3 cup (1 Pound) or 1/2 cup (1 1/2 Pounds)
• Walnuts: 1/3 cup (1 Pound) or 1/2 cup (1 1/2 Pounds)

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If using Rapid Program, how should I adjust the CINNAMON RAISIN Bread recipe?

Use the above ingredients, but increase the yeast to 2 1/4 tsp for 1 pound loaf, 2 3/4 tsp for 1 1/2 pound loaf. Add all the ingredients at the beginning of the cycle.

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If using Timer to delay bread, how should I adjust the CINNAMON RAISIN Bread recipe?

Use the same amounts of all ingredients. Add all the ingredients when you set the timer. Use cool water (70°F/20°C).

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How do I make WHOLE WHEAT BREAD WITH GLUTEN?

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place all the ingredients into the bread pan, making sure the yeast is on top of the flour.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Whole Wheat Program and select light baking control. Press START.
4. When the beeper sounds 8 times, press STOP. Remove the bread pan using oven mitts. Remove the bread and cool on a wire rack, cover with a clean tea towel.
5. When bread is completely cool, store in a well-sealed plastic bag.

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What are the ingredients for WHOLE WHEAT BREAD WITH GLUTEN?

Ingredients:

• Water (80°F/27°C): 1 cup (1 Pound) or 1 1/4 cups (1 1/2 Pounds)
• Oil: 1 1/2 tbsp (1 Pound) or 7 tsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Molasses: 2 tbsp (1 Pound) or 2 1/2 tbsp (1 1/2 Pounds)
• Salt: 1 tsp (1 Pound) or 1 1/2 tsp (1 1/2 Pounds)
• Dry Milk: 1 1/2 tbsp (1 Pound) or 2 tbsp (1 1/2 Pounds)
• Whole Wheat Flour: 2 1/2 cups (1 Pound) or 3 3/4 cups (1 1/2 Pounds)
• Gluten: 1 1/2 tbsp (1 Pound) or 2 1/2 tbsp (1 1/2 Pounds)
• Active Dry Yeast: 1 1/2 tsp (1 Pound) or 2 1/4 tsp (1 1/2 Pounds)

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If using Timer to delay bread, how should I adjust the WHOLE WHEAT BREAD WITH GLUTEN recipe?

Reduce the water by 1 tbsp for both size loaves. Use cool water (70°F/20°C).

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How do I make HONEY WHOLE WHEAT BREAD?

Follow instructions on page 31 for Whole Wheat Bread. Set the breadmaker on Whole Wheat Program for best results.

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What are the ingredients for HONEY WHOLE WHEAT BREAD?

Ingredients:

• Milk (80°F/27°C): 1/3 cup (1 Pound) or 6 tbsp (1 1/2 Pounds)
• Egg(s) at room temperature + Water (80°F/27°C) to equal: 1 (1 Pound) or 2 (1 1/2 Pounds)
• 1/2 cup + 1 1/2 tbsp (1 Pound) or 3/4 cup + 2 tbsp (1 1/2 Pounds)
• Oil: 2 tsp (1 Pound) or 1 tbsp (1 1/2 Pounds)
• Lemon Juice: 1 tsp
• Honey: 2 tbsp (1 Pound) or 3 tbsp (1 1/2 Pounds)
• Salt: 1 1/2 tsp (1 Pound) or 2 tsp (1 1/2 Pounds)
• Whole Wheat Flour: 1 1/3 cups (1 Pound) or 2 cups (1 1/2 Pounds)
• Bread Flour: 2/3 cup (1 Pound) or 1 cup (1 1/2 Pounds)
• Active Dry Yeast: 1 1/2 tsp (1 Pound) or 2 1/4 tsp (1 1/2 Pounds)

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Can I use the Delay Timer Program with the HONEY WHOLE WHEAT BREAD recipe?

DO NOT use this recipe on the Delay Timer Program.

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How do I make MILK BREAD?

Follow instructions on page 28 for Basic White Bread. Set the breadmaker on the Rapid program for best results.

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What are the ingredients for MILK BREAD?

Ingredients:

• Milk: 3/4 cup (1 Pound) or 1 cup (1 1/2 Pounds)
• Oil: 2 tbsp
• Lemon Juice: 1 tsp
• Salt: 1/2 tsp (1 Pound) or 1 1/2 tsp (1 1/2 Pounds)
• Sugar: 1 tsp (1 Pound) or 1 1/2 tsp (1 1/2 Pounds)
• Bread Flour: 2 cups (1 Pound) or 3 cups (1 1/2 Pounds)
• Active Dry Yeast: 1 tsp (1 Pound) or 1 3/4 tsp (1 1/2 Pounds)

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Can I use the Delay Timer Program with the MILK BREAD recipe?

DO NOT use this recipe on the Delay Timer Program.

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How do I make SOY ALMOND FRUIT BREAD?

Follow instruction on page 30 for Cinnamon Raisin Bread. Set the breadmaker on the Sweet program for best results.

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What are the ingredients for SOY ALMOND FRUIT BREAD?

Ingredients:

• Water: 1 cup
• Oil: 3 tbsp
• Lemon Juice: 1 tsp
• Almond Extract: 1/2 tsp
• Salt: 1 1/2 tsp
• Sugar: 2 1/2 tbsp
• Dry Milk: 1 1/2 tbsp
• Bread Flour: 2 1/2 cups
• Soy Flour: 1/2 cup
• Active Dry Yeast: 2 1/2 tsp
• Diced, Mixed Dried Fruit: 1/2 cup
• Slivered Almonds: 2 tbsp

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If using Timer to delay bread, how should I adjust the SOY ALMOND FRUIT BREAD recipe?

Reduce the water by 2 tsp. Use cool water (70°F/20°C).

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How do I make SOY HERB BREAD?

Follow instructions on page 30 for Cinnamon Raisin Bread. Set the breadmaker on the Sweet Program for best results.

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What are the ingredients for SOY HERB BREAD?

Ingredients:

• Water: 1 cup + 2 tbsp
• Oil: 2 tbsp
• Lemon Juice: 1 tsp
• Salt: 1 1/2 tsp
• Sugar: 3 tbsp
• Dry Milk: 1 tbsp
• Dill Weed: 1 tsp
• Garlic Salt: 1/2 tsp
• Dry Mustard: 1/2 tsp
• Basil: 1/4 tsp
• Oregano: 1/4 tsp
• Bread Flour: 2 3/4 cups
• Soy Flour: 1/2 cup
• Active Dry Yeast: 1 1/2 tsp

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If using Timer to delay bread, how should I adjust the SOY HERB BREAD recipe?

Reduce the water by 2 tsp. Use cool water (70°F/20°C).

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How do I make SOY CINNAMON RAISIN BREAD?

Follow instructions on page 28 for Basic White Bread. Set the breadmaker on the Sweet program for best results.

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What are the ingredients for SOY CINNAMON RAISIN BREAD?

Ingredients:

• Water: 1 cup
• Oil: 2 tbsp
• Lemon Juice: 1 tsp
• Salt: 1 tsp
• Sugar: 2 tbsp
• Dry Milk: 1/4 cup
• Bread Flour: 2 1/2 cups
• Soy Flour: 1/2 cup
• Active Dry Yeast: 2 1/2 tsp
• Cinnamon: 1 tsp
• Raisins: 1/2 cup

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If using Timer to delay bread, how should I adjust the SOY CINNAMON RAISIN BREAD recipe?

Reduce the water by 2 tsp. Use cool water (70°F/20°C).

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How do I make DINNER ROLLS?

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place the dough ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press Start.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
5. Place on a lightly floured surface. Depending on which size recipe used, divide dough into 12, 18 or 24 pieces. Shape into balls.
6. Place dough balls on greased baking sheet about 1/2-inch apart. Let stand, covered, in warm, draft-free place, 30 minutes or until doubled in size.
7. Bake in preheated 350°F oven 20 to 30 minutes, or until golden brown.

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What are the ingredients for DINNER ROLLS?

Ingredients:

• Egg (room temperature) + enough Water (80°F/27°C) to equal: 1 (12 Rolls) or 1 (18 Rolls)
• 3/4 cup (12 Rolls) or 1 cup + 1 tbsp (18 Rolls)
• Lemon Juice: 1 tsp
• Oil: 2 tbsp (12 Rolls) or 3 tbsp (18 Rolls)
• Salt: 1/2 tsp (12 Rolls) or 1 tsp (18 Rolls)
• Sugar: 2 tbsp (12 Rolls) or 3 tbsp (18 Rolls)
• Bread Flour: 2 cups (12 Rolls) or 3 1/4 cups (18 Rolls)
• Active Dry Yeast: 1 tsp (12 Rolls) or 1 1/2 tsp (18 Rolls)

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How do I make FRENCH BAGUETTES?

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place the dough ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
5. Place on a lightly floured surface. Divide dough into 2 pieces. Roll each piece into a 12 x 8-inch rectangle. Starting at the 12-inch side, roll up tightly, jelly-roll style.
6. Place 3 inches apart on greased baking sheet. 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 Glaze over tops of loaves.
7. Bake in preheated 375°F oven 20 to 30 minutes or until golden brown.

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What are the ingredients for FRENCH BAGUETTES dough?

Ingredients:

• Water (80°F/27°C): 1 cup
• Lemon Juice: 1 tsp
• Salt: 1 tsp
• Sugar: 1 tbsp
• Bread Flour: 2 1/2 cups
• Active Dry Yeast: 1 1/2 tsp

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What are the ingredients for FRENCH BAGUETTES Glaze?

Ingredients:

• Egg Yolk: 1
• Water: 1 tbsp

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How can I make variations of French Bread?

• Baguettes: Follow above, but divide the dough into two equal pieces (stage 5) and roll into 2 rectangles. Continue as above. Bake at 400°F for 20 to 25 minutes. Makes 2 baguettes.
• Italian Loaf: At stage 5, shape the dough into one large round ball. Continue as above. Bake at 400°F for 20 to 25 minutes. Makes 1 loaf.
• Rolls: Follow instructions for baguettes. After rolling up, cut each loaf into 6 equal pieces. Pinch the ends of each roll and tapes slightly. Bake at 400°F for 15 to 20 minutes. Makes 12 rolls.

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What is a tip for glazed loaves before baking?

If desired, sprinkle glazed loaves before baking with one of the following:

• Sesame Seeds
• Poppy Seeds
• Caraway Seeds
• Cracked Wheat
• Rye Flakes

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How do I make FRENCH TWISTS?

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place the dough ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
5. Place dough on a lightly floured surface and divide into 18 or 36 equal pieces. Roll dough into 14 to 16-inch ropes. Fold each rope in half and twist, starting at fold.
6. Place on 2 or 4 greased baking sheets and brush French twists generously with melted butter. Let rise in warm, draft-free place until doubled in size. Brush the twists with Glaze.
7. Bake in preheated 400°F oven 12 to 15 minutes or until golden brown.

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What are the ingredients for FRENCH TWISTS Dough?

Ingredients:

• Water (80°F/27°C): 3/4 cup
• Lemon Juice: 1 tsp
• Salt: 1 tsp
• Sugar: 1 tbsp
• Bread Flour: 2 cups
• Active Dry Yeast: 1 1/2 tsp

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What are the ingredients for FRENCH TWISTS Brush With?

Ingredients:

• Melted Butter: 1/3 cup

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What are the ingredients for FRENCH TWISTS Glaze?

Ingredients:

• Egg White: 1
• Water: 1 tbsp

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How do I make BAGELS?

1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan. Place the dough ingredients into the bread pan.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan; knead on a floured surface for 5 to 10 minutes, until smooth.
5. 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 abut 1~2 inches.
6. Place bagels on a greased baking sheet. Cover and let rise for 10 minutes.
7. In a 3-quart sauce pan, 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.
8. Brush with beaten egg and sprinkle with choice of toppings, if desired. Bake at 400°F for 20 to 25 minutes, until deep golden brown.
9. Cool on wire rack.

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What are the ingredients for BAGELS Dough?

Ingredients:

• Water (80°F/27°C): 1 cup
• Lemon Juice: 1 tsp
• Sugar: 1 1/2 tbsp
• Salt: 1 tsp
• Bread Flour: 3 cups
• Active Dry Yeast: 2 1/4 tsp

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What are the ingredients for BAGELS Glaze?

Ingredients:

• Egg, Beaten: 1

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What are the BAGELS Toppings?

Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes (optional)