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READ AND SAVE THESE INSTR U C T I O N S
Bread Mak e r
Use and Care Guide
?? QUESTIONS ??
Recipe Book
B e fore Contacting Your Retailer Call
Model 1172X
TOLL-FREE 1-800-947-3744
and talk to one of T o a s t m a s t e r ’s Exper t s.
W A R N I N G : A risk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please f o l l ow all safety instructions.
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TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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I M P O RTANT SAFEGU A R D S When using electrical appliances, basic safety precautions should always be f o l l owed to reduce the risk of fire, electric shock and injury to persons, including the fo l l ow i n g : 1 . Read all instructions before using this appliance. 2 . Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning). 3 . Do not touch hot surf a c e s. A l ways use oven mitts when handling the hot bread pan or bread. 4 . Close supervision is n
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BEFORE YOUR FIRST USE U n p a ck and clean bread make r; see CLEANING AND ST O R I N G . Place the bread maker on a dry, stable surface away from b u rners and away from areas where cook- ing grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place it on the back of a counter top. The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ing r e d i e n t s into the bread pan than recommended. If you do so, the bread may not mi
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BREAD MAKER INTR O D U C T I O N n P A RT S H a n d l e Bread Pan Handle Kneading Blade (Flat side dow n ) Front Bread P a n L i d Bread Pan Clip V i ew i n g W i n d ow C o n t rol P a n e l Air Exhaust Shaft (Rotates the kneading blade) - 5 -
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n C O N T ROL P A N E L D I S P L AY S TO P T I M E R S E L E C T S TA RT W I N D OW Press f o r After progr a m Press to After selecting Indicates the more than 2 has been select the the progr a m number of pro- s e c o n d s selected, press p r o gr a m . and timer (if gram, amount d u ring the timer arrows to needed), press of time left f o r cycle to d e l ay progra m . to start the c o m p l e t i o n , cancel a The time will p r o gram or and display p r o gra m . a d vance by 10 timer cou
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n F E AT U R E S P ROGRAM SELECT The control panel will let you choose different progra m s. The Basic, Fast Bake and Sweet programs contain an audible signal to add additional ing r e d i- ents (i.e., r a i s i n s, nuts) or to check the dough ball. • Basic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use this program for basic bread recipes. Y o u m ay choose light, medium or dark crust color. Use for most prepackag
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n P ROGRAM SPECIFICA T I O N S 1 2 3 4 5 6 7 8 9 10 P ro g r a m W h o l e W h o l e B a s i c B a s i c B a s i c F a s t I n s t a F r e n ch S w e e t D o u g h W h e a t W h e a t P ro c e s s L i g h t M e d i u m D a r k B a k e M e d i u m R a p i d 1 d e l ay timer 3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 3 : 4 0
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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 ingredi- ents except liquids must be at room temperature and liquids should be approximately 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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n I N G R E D I E N T S : READ BEFORE SHOPPING Y e a s t : The Number One Ingredient ® For all programs except fast bake we used RED ST A R A c t i ve Dry Yeast when we developed the bread ® r e c i p e s. H owev e r, RED ST A R QUICK•RISE™ Yeast may also be used. We found that we did not have to v a ry the amount used when we substituted one for the other. When using bread machine yeast, fo l l ow the p a ckage instr u c t i o n s. When developing the fast bake program, we found that Quic k • R
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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 refr i g e rator 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 freez e r. Be sure, howev e r, to allow all flours to return to room temperature before placing in the bread m a ke r. F a t : Dough Enhancer and Conditioner Our recipes
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C o f fee creamer, non-dairy creamer or dry b u t t e rmilk may be substituted for dry milk in equal propor t i o n s. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except f a s t b a ke. The dry milk may then be eliminated all together. The loaf will be slightly smaller. S a l t 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 equ
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P RO G R A M M I N G n P ROGRAMMING BREAD MAKER PR O G R A M S The f o l l owing are the general steps for using the bread mak e r. Depending on the program or recipe you choose, some steps may not apply or there may be additional steps. R e fer to the Bread, F a s t B a ke and Dough sections. Add all ingredients to the pan in the order listed. The fast bake program does not have a delay f e a t u r e. The illustrations in this instruction manual are for inf o rmation purposes only. You may find
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Close the lid. Plug into 120 V Press ST A RT. The time left f o r 5 7 ~ 60 Hz outlet. The display the program to be S TA RT indicator will light up. finished is dis- p l ay e d . The timer will count d ow n . The Basic, Sweet and Fast Bake programs will beep to add additional i n gredients during the second knead and/or check the dough b a l l . Opening lid will not stop kneading. Add ingredients quickly and evenly ov e r d o u g h . At this time also check the dough ball and use a r u bber spa
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n P ROGRAMMING DELAY T I M E R The delayed timer can be set to delay bread making up to 12 hours. At the selected time, deli- cious bread will be ready. The delay w o rks for all programs except Fast Bake. 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 make r s t a rts to mix. Select the progr a m . B e fore pressing ST A RT, set the timer for t
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R E C I P E S n BREAD . . . AS EASY AS 1 - 2 - 3 1 . Add ingredients to the bread pan in the order listed. R e fer to Helpful Hints for Bread and Dough for measuring inf o rm a t i o n . Place the bread pan in the bread mak e r. 2 . Close the lid. Select the bread program and press ST A RT. 3 . When finished baking, remove bread pan from the bread mak e r. I nv e rt and shake to remove the l o a f. A l l ow loaf to cool standing upright on a wire ra ck before slicing. FOOD GUIDE PYRAMID A Guide
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n B R E A D We suggest starting your bread baking with this White Bread Recipe. F o l l ow 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 pound 2 pounds water 80°F/27°C 1/2 cup + 3 T B L 1 cup + 5 T B L o i l 4 tsp 2 T B L s u g a r 1 1/2 T B L 2 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1/4 cups 4 cups a c t i ve dry y e a s t 1 tsp 1 1/4 tsp P ro g r a m 1 1 In
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FRENCH BREAD 1 pound 2 pounds water 80°F/27°C 3/4 cup + 2 T B L 1 cup + 7 T B L o i l 1 T B L 2 T B L s u g a r 1 tsp 2 tsp s a l t 3/4 tsp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups a c t i ve dry y e a s t 1 1/2 tsp 2 tsp P ro g r a m 8 8 Insta Program 4 y e a s t : 2 1/2 tsp 3 tsp FAT FREE WHITE BREAD 1 pound 2 pounds water 80°F/27°C 1/2 cup + 3 T B L 1 cup + 5 T B L a p p l e s a u c e * 4 tsp 2 T B L s u g a r 1 1/2 T B L 2 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour
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EGG BREAD 1 pound 2 pounds egg(s) room temperature plus 1 2 enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups o i l 2 T B L 1/4 cup s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 1 T B L d ry milk 2 T B L 1/4 cup bread flour 2 cups 4 cups a c t i ve dry y e a s t 1 1/2 tsp 2 3/4 tsp P ro g r a m 2 2 BUTTERMILK BREAD 1 pound 2 pounds cultured b u t t e rmilk 80°F/27°C 3/4 cup 1 1/2 cups o i l 2 T B L 1/4 cup h o n ey 2 T B L 1/4 cup s a l t 1 tsp 2 tsp baking soda 1/4 tsp 1/2 tsp bread flour 2 1/2 cu
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SOURDOUGH ST A RT E R a c t i ve dry y e a s t 2 1/4 tsp water 110°F/43°C 2 cups bread flour 3 1/2 cups s u g a r 1 T B L In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 min u t e s, add flour and s u g a r. Stir with plastic or wooden spoon until b l e n d e d . Mixture will be thic k ; remaining lumps will dis- s o l ve during f e rmentation process. C over loosely with plastic wrap and let stand in w a rm place for 5 d ay s, stirring 3 times a day. The starter wi
