User manual TOASTMASTER 1172X

[. . . ] READ AND SAVE THESE INSTRUCTIONS Bread Maker Use and Care Guide Recipe Book Model 1172X ??QUESTIONS ?? Before Contacting Your Retailer Call TOLL-FREE 1-800-947-3744 and talk to one of Toastmaster's Experts. 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. TABLE OF CONTENTS IMPORTANT SAFEGUARDS . 5 PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 CONTROL PANEL . [. . . ] Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan. 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. Select Basic Light program and set timer to delay, or press START for immediate start. At the beep during the kneading process (3:16), check the dough ball. It should be slightly tacky to the touch. At this time, push down any dough or flour that may be on the sides of the pan. When the beeper sounds the bread has finished baking and the hold warm process will start. Press stop and use oven mitts to carefully remove the bread pan at any time during the hold warm process. Turn bread pan upside down and shake several times to release the bread. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting. 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. See CLEANING AND STORING. - 17 - FRENCH BREAD 1 pound water 80°F/27°C oil sugar salt bread flour active dry yeast Program Insta Program 4 yeast: 3/4 cup + 2 TBL 1 TBL 1 tsp 3/4 tsp 2 1/4 cups 1 1/2 tsp 8 2 1/2 tsp 2 pounds 1 cup + 7 TBL 2 TBL 2 tsp 1 1/2 tsp 4 1/3 cups 2 tsp 8 3 tsp FAT FREE WHITE BREAD 1 pound water 80°F/27°C applesauce* sugar salt dry milk bread flour active dry yeast Program Insta Program 4 yeast: 1/2 cup + 3 TBL 4 tsp 1 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 1 tsp 1 2 tsp 2 pounds 1 cup + 5 TBL 2 TBL 2 TBL 2 tsp 2 TBL 4 cups 1 1/4 tsp 1 2 1/4 tsp *any variety Note: Substituting applesauce for oil in other recipes may not produce good results. MAPLE BREAD 1 pound water 80°F/27°C oil maple syrup maple flavoring salt bread flour dry oatmeal, quick or regular walnuts active dry yeast Program 3/4 cup 2 1/2 TBL 1/4 cup 1/4 tsp 1 tsp 2 cups 1/2 cup 1/2 cup 1 1/2 tsp 2 - 18 - 2 pounds 1 cup 1/4 cup 1/3 cup 1/2 tsp 2 tsp 3 cups 1 cup 3/4 cup 1 3/4 tsp 2 EGG BREAD 1 pound egg(s) room temperature plus enough water 80°F/27°C to equal oil sugar salt dry milk bread flour active dry yeast Program 1 3/4 cup 2 TBL 4 tsp 1 1/2 tsp 2 TBL 2 cups 1 1/2 tsp 2 2 pounds 2 1 1/4 cups 1/4 cup 3 TBL 1 TBL 1/4 cup 4 cups 2 3/4 tsp 2 BUTTERMILK BREAD 1 pound cultured buttermilk 80°F/27°C oil honey salt baking soda bread flour active dry yeast* Program *yeast amounts are correct 3/4 cup 2 TBL 2 TBL 1 tsp 1/4 tsp 2 1/2 cups 1 1/4 tsp 1 2 pounds 1 1/2 cups 1/4 cup 1/4 cup 2 tsp 1/2 tsp 4 1/4 cups 1 1/4 tsp 1 MILK BREAD 1 pound milk 80°F/27°C oil sugar salt bread flour active dry yeast Program 3/4 cup 1 TBL 1 1/4 tsp 1 1/4 tsp 2 cups 1 1/4 tsp 1 2 pounds 1 1/4 cups + 2 TBL 3 TBL 2 tsp 2 tsp 4 cups 1 3/4 tsp 1 - 19 - SOURDOUGH STARTER active dry yeast water 110°F/43°C bread flour sugar 2 1/4 tsp 2 cups 3 1/2 cups 1 TBL In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will "rise and fall" during the fermentation period and become thinner as it stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor to develop. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely. When refrigerated, let container of starter come to room temperature before measuring -- about 4 hours. Replenish with 1 cup flour, 2/3 cup warm water 110°F/43°C and 1 teaspoon sugar. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. [. . . ] Temperature of water either too hot or too cold Suggestions The following suggestions have a corresponding number found on the check list. Only open lid during kneading process to check dough ball or to add ingredients. Check the dough ball at the beep or halfway through the 1st kneading cycle. It should be round, smooth-textured, soft and slightly tacky to the touch. [. . . ]