Bread Maker. Previous Page. Next Page. Toastmaster use and care guide bread maker tbr20h 64 pages. Toastmaster owner's manual bread maker tbr20hcan 64 pages. Toastmaster inc. To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature.
If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off. Page Ingredients If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active.
Page 11 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 maker and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will be smaller and more dense. Page Substitutes Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, causing it to work slowly and steadily.
Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall.
Bake according to recipe instructions. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Page 15 Insert bread pan and push down on rim until it snaps securely into place.
Fold handle down. Wearing oven mitts, place fingers behind bread pan clips and gently pull away from oven wall. Insert bread pan again. Page 16 The beeper will sound when the bread is done. Hold the lid open while you remove the bread pan using oven mitts. If you do not stop the unit and remove the bread, it will automatically go into the keep warm process on all programs except for DOUGH.
At the selected time, delicious bread will be ready. Add all ingredients to the bread pan in the order listed. Page Recipes Recipes Breads. 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. 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. Page 20 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. Page Rye Bread Rye Bread 1. Page Pumpernickel Bread Pumpernickel Bread 1. Also the cord must be: 1 marked with an electrical rating of V, and at least 10 A.
If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord. The bread maker should be operated on a separate electrical circuit from other operating appliances. The model TBR15 appliance has a polarized plug, one blade is wider than the other. To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way.
If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. Bread Maker Use and Care Guide. This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat this safety feature.
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. Do not put a larger quantity of ingredients into the bread pan than recommended. If you do so, the bread may not mix or bake correctly and the bread maker may be damaged. The maximum amount of ingredients to be used is as follows. This is normal for a newly manufactured appliance.
Leave the lid up during the process. Your bread maker has a minute power interrupt feature. If the electricity goes off, the memory will store the course in process for up to 10 minutes. If the power comes back on within this time, the course will resume where it left off. If the bread maker loses power for more than this time and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations.
This may not always produce an acceptable loaf. If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking container. The bread will sound hollow when tapped on top of the loaf if it is done. The power interrupt will not cover power surges. If you experience frequent power surges, use a surge protector.
The illustrations in this use and care guide are for informational purposes only. You may find your bread maker and parts look different, however, the steps for operation are the same.
NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off. Arrows will move time up or down in minute increments.
Press and hold button for faster movement. The indicator light will be on next to the program selected. The selected cycle automatically assigns the time needed to complete the process. The control panel will let you choose different program and crust color for some programs. Use these programs for basic bread recipes and most prepackaged bread mixes. You may choose light, medium or dark crust color.
Make a loaf of bread in less than one hour by using this program. This program is best suited for breads low in fat and sugar, which results in a crisp crust and coarse, chewy interior. This program is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake rise. Scratch cake recipes must be specially designed for this setting. The Quick Bread program may also be used to mix and bake a prepackaged cake or quick bread mix ounces.
This program is used to prepare dough for making bread or rolls which are shaped by hand, allowed to rise a final time before baking in a conventional oven. This program is used for baking breads or cakes for longer times in minute increments. Use this time to check dough ball and scrape ingredients from sides of pan. The beeper sounds when baking is complete.
If you want to serve bread that has just been baked, press STOP pad and remove. You may remove the bread or leave it in the bread maker. If left, it will automatically be kept warm for up to 1 hour during the keep warm process on all bake cycles except DOUGH. The display window will show , and the colon will flash.
At the end of keep warm, the display window will indicate last program selected. We recommend that you read the following information before you shop for your ingredients. Always place the ingredients in the bread pan in the order listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for different size loaves. Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in your results.
When you are measuring liquids, use a clear glass or plastic liquid measuring cup. To ensure accuracy, set the measuring cup on the counter top and read the measurement at eye level. To measure your flour, spoon it lightly into a standard dry ingredient measuring cup and level it with a straight edge. Also, do not shake the cup or tap it on the counter top. Do not scoop the flour with the measuring cup as this tends to pack more flour than the recipes call for. We have found that liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels.
You should check the dough ball at the beep during the kneading process, see program specifications. At this point, the ball should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will leave a little dough on your finger. Push down any dough or flour that may be on the sides of the pan.
If it does not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time until it reaches the appropriate consistency. On the other hand, if the moisture is too dry to form a ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water and allow it to absorb. Add more water if necessary. When touched it will leave dough on your finger. 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. They may be substituted in equal amounts. You will find that this program requires more yeast than other programs. When the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates.
Therefore, we recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for up to 6 months. Measure out the amount you need and allow it to come to room temperature before using it — this takes about 15 minutes. If you have any doubt regarding the activity of the yeast, you may use one of the following tests to determine its strength.
Each test calls for a different amount of yeast as a base ingredient. This gives you more bread choices once the test is complete. The yeast mixture should not be used for the fast bake program.
Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The sugar does not need to be adjusted. All types of flour are affected by many factors, such as milling grades, moisture content, length of storage and manufacturing process.
Adjustments to the recipes may need to be made to compensate for climactic changes in different regions to ensure an excellent loaf. 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 maker and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will be smaller and more dense. Several well-known mills now market bread flour. It is labeled bread flour on the package and is available at grocery stores. Wheat is the only grain that contains the type of protein that becomes elastic when kneaded.
Other flours, such as rye, barley, oats, soy, rice and buckwheat add flavor and fiber to breads but do not add structure to the dough. Therefore, wheat flour is essential as a base when making bread. 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.
When gluten is added to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly. 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 room temperature before placing in the bread maker. Our recipes were developed using vegetable oil. You may use any type of oil or substitute in equal proportions solid shortening or real butter divide them into small pieces. We have found no noticeable difference in flavor but the crust may be more crisp with real butter.
We do not recommend the use of margarine as it tends to make the crust tough. When we use the term liquid, we are referring to all wet ingredients used in the recipe. With this water temperature, the yeast activates gradually to accommodate these programs. The warmer temperature is necessary for the yeast to activate quickly to accommodate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature.
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding cinnamon and garlic to the dough in a bread maker, however, presents a problem. Cinnamon and garlic reacts with bread dough just as a 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. For more flavor, use cinnamon and garlic as spread for the bread rather than adding to the dough.
When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if used in excessive amounts, may inhibit the rising of the bread. Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly.
Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall. Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf of bread will be small and dense. Dried fruits also contribute sugar to the bread dough. We do not recommend adding any more than is specified in each recipe. In addition, we do not recommend the use of artificial sweeteners because the yeast cannot react with them.
In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that your results may vary from ours. If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you.
Of course, we cannot guarantee their results. Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. The dry milk may then be eliminated all together. The loaf will be slightly smaller.
Salt-free recipes are not successful. The bread will be more coarse. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions.
Yeast needs sugar — no artificial sweetener should be used. However, any brand may be used. Refer to yeast ingredient section for other yeast substitutes. DO NOT substitute active dry yeast in these recipes. For best results, use the basic program. Even though we offer a wide variety of recipes for bread and dough, you may be looking for one that we have not included in our recipe book. Bread maker helpful hints and recipe books are available at book and retail stores.
They offer a wide variety of recipes. Refer to the features section of this book for the best bread program to use for other recipes. Minor adjustments may be necessary for best results. High elevations may make dough rise faster. We recommend that you try the recipe as it is printed first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. You may also have to increase the liquid because of the drier air; start with 1 tablespoon and increase it if necessary.
The addition of gluten will help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour unless specified otherwise in the recipe. When freezing bread and rolls, cool them before wrapping in plastic wrap.
Place them in a plastic bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results. At the end of the dough program, you may remove the dough and freeze it for baking at a later time.
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