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 . [. . . ] Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting. When the bread has completely cooled, approximately 1 hour, store in an air tight container. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING AND STORING. 1. - 34 - WHITE WHEAT BREAD 1 pound water (110°-115°F/43°-46°C) oil sugar salt dry milk bread flour whole wheat flour* quick·rise yeast Program 3/4 cup + 3 TBL 1 TBL 3 TBL 1 tsp 1 TBL 1 3/4 cups 1/2 cup 4 1/2 tsp 5 2 pounds 1 1/2 cups + 3 TBL 3 TBL 1/4 cup 2 tsp 2 TBL 3 1/2 cups 1/2 cup 6 tsp 5 *whole wheat flour amounts are correct FRENCH BREAD 1 pound water (110°-115°F/43°-46°C) oil sugar salt bread flour quick·rise yeast Program 3/4 cup + 3 TBL 1 TBL 2 1/2 tsp 3/4 tsp 2 1/4 cups 3 1/2 tsp 5 2 pounds 1 1/2 cups + 2 TBL 3 TBL 1 1/2 TBL 1 1/2 tsp 4 1/3 cups 6 tsp 5 ITALIAN BREAD 1 pound water (110°-115°F/43°-46°C) oil sugar salt dry milk dried Italian seasoning bread flour quick·rise yeast Program 1 cup + 1 TBL 4 tsp 2 TBL 1 tsp 1 TBL 1 1/2 tsp 2 1/4 cups 4 1/2 tsp 5 2 pounds 1 1/2 cups + 1 TBL 2 TBL 1/4 cup 2 tsp 2 TBL 1 TBL 4 cups 6 3/4 tsp 5 - 35 - HONEY GRANOLA BREAD 2 pounds water (110°-115°F/43°-46°C) oil honey salt dry milk bread flour granola cereal quick·rise yeast Program 1 1/2 cups + 1 TBL 6 TBL 2 1/2 TBL 2 tsp 3 TBL 4 1/4 cups 1 cup 6 3/4 tsp 5 CINNAMON RAISIN BREAD 1 pound water (110°-115°F/43°-46°C) oil brown sugar salt dry milk bread flour cinnamon raisins walnuts quick·rise yeast Program 1 cup + 1 TBL 1 TBL 2 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 3/4 tsp 1/3 cup 1/3 cup 4 1/2 tsp 5 1 1/2 pounds 1 1/4 cups + 1 TBL 7 tsp 3 1/2 TBL 1 1/2 tsp 1 1/2 TBL 3 1/2 cups 1 tsp 1/2 cup 1/2 cup 6 3/4 tsp 5 - 36 - FAT FREE BREAD 1 pound water (110°-115°F/43°-46°C) applesauce sugar salt dry milk bread flour quick·rise yeast Program 1 cup 4 tsp 2 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 4 1/2 tsp 5 2 pounds 1 1/2 cups 2 TBL 3 TBL 2 tsp 2 TBL 4 cups + 2 TBL 6 3/4 tsp 5 PEPPERONI PIZZA BREAD 1 pound water (110°-115°F/43°-46°C) oil pepperoni, thinly sliced Parmesan cheese, grated sugar salt bread flour dried pizza seasoning quick·rise yeast Program 3/4 cup + 3 TBL 1 TBL 1/2 cup 2 TBL 2 1/2 tsp 3/4 tsp 2 1/4 cups 1 1/2 tsp 3 1/2 tsp 5 2 pounds 1 1/2 cups + 2 TBL 3 TBL 1 cup 1/4 cup 1 1/2 TBL 1 1/2 tsp 4 1/3 cups 1 TBL 6 tsp 5 POTATO BREAD 1 pound water (110°-115°F/43°-46°C) oil* sugar salt dry milk white pepper instant potato buds green onion tops, chopped bread flour quick·rise yeast Program 3/4 cup + 3 TBL 3 TBL 4 tsp 1 tsp 2 TBL 1/8 tsp 1/4 cup 1 TBL 2 cups 4 1/2 tsp 5 2 pounds 1 1/4 cups + 3 TBL 3 TBL 2 TBL 2 tsp 1/4 cup 1/4 tsp 1/2 cup 2 TBL 4 cups 6 3/4 tsp 5 * oil amounts are correct - 37 - DAY OLD BREAD RECIPES BREADED PINEAPPLE chunked pineapple cornstarch sugar butter white bread, 1 inch cubes 1 15-oz can 2 TBL 1/2 cup 1/4 cup 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 30 minutes. BREAD PUDDING white bread, 1 inch cubes vanilla cook & serve pudding & pie filling cinnamon milk, liquid 1 1/2 cups 1 3-oz box 1 tsp 2 cups Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling -- stir occasionally during the last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes -- stir halfway through cooking time. Serve warm or cold. CRUNCHY BREAD SNACKS bread, sliced 1/2 inch thick butter, melted dry seasoning mix* 8 slices 1/4 cup 4 tsp *Use any one of the following: dried spaghetti sauce seasoning, ranch dressing, Italian herb seasoning, or garlic powder, or garlic salt. Amounts may be adjusted to your taste. Melt butter and add seasoning. Place bread on baking container and lightly brush with butter mixture. Bake at 350°F/177°C 10-15 minutes or until brown. Break into bite size pieces. - 38 - DOUGHS . Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Remove the dough from the bread pan when the beeper sounds. · If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise and damage the machine. · Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe, temperature and humidity level of your kitchen. The optimum temperature of the room for rising is 80°85°F/27°-29°C. Rising is the most essential feature in bread making. After the dough comes out of the bread maker, the dough ferments and rises before punching and resting. The gluten becomes pliable and elastic with a soft, smooth quality. [. . . ] 51 Wheat Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Whole Wheat Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . 47 FAST BAKE BREADS Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Fat Free . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]