13.
12.
Bread Maker Use and Care Guide
Note: The FAST BAKE
™
recipes were developed using the quick-acting Red Star
™
Quick•Rise
™
or bread maker
yeast. DO NOT substitute active dry yeast in these recipes.
BREAD MIXES AND OTHER COOK BOOKS
Use mixes labeled for up to 1
1
⁄
2
pound loaves. 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 ALTITUDE
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. If you find
the results are unsuccessful, decrease your yeast
1
⁄
4
teaspoon at a time. 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.
FREEZING BAKED BREAD
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.
FREEZING DOUGH
At the end of the dough program, you may remove the dough and freeze it for baking at a later time.
Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from
the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the
freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several
hours. Unwrap and place on baking container. Cover and let stand in warm, draft free place until
double the original size. Because the dough is not room temperature, you will find it takes longer than
usual to rise. Bake according to recipe instructions.
If additional assistance is needed, expert help is available from Toastmaster
®
(1-800-947-3744) or from
RED STAR
®
YEAST (1-800-445-4746).
Programming
PROGRAMMING BREAD MAKER PROGRAMS
The following are the general steps for using the bread maker. Depending on the program or recipe
that you choose, some steps may not apply or there may be additional steps. Refer to the BASIC
Breads, FAST BAKE
™
Breads, QUICK BREADS and DOUGH sections.
Add all ingredients to the pan in the order listed in the recipe.
The illustrations in this use and care guide are for information purposes only. You may find your bread
maker looks different, however, the steps for operation are the same.
1
Open the lid and remove the bread pan by pulling
straight up, using the handle.
2
Mount the kneading blade on the shaft, flat side
down.
3
Place all ingredients, except yeast, in bread pan in
the order listed. Use a rubber spatula to smooth the
dry ingredients in the bread pan; be sure to spread
into all corners. Lightly tap the pan 3 times on the
counter top to settle the ingredients. Add yeast on top.
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS
