Toastmaster TR520 EGG BREAD, HONEY WHEAT BREAD

EGG BREAD

	1.0 LB. loaf	1.5 LB. loaf		2.0 LB. loaf
Egg(s), room temperature plus	1	2		3
enough Water 80°F/27°C to equal	3/4 cup	1 cup		11/4 cups
Oil	1 TBL	2 TBL		3 TBL
Sugar	1 TBL	2 TBL		3 TBL
Salt	1 tsp	11/2 tsp		2 tsp
Bread Flour	21/4 cups	3 cups		4 cups
RED STAR® Active Dry Yeast	11/2 tsp	21/4	tsp	1 TBL
or
RED STAR®
QUICK•RISE™ Yeast	1 tsp	11/2	tsp	2 tsp
or
Bread Machine Yeast	1 tsp	11/2	tsp	2 tsp

Program: BASIC

HONEY WHEAT BREAD

	1.0 LB. loaf	1.5 LB. loaf	2.0 LB. loaf
Egg, room temperature plus	1	1	1
enough Water 80°F/27°C to equal	3/4 cup	1 cup	11/4 cups
Oil	4 tsp	2 TBL	3 TBL
Honey	2 TBL	3 TBL	1/4 cup
Salt	1 tsp	11/2 tsp	2 tsp
Whole Wheat Flour	1/2 cup	1 cup	2 cups
Bread Flour	11/2 cups	2 cups	2 cups
RED STAR® Active Dry Yeast	11/2 tsp	21/4 tsp	1 TBL
or
RED STAR®
QUICK•RISE™ Yeast	1 tsp	11/2 tsp	2 tsp
or
Bread Machine Yeast	1 tsp	11/2 tsp	2 tsp
Program: BASIC

Contents

Page Page Table Of Contents ADDITIONAL IMPORTANT SAFEGUARDS SHORT CORD INSTRUCTIONS ELECTRIC POWER POLARIZED PLUG PLASTICIZER WARNING POWER OUTAGE Page INTRODUCTION To Your Bread Maker BEFORE USING FOR THE FIRST TIME BREAD MAKER PARTS CONTROL PANEL PROGRAM SELECTION PROGRAMS PROGRAM SPECIFICATIONS CHART (approximate times) Page HELPFUL HINTS for Bread & Dough MEASURING Measurement/Conversion Chart DOUGH BALL INGREDIENTS Yeast: The Number One Ingredient Flour: Bread Flour is Essential for Bread Fat: Dough Enhancer and Conditioner Liquids: Activate the Yeast and Bind the Dough Cinnamon and Garlic: Not True Friends of Yeast Fruits and Vegetables: Add Flavor and Nutrition Salt: Regulates Yeast Activity Sugar: Food for Yeast SUBSTITUTES Eggs Milk Salt Sugar BREAD MIXES & OTHER COOK BOOK RECIPES HIGH ALTITUDE FREEZING BAKED BREAD FREEZING DOUGH OPERATING INSTRUCTIONS PROGRAMMING THE BREAD MAKER L = Light color P= Medium color H = Dark color Be sure to remove the kneading blade from the bread •The bread pan, kneading blade and bread will be very hot •Always unplug after use USING THE DELAY TIMER USER MAINTENANCE Page Page Page Page Page Page BREAD Recipes . . . As Easy As 1 - 2 WHITE BREAD 1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf Program: BASIC EGG BREAD HONEY WHEAT BREAD RYE BREAD ONION BREAD PESTO BREAD CHEESE AND CRACKED PEPPER BREAD ITALIAN HERB BREAD Program: FRENCH SUNFLOWER AND SESAME SEED BREAD FRENCH BREAD SHREDDED WHEAT BREAD Program: WHOLE WHEAT 100% WHOLE WHEAT BREAD PUMPERNICKEL BREAD TRIPLE WHEAT BREAD CRANBERRY WALNUT BREAD Add at the beep Program: SWEET HOLIDAY BREAD Add at the beep: RICH SWEET BREAD CINNAMON RAISIN NUT BREAD FAST BAKE™ BREAD Recipes FAST BAKE™ PROGRAM HINTS Program: FAST BAKE™ CHEVRE-CRACKEDPEPPER BREAD POTATO BREAD CHEESE’N ONION BREAD CRANBERRY ORANGE BREAD DAY-OLDBREAD Recipes QUICK BREAD &CAKE Recipes BANANA NUT Regular Large Program: QUICK BREAD CORN BANANA CHOCOLATE CHIP ZUCCHINI NUT BREAD DATE NUT APPLE WALNUT DOUGH Recipes CRUST TREATMENTS (use only with dough program) SHAPING ROLLS DINNER ROLL DOUGH 9 rolls 24 rolls Program: DOUGH GREEK STYLE TOPPING WHEAT DINNER ROLL DOUGH BUTTERMILK ROLL DOUGH 18 rolls TOPPING FRENCH BREAD DOUGH GLAZE ITALIAN LOAF FRENCH ROLLS FRENCH TWISTS CHEEZY GARLIC ROLL DOUGH PITA POCKET DOUGH 20 pita pockets REFRESHING ROLL DOUGH CHALLAH BREAD DOUGH regular large WHOLE WHEAT PIZZA CRUST DOUGH 1 thick or 2 thin crusts PIZZA CRUST DOUGH 2 thick or 4 thin crusts BAGEL DOUGH 8 bagels TOPPINGS (OPTIONAL) BANANA WHEAT BAGEL DOUGH 12 bagels ALMOND-CHERRYCOFFEE CAKE DOUGH 1 coffee cake FILLING CINNAMON ROLL DOUGH 18 Rolls 24 Rolls STICKY BREAKFAST ROLL DOUGH SOFT PRETZEL DOUGH 16 pretzels PEPPERONI PRETZEL DOUGH CREAMED SOUP BREAD BOWL DOUGH 4 bowls NOTE: Any 2 pound bread or dough recipe may be used; mix on dough program PARTY DIP BREAD BOWL DOUGH 1 bowl NOTE: Any 1.5 pound bread or dough recipe may be used; mix on dough program SHREDDED BEEF DIP SHRIMP DIP Recipe Index BREAD DOUGH QUICK BREAD & CAKE FAST BAKE™ BREAD LIMITED ONE-YEARWARRANTY Warranty Coverage: Warranty Service: To return the appliance, ship to: To contact us, please write to, call, or email: