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Toastmaster TR520 CAUTION:, 2.0 LB. loaf, Program: FAST BAKE™

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WHITE BREAD

	2.0 LB. loaf
Water 110°-115°F/43°-46°C	11/2 cups
Oil	6 TBL
Sugar	3 TBL
Salt	11/2 tsp
Bread Flour	4 cups
RED STAR®
QUICK•RISE™ Yeast	4 tsp
or
Bread Machine Yeast	4 tsp
Program: FAST BAKE™

1.Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature.

2.Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread pan.

3.Use a measuring spoon to measure the oil and add to the bread pan.

4.Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the bread pan.

5.Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingredients.

6.Carefully measure QUICK•RISE™ yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan.

7.Place the bread pan into the Bread Maker. Push down on rim until it snaps into place. Close the lid.

8.Select FAST BAKE™ program, and press START.

9.About five minutes into the kneading process, check the dough ball. It should be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the pan.

10.When the beeper sounds, the bread has finished baking.

11.Use oven mitts to carefully remove the bread pan.

CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT. USE OVEN MITTS.

12.Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting.

13.When the bread has completely cooled, approximately 1 hour, store in an air tight container.

14.UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see

CLEANING AND STORING.

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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: