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Toastmaster TR520 FRENCH BREAD DOUGH, GLAZE, 9 rolls, ITALIAN LOAF, FRENCH ROLLS, FRENCH TWISTS, Program: DOUGH

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FRENCH BREAD DOUGH (Italian Loaf, French Rolls and French Twists)

	9 rolls
Water 80°F/27°C	11/4 cups
Sugar	1 TBL
Salt	1 tsp
Bread Flour	31/2 cups
RED STAR® Active Dry Yeast	1 TBL
or
RED STAR® QUICK•RISE™ Yeast	2 tsp
or
Bread Machine Yeast	2 tsp
Program: DOUGH
GLAZE
Water	2 TBL
Salt	1/2 tsp

METHOD...

1.Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.

2.Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size.

3.With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients; brush the loaf.

4.Bake at 400°F/205°C for 20 to 25 minutes, or until done.

VARIATIONS...

ITALIAN LOAF

Method:

1.Use recipe above. Place on a lightly floured surface and shape the dough into one large round ball.

2.Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size.

3.With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients; brush over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.

4.Bake at 400°F/205°C for 20 to 25 minutes or until done.

FRENCH ROLLS

Method:

1.Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces and shape into a ball. Pinch the ends of each roll and taper slightly.

2.Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size.

3.With a knife, cut diagonal slashes across top of the loaf. Combine the glaze ingredients; brush over loaves.

4.Bake at 400°F/205°C for 15 to 20 minutes or until done.

FRENCH TWISTS

Method:

1.Use recipe above. Place on a lightly floured surface and divide dough into 18 pieces. Roll into 14 inch ropes.

2.Fold each rope in half and twist, starting at fold.

3.Place on greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in a warm place until double in size.

4.Brush with glaze.

5.Bake at 400°F/205°C for 12 to 15 minutes or until done.

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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: