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READ AND SAVE THESE INSTRUCTIONS
WA R N I N G : A risk of fire and electrical shock exists in all electrical appliances and may cause personal
i n j u r y or death. Please follow all safety instr u c t i o n s .
B r ead Box
•
FAST BAKE
PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR
™
•
41 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH
•
HORIZONTAL NON-STICK LOAF PAN
•
WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER
Plus Bread Maker
™
Use and Care Guide - Model TBR2
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Summary of Contents for Toastmaster tbr2
- Page 1 PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR ™ • 41 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH • HORIZONTAL NON-STICK LOAF PAN • WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER Plus Bread Maker ™ Use and Care Guide - Model TBR2...
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Page 2: Table Of Contents
TABLE OF CONTENTS IMPORTANT SAFEGUARDS ..........3 BEFORE YOUR FIRST USE . -
Page 3: Important Safeguards
• Do not use appliance except as indicated in these instructions. • Use accessory attachments only if recommended by Toastmaster Inc. • Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts. •... -
Page 4: Before Your First Use
BEFORE YOUR FIRST USE Please fill out information that follows warranty. Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of counter top. -
Page 5: Bread Maker Introduction
BREAD MAKER INTRODUCTION PA RT S 1.) Baking Chamber (not shown) 2.) Lid 3.) Viewing Window 4.) Control Panel 5.) Air Exhaust (not shown) 6.) Handle 7.) Power Cord 8.) Power Plug 9.) Kneading Blade 10.) Bread Pan Handle 11.) Bread Pan... -
Page 6: Control Panel
CONTROL P A N E L NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the con- trol panel;... -
Page 7: Features
F E AT U R E S The control panel will let you choose different programs, crust color and loaf size for some programs. All programs except CAKE and BAKE contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. -
Page 8: Program Specifications Chart
PROGRAM SPECIFICATIONS CHART (approximate times) Process Loaf Size Total Delay Rest Knead Rise time for Knead Rise Program 1.0 2:50 13:00 BASIC 1.5 3:00 13:00 2.0 3:10 13:00 1.0 4:00 13:00 WHOLE WHEAT 1.5 4:10 13:00 2.0 4:20 13:00 1.0 3:40 13:00 FRENCH 1.5 3:50 13:00 2.0 4:00 13:00... -
Page 9: Helpful Hints For Bread And Dough
HELPFUL HINTS FOR BREAD AND DOUGH We recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approxi- mately 80°F/27°C (baby bottle temperature). -
Page 10: Ingredients
If at the end of the 10 minutes the yeast has multiplied to the 1/2 cup mark, it is very active. The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 1 1/2 teaspoons or more of yeast. Remember to adjust your recipe for the 1/4 cup of water and 1 1/2 teaspoons of yeast used in the test. - Page 11 Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread maker and quickly loses its ability to stretch well.
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Page 12: Substitutes
Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall. -
Page 13: High Altitude
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 or from RED STAR YEAST &... -
Page 14: Programming
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 Breads, Fast Bake Breads, Cakes and Doughs sections. - Page 15 Close the lid. Plug into 120 V ~ 60 Hz outlet. The bread maker dis- play indicator will default to 1P and then 3:00. Press the PROGRAM button to choose the desired program. Each time the PROGRAM button is pressed, you will hear a beep and the number in the display window will advance to the next program.
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Page 16: Programming Delay Timer
PROGRAMMING DELAY TIMER The delay timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except FAST BAKE, CAKE and BAKE. Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from liquid. -
Page 17: Recipes
R E C I P E S BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. -
Page 18: White Bread
BREADS We suggest starting your bread baking with this White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. Water 80°F/27°C Sugar Salt Bread Flour... -
Page 19: Honey Oats Bread
Egg(s), room temperature plus enough Water 80°F/27°C to equal Sugar Salt Bread Flour RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: BASIC Water 80°F/27°C Honey Salt Oatmeal Oat Bran Whole Wheat Flour RED STAR Active Dry Yeast ®... -
Page 20: Onion Bread
Water 80°F/27°C Caraway Seeds Brown Sugar Salt Bread Flour Medium Rye Flour RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: BASIC Water 80°F/27°C Dry Onion Soup Mix Sugar Bread Flour RED STAR Active Dry Yeast ®... -
Page 21: Pesto Bread
Water 80°F/27°C Pesto, room temperature Dry Milk Sugar Salt Bread Flour RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: BASIC CHEVRE-CRACKED PEPPER BREAD Water 80°F/27°C Feta Cheese, room temperature Dry Milk Salt Sugar Cracked Black Pepper Bread Flour... -
Page 22: Shredded Wheat Bread
Water 80°F/27°C Molasses Salt Bread Flour Whole Wheat Flour Mini-Shredded Wheat RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: WHOLE WHEAT Water 80°F/27°C Brown Sugar Salt Whole Wheat Flour RED STAR Active Dry Yeast ®... -
Page 23: Pumpernickel Bread
Water 80°F/27°C Molasses Sugar Salt Medium Rye Flour Whole Wheat Flour Bread Flour Unsweetened Cocoa Instant Coffee RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: WHOLE WHEAT Water 80°F/27°C Dark Molasses Salt Bread Flour Cracked Wheat Wheat Bran... -
Page 24: French Bread
Water 80°F/27°C Sugar Salt Bread Flour RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: FRENCH Egg(s), room temperature plus enough Milk 80°F/27°C to equal Butter, room temperature Sugar Salt Lemon Peel Bread Flour RED STAR Active Dry Yeast ®... -
Page 25: Rich Sweet Bread
Egg(s), room temperature plus enough Water 80°F/27°C to equal Sugar Salt Bread Flour Raisins RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Add at the beep Dried Cranberries OR Dried Cherries Walnuts, chopped Program: SWEET CINNAMON RAISIN NUT BREAD Water 80°F/27°C... -
Page 26: Holiday Bread
Water 80°F/27°C Milk 80°F/27°C Salt Sugar Bread Flour Walnuts, chopped* Candied Fruit* RED STAR Active Dry Yeast ® RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast * Add at the beep Program: SWEET HOLIDAY BREAD 1 lb. loaf 1.5 lb. loaf 1/4 cup 1/2 cup 1/2 cup... - Page 27 FAST BAKE BREADS . . . AS EASY AS 1 - 2 - 3 The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread.
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Page 28: White Bread
The use and care Guide and Cook/Recipe contains more Fast Bake recipes and important informations; please read it carefully. Fast Bake Hand Quick Start Hints Models TBR2 WHITE BREAD 1.5 lb 1 cup + 2 TBL 2 TBL 2 TBL 1 tsp ⁄... -
Page 29: Fast Bake ™ B R E A D S
FAST BAKE B R E A D S ™ We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that QUICK•RISE™, RapidRise or Bread Machine yeast must be used. - Page 30 Egg(s), room temperature plus enough Water 110°-115°F/43°-46°C to equal Sugar Salt Bread Flour RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: FAST BAKE Water 110°-115°F/43°-46°C Pesto, room temperature Dry milk Sugar Salt Bread Flour RED STAR ® QUICK RISE™ Yeast Bread Machine Yeast Program: FAST BAKE CHEVRE-CRACKED PEPPER BREAD...
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Page 31: Bread Pudding
D AY OLD BREAD RECIPES Chunked Pineapple Cornstarch Sugar Butter White Bread, 1 inch cubes 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. -
Page 32: Cakes And Bake
CAKES AND BAKE Cakes are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately. It is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the bread pan, dry ingredients on top. - Page 33 Milk 80°F/27°C Bananas, ripe and mashed Eggs, room temperature Sugar Dark Brown Sugar, packed Walnuts, chopped All-Purpose Flour Baking Soda Salt Program: CAKE Buttermilk 80°F/27°C Eggs, room temperature Caraway Seeds All-Purpose Flour Sugar Baking Soda Salt Raisins Program: CAKE Milk 80°F/27°C Eggs, room temperature Sugar Salt...
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Page 34: Doughs
DOUGHS . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. -
Page 35: Dinner Roll Dough
Egg, room temperature plus enough Water 80°F/27°C to equal Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Method 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. -
Page 36: Focaccia Bread Dough
Water 80°F/27°C Olive Oil Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Add at the beep: Dried Italian Seasoning Garlic-Cheese Topping Olive Oil Dried Oregano Garlic, coarsely chopped Parmesan Cheese, grated Salt Greek Style Topping Olive Oil Onion, thin sliced Dried Oregano Feta Cheese, crumbled Black Olives, sliced and drained... -
Page 37: Wheat Dinner Roll Dough
Water 80°F/27°C Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast Program: DOUGH Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. -
Page 38: French Bread Dough
Water 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Glaze Water Salt 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. -
Page 39: Pita Pocket Dough
Egg, room temperature plus enough Water 80°F/27°C to equal Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Topping Parmesan Cheese Garlic, minced Butter, melted Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place coated side up in a greased baking pan, drizzle any remaining topping over rolls. -
Page 40: Refreshing Roll Dough
Water 80°F/27°C Brown Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Topping Orange Peel, grated Sugar Butter, melted Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine orange peel and sugar. Dip pieces in melted butter and then in orange peel-sugar mixture. -
Page 41: Challah Bread Dough
Egg(s), room temperature plus enough Water 80°F/27°C to equal Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Glaze Egg Yolk(s), beaten Water Topping Poppy Seeds Method 1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch long for large) ropes with tapered ends. -
Page 42: Whole Wheat Pizza Crust Dough
WHOLE WHEAT PIZZA CRUST DOUGH Water 80°F/27°C Sugar Salt Whole Wheat Flour Bread Flour Active Dry Yeast Program: DOUGH Method 1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges. Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork. -
Page 43: Banana Wheat Bagel Dough
Water 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Glaze Egg, beaten Toppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes Egg, room temperature plus enough Water 80°F/27°C to equal Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast... -
Page 44: Almond-Cherry Coffee Cake Dough
ALMOND-CHERRY COFFEE CAKE DOUGH Water 80°F/27°C Sugar Salt Dry Milk Bread Flour Active Dry Yeast Program: DOUGH Filling Cream Cheese, room temperature Sugar Maraschino Cherries, chopped Milk, liquid Almond Extract Glaze Powdered Sugar Sour Cream Milk, liquid Sliced Almonds, to decorate Maraschino Cherries, quartered, to decorate Method 1. -
Page 45: Cinnamon Roll Dough
Egg, room temperature plus enough water 80°F/27°C to equal Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Add at the beep: Walnuts, chopped (optional) Raisins (optional) Filling Butter, softened Sugar Cinnamon Glaze Powdered Sugar Milk, liquid Vanilla Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter. - Page 46 STICKY BREAKFAST ROLL DOUGH Egg(s), room temperature plus enough Water 80°F/27°C to equal Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Add at the beep: Walnuts or Pecans, chopped Filling Butter, softened Sugar Cinnamon Topping Butter, melted Brown Sugar Method 1.
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Page 47: Soft Pretzel Dough
Water 80°F/27°C Egg Yolk, room temperature Sugar Salt White Pepper Bread Flour Active Dry Yeast Program: DOUGH Glaze Egg White Water Toppings (optional) Kosher Salt Sesame Seeds Method 1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope. -
Page 48: Creamed Soup Bread Bowl Dough
CREAMED SOUP BREAD BOWL DOUGH Eggs, room temperature plus enough Water 80°F/27°C to equal Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast Program: DOUGH Note: Any 2 pound bread or dough recipe may be used; mix on dough pro g r a m . Method 1. -
Page 49: Party Dip Bread Bowl Dough
PARTY DIP BREAD BOWL DOUGH Water 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Note: Any 1.5 pound dough or bread recipe may be used; mix on dough pro g r a m . Method 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet. -
Page 50: Cleaning And Storing
CLEANING & STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center. Unauthorized service will void your warranty . CLEANING CLEAN-UP OF BREAD MAKER 1. -
Page 51: Before Calling For Service
BEFORE CALLING FOR SER V I C E Questions and Answers Q u e s t i o n s Why does the height and shape of bread differ in each loaf? The bread has an unusual aroma. Why? The kneading blade comes out with the bread. -
Page 52: Check List
Check List BAKING RESULTS: Please check the following: 1. Unplugged/power outage 2. Display signal reads E00 or E01 3 . I n g redients spilled on heating element 4 . Top lid was open during baking 5 . B read left in bread pan too long after pro- g r a m 6 . -
Page 53: Suggestions
S u g g e s t i o n s The following suggestions have a corresponding number found on the check list. Be sure to read both. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Open lid, remove bread pan and allow to cool. -
Page 54: Service Information
Please refer to warranty statement to determine if in-warranty service applies. This appliance must be s e rviced by a Toastmaster authorized service center. Unauthorized service will void warr a n t y. Consult your phone dire c t o ry under “Appliances-Household-Small-Service and Repair,” or call 1-800-947- 3744 in the U.S. -
Page 55: Recipe Index
RECIPE INDEX BREADS Chevre Cracked Pepper ... . . 21 Cinnamon Raisin Nut ....25 Cranberry Walnut ....24 Egg . - Page 56 This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You m a y have other rights which vary from state to state. ANY OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WA R- R A N T Y OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.
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