Toastmaster Bread Box Plus 1145 Use And Care Manual Recipe Book
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Toastmaster Bread Box Plus 1145 Use And Care Manual Recipe Book

Toastmaster Bread Box Plus 1145 Use And Care Manual Recipe Book

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READ AND SAVE THESE INSTRUCTIONS
Bread Box
™
Plus Bread Make r
Use and Care Guide
?? QUESTIONS ??
Recipe Book
B e fore Contacting Your Retailer Call
Model 1145
TOLL-FREE 1-800-947-3744
and talk to one of To a s t m a s t e r 's Expert s.
WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal
i n j u ry or death. Please fo l l ow all safety instructions.

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Summary of Contents for Toastmaster Bread Box Plus 1145

  • Page 1 READ AND SAVE THESE INSTRUCTIONS Bread Box ™ Plus Bread Make r Use and Care Guide ?? QUESTIONS ?? Recipe Book B e fore Contacting Your Retailer Call Model 1145 TOLL-FREE 1-800-947-3744 and talk to one of To a s t m a s t e r ’s Expert s. WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal i n j u ry or death.

  • Page 2: Table Of Contents

    TABLE OF CONTENTS IMPORTANT SAFEGUARDS ............3 BEFORE YOUR FIRST USE .

  • Page 3: Important Safeguards

    13. Do not unplug while unit is in operation. 14. Do not use appliance for other than intended use. 15. Use accessory attachments only if recommended by Toastmaster Inc. 16. 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 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. The bread maker will bake up to a 2 pound loaf of bread.

  • Page 5: Bread Maker Introduction

    BREAD MAKER INTRO D U C T I O N PA RT S Removable Bread Pan Handle Handle Kneading Blade (Flat Side Down) French Course Selection Bread Pan Viewing Window Shaft (Rotates the Kneading Blade) Air Exhaust Display Bread Pan Clip Oven Cavity...

  • Page 6: Control Panel

    C O N T ROL PA N E L T I M E C RU S T D E L AY T I M E I N D I C ATO R Press T I M E Press CRUST to a r r ows choose LIGHT, After setting the...

  • Page 7: Features

    F E AT U R E S COURSE SELECT The control panel will let you choose different courses, loaf sizes and crust colors (for most courses). All courses except jam 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

    P ROGRAM SPECIFICAT I O N S course course process delay display time keep number name & size timer preheat knead knead for beep* rise punch rise punch rise bake warm 1.basic medium 2.0 LB 18:00-3:10 2:53 50 min 2. basic dark 2.0 LB 18:00-3:20 —...
  • Page 9 P ROGRAM SPECIFICAT I O N S course course delay display time keep process number name & size timer preheat knead knead for beep* rise punch rise punch rise bake warm 43. French medium 1.0 LB 18:00-3:25 3:08 50 min 44.
  • Page 10 PROGRAM SPECIFICATIONS course course delay display time keep process number name & size timer preheat knead knead for beep* rise punch rise punch rise bake warm 82.pizza dough 18:00-:50 — 5 min 15 min 30 min — — — — —...

  • Page 11: 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 ingredi- ents except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature).When preparing bread for the FAST BAKE course, all liquid temperatures must be 115°F/46°C.

  • Page 12: Ingredients

    If at the end of the 10 minutes the yeast has multiplied to the 1/2 cup mark, it is ve ry 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 ye a s t .

  • Page 13: Substitutes

    higher oil content, will become rancid much more quickly than white flour and should always be kept in the freeze r. Be sure, howeve r, to allow all flours to return to room temperature before placing in the bread m a ke r. Fa t : Dough Enhancer and Conditioner Our recipes were developed using ve g e t a ble oil.

  • Page 14: Bread Mixes And Other Cook Books

    Liquid milk wa rmed to the correct temperature for that course may be substituted for water in equal pro- p o rt i o n s. The dry milk may then be eliminated all together. The loaf will be slightly smaller. S a l t Salt-free recipes are not successful.

  • Page 15: Programming

    P RO G R A M M I N G P ROGRAMMING BREAD MAKER COURSES The fo l l owing are the general steps for using the bread make r. Depending on the courses or recipe that you choose, some steps may not apply or there may be additional steps. R e fer to the Breads, Fast Bake B r e a d s, Cakes &...
  • Page 16 Close the lid. Plug into 120 V ~ 60 Press START. The time left for the Hz outlet.The bread maker will course to be finished, the loaf beep and the display indicator will size chosen, the crust color cho- light up with flashing zeros. sen, and the process being performed are displayed.

  • Page 17: Programming Delay Timer

    PROGRAMMING DELAY TIMER The delayed timer can be set to delay bread making up to 18 hours. At the selected time, delicious bread will be ready. The delay works for all programs except fast bake, jam and mix. 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 the liquid.This will keep the yeast from activating until the bread maker starts to mix.
  • Page 18 BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker. 2. Close the lid. SELECT the bread course, choose the LOAF size and CRUST color. Press START. 3.

  • Page 19: Breads

    B R E A D S We suggest starting your bread baking with this White Bread Recipe. Follow each step carefully. These steps, a summary of previous pages, have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe . WHITE BREAD 1 LB 1.5 LB...

  • Page 20: French Bread

    FRENCH BREAD 1 LB 1.5 LB 2 LB water 80°F/27°C 3/4 cup + 2 T B L 1 cup + 2 T B L 1 1/2 cups o i l 1 T B L 1 1/2 T B L 2 T B L s u g a r 1 T B L 1 1/2 T B L...

  • Page 21: Sourdough Bread

    SOURDOUGH STA RT E R a c t i ve dry ye a s t 2 1/4 tsp water 110°F/43°C 2 cups bread flour 3 1/2 cups s u g a r 1 T B L In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar.

  • Page 22: Cinnamon Raisin Bread

    CINNAMON RAISIN BREAD 1 LB 1.5 LB 2 LB water 80°F/27°C 3/4 cup 1 cup 1 cup + 6 T B L o i l 1 T B L 1 1/2 T B L 2 T B L b r own sugar 1 1/2 T B L 2 1/2 T B L 3 T B L...
  • Page 23 S OY ALMOND FRUIT BREAD For best results, use light crust control selection. 1.5 LB water 80°F/27°C 1 cup o i l 3 T B L almond ex t ra c t 1/2 tsp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d ry milk...

  • Page 24: Sweet Walnut Bread

    S OY HERB BREAD For best results, use light crust control selection. 1.5 LB water 80°F/27°C 1 cup + 2 T B L o i l 2 T B L s u g a r 3 T B L s a l t 1 1/2 tsp d ry milk 1 T B L...

  • Page 25: Corn Bread

    CORN BREAD 1 LB 1.5 LB 2 LB egg room tempera t u r e plus enough water 80°F/27°C to equal 3/4 cup + 1 T B L 1 cup + 2 T B L 1 cup + 3 T B L o i l 2 T B L 3 T B L...
  • Page 26 P OTATO BREAD 1 LB 1.5 LB 2 LB egg(s) room tempera t u r e plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 3 T B L 1 1/4 cups + 2 T B L o i l 2 T B L 2 TBL + 2 tsp 3 T B L...
  • Page 27 WHOLE W H E AT This whole wheat loaf will be short and dense. For a lighter textured loaf, use the Whole Wheat with Gluten recipe. For best results, use light crust control selection. 1.5 LB water 80°F/27°C 1 cup o i l 3 T B L m o l a s s e s...

  • Page 28: Seven Grain Bread

    SEVEN GRAIN BREAD 1.5 LB 2 LB water 80°F/27°C 1 cup + 2 T B L 1 1/2 cups o i l 1 1/2 T B L 2 T B L h o n ey 2 tsp 1 T B L s a l t 1 tsp 1 tsp...
  • Page 29 HONEY BANANA WHOLE W H E AT BREAD 1.5 LB 2 LB water 80°F/27°C 3/4 cup 3/4 cup + 3 T B L o i l 1 T B L 1 1/2 T B L h o n ey 3 T B L 1/4 cup vanilla ex t ra c t 1/2 tsp...

  • Page 30: Pumpernickel Bread

    PUMPERNICKEL BREAD 1.5 LB 2 LB water 80°F/27°C 1 1/4 cups 1 1/2 cups o i l 1 T B L 1 1/2 T B L m o l a s s e s 1 1/2 T B L 2 T B L d ry milk 3 T B L 1/4 cup...

  • Page 31: Helpful Hints For Bread And Dough

    FAST BAKE BREADS . . . AS EASY AS 1 - 2 - 3 The FAST BAKE course, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread courses, with lower rise and bake temperatures, will bake a taller more developed loaf of bread.

  • Page 32: Fast Bake Breads

    FAST BAKE BREADS We suggest starting your fast bake bread baking with this White Bread Recipe. Follow each step careful- ly, noticing the water temperatures must be 115°F/46°C and that Quick•Rise, RapidRise, Bread Machine or Instant Active Dry yeast must be used. WHITE BREAD 1 LB 1.5 LB...
  • Page 33 WHITE W H E AT BREAD 1 LB 2 LB water 110°-115°F/43°-46°C 3/4 cup + 3 T B L 1 1/2 cups + 3 T B L o i l 1 T B L 3 T B L s u g a r 3 T B L 1/4 cup s a l t...

  • Page 34: Honey Granola Bread

    HONEY GRANOLA BREAD 2 LB water 110°-115°F/43°-46°C 1 1/2 cups + 1 T B L o i l 6 T B L h o n ey 2 1/2 T B L s a l t 2 tsp d ry milk 3 T B L bread flour 4 1/4 cups...

  • Page 35: Day Old Bread Recipes

    PIZZA BREAD 1 LB 2 LB water 110°-115°F/43°-46°C 3/4 cup + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepperoni, thinly sliced 1/2 cup 1 cup Pa rmesan cheese, gra t e d 2 T B L 1/4 cup...

  • Page 36: Cakes And Quick Breads

    BREAD PUDDING white bread, 1 inch cubes 1 1/2 cups vanilla cook & serve pudding & pie filling 1 3-oz box c i n n a m o n 1 tsp milk, liquid 2 cups Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling —...

  • Page 37: Sweet Corn Bread

    SWEET CORN BREAD eggs room tempera t u r e milk 80°F/27°C 1 cup bu t t e r, melted 1/4 cup s u g a r 1/4 cup s a l t 1 tsp a l l - p u rpose flour 1 cup c o rn meal 1 cup...

  • Page 38: Banana Nut Cake

    PINEAPPLE COCONUT SPICED APPLE POUND CAKE POUND CAKE eggs room tempera t u r e, eggs room tempera t u r e lightly beaten c rushed pineapple, undra i n e d 1 cup bu t t e rmilk 80°F/27°C 1/4 cup bu t t e r, softened 1/4 cup...

  • Page 39: Doughs And Pizza Doughs

    DOUGHS & PIZZA 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 40: Dinner Roll Dough

    DINNER ROLL DOUGH 12 ro l l s 24 ro l l s 1 LB 2 LB egg room temperature plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 5 T B L o i l 2 T B L 1/4 cup s u g a r 2 T B L...
  • Page 41 F O C ACCIA DOUGH 1 loaf 1.5 LB water 80°F/27°C 1 cup o l i ve oil 1/3 cup s u g a r 2 tsp s a l t 1 tsp bread flour 3 cups Italian seasoning 1 tsp a c t i ve dry ye a s t 1 1/2 tsp PIZZA DOUGH COURSE...

  • Page 42: Buttermilk Roll Dough

    W H E AT DINNER ROLL DOUGH 12 ro l l s 18 ro l l s 1.5 LB 2 LB water 80°F/27°C 3/4 cup 1 1/2 cups o i l 1 T B L 2 T B L b r own sugar 2 T B L 1/4 cup s a l t...

  • Page 43: French Bread Dough

    FRENCH BREAD DOUGH (Italian Loaf, French Rolls and French Twists) 1 loaf 1.5 LB water 80°F/27°C 1 1/4 cups s u g a r 1 T B L s a l t 1 tsp bread flour 3 1/2 cups a c t i ve dry ye a s t 1 T B L DOUGH COURSE G l a ze...

  • Page 44: Cheezy Garlic Roll Dough

    CHEEZY GARLIC ROLL DOUGH 18 ro l l s 24 ro l l s 1.5 LB 2 LB egg room temperature plus enough water 80°F/27°C to equal 1 cup 1 1/3 cups o i l 2 T B L 3 T B L s u g a r 1/3 cup 1/2 cup...
  • Page 45 REFRESHING ROLLS DOUGH 12 ro l l s 18 ro l l s 1.5 LB 2 LB water 80°F/27°C 1 cup 1 1/2 cups o i l 1/4 cup 1/3 cup b r own sugar 1/3 cup 1/2 cup s a l t 1 tsp 1 1/2 tsp bread flour...

  • Page 46: Challah Braid Dough

    CHALLAH BRAID DOUGH r e g u l a r l a rge 1 LB 2 LB egg(s) room temperature plus enough water 80°F/27°C to equal 3/4 cup 1 1/2 cups o i l 2 T B L 1/4 cup s u g a r 1 1/2 T B L 2 T B L...

  • Page 47: Pizza Crust Dough

    WHOLE W H E AT PIZZA CRUST DOUGH 1 thick or 2 thin crusts 1 LB water 80°F/27°C 1 cup o i l 2 T B L s u g a r 1 T B L s a l t 1 tsp whole wheat flour 1 cup...

  • Page 48: Bagel Dough

    BAGEL DOUGH 8 bage l s 1.5 LB water 80°F/27°C 1 cup s u g a r 1 1/2 T B L s a l t 1 tsp bread flour 3 cups a c t i ve dry ye a s t 2 1/4 tsp DOUGH COURSE G l a ze...

  • Page 49: Almond Cherry Coffee Cake Dough

    ALMOND CHERRY COFFEE CAKE DOUGH 1 coffee cake 1.5 LB water 80°F/27°C 1 cup o i l 1 T B L s u g a r 1 1/2 T B L s a l t 3/4 tsp d ry milk 1 T B L bread flour 3 1/4 cups...

  • Page 50: Cinnamon Roll Dough

    CINNAMON ROLL DOUGH 16 ro l l s 24 ro l l s 1.5 LB 2 LB egg(s) room temperatuare plus enough water 80°F/27°C to equal 1 cup 1 1/2 cups o i l 1/4 cup 1/3 cup s u g a r 1/3 cup 1/2 cup s a l t...
  • Page 51 STICKY BREAKFAST ROLL DOUGH 12 ro l l s 18 ro l l s 1.5 LB 2 LB egg(s) room temperature plus enough water 80°F/27°C to equal 1 1/4 cups 1 1/2 cups o i l 3 1/2 tsp 1/3 cup s u g a r 1/3 cup 1/2 cup...

  • Page 52: Soft Pretzel Dough

    SOFT PRETZEL DOUGH 16 pretze l s 1.5 LB water 80°F/27°C 1 1/4 cups egg yolk, room tempera t u r e o i l 1 T B L s u g a r 2 T B L s a l t 1 tsp white pepper 1/8 tsp...

  • Page 53: Jam

    JAM . . . AS EASY AS 1 - 2 - 3 JA M b e r ries - fru i t 3 1/2 cups - 2 lb frozen or 1 1/2 lb fresh s u g a r 1 1/4 cups lemon juice 3 T B L C AU T I O N : DO NOT EXCEED THESE AMOUNTS...

  • Page 54: Mix

    MIX . . . 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 into the bread maker. Close the lid and SELECT the mix course.

  • Page 55: Pie Crust

    DUMPLINGS PIE CRUST milk 80°F/27°C 1 cup water 80°F/27°C 1/2 cup 1/2 cup 3/4 cup salt 1/4 tsp salt 1/4 tsp all-purpose flour 2 2/3 cups all-purpose flour 2 1/2 cups baking powder 4 tsp MIX COURSE MIX COURSE Method 1.
  • Page 56 BUTTER COOKIES CHOCOLATE SUGAR COOKIES milk 80°F/27°C 3 TBL eggs room temperature egg room temperature butter, softened 1 cup butter, melted 1 cup vanilla extract 1 1/2 tsp sugar 1 cup sugar 3/4 cup salt 1/2 tsp cocoa powder 1/3 cup vanilla extract 1 tsp all-purpose flour...
  • Page 57 CLEANING & STO R I N G 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 representative.

  • Page 58: Before Calling For Service

    BEFORE CALLING FOR SERV I C E Questions and Answ e rs Questions Answers Why does the height and shape of The height and shape of bread may differ bread differ in each loaf? depending on the ingredients, room tempera- ture and length of the timer cycle.

  • Page 59: Check List

    C h e ck List Bread Smoke Sides of Bread Bread falls/ Short & Slices BAKING RESULTS: maker emitted bread rises too coarse dense uneven & does not from collapse/ much/ texture texture sticky operate/ steam bottom is coarse ingredients vent/ damp texture...
  • Page 60 S u gge s t i o n s The fo l l owing suggestions have a corresponding number found on the check l i s t . Be sure to read both. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3.

  • Page 61: Service Information

    Please refer to wa r ranty statement to determine if in-wa r ranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void wa r ra n t y. Consult your phone directory under “ A p p l i a n c e s - H o u s e h o l d - S m a l l - S e rvice and Repair”, or call 1 - 8 0 0 - 9 4 7 - 3 7 4 4 in the U.S.

  • Page 62: Recipe Index

    RECIPE INDEX BREAD PITA POCKETS ....44 CHEESE ......28 PIZZA CRUST .

  • Page 64: One Year Limited Warranty

    ONE YEAR LIMITED WARRANTY Toastmaster Inc. wa r rants this product, to original purchaser, for one year from pur- c h a s e date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc.This warranty gives you specific legal rights.

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