Toastmaster model tbr2 manual

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.

The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread. Refer to Helpful Hints for Bread and Dough for measuring information. 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.

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. 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. Place on a lightly floured surface. Divide into pieces and shape. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size.

Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 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. Combine orange peel and sugar.

Dip pieces in melted butter and then in orange peel-sugar mixture. Divide into thirds, making 3 10 inch long for regular, 13 inch long for large ropes with tapered ends.

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. 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. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope. Method 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet.

Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center. Unauthorized service will void your warranty.

The bread has an unusual aroma. The kneading blade comes out with the bread. 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 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.

Refer to power outage instructions. Open lid, remove bread pan and allow to cool. Page 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.

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.

Print page 1 Print document 56 pages. Rename the bookmark. Delete bookmark? Use this time to check dough ball and scrape ingredients from sides of pan. The beeper sounds when baking is complete. If you want to serve bread that has just been baked, press STOP pad and remove. You may remove the bread or leave it in the bread maker.

If left, it will automatically be kept warm for up to 1 hour during the keep warm process on all bake cycles except fast bake. The display window will show , and the colon will flash. At the end of keep warm, the display window will indicate last program selected.

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.

Always place the ingredients in the bread pan in the order listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for different size loaves.

Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in your results. When you are measuring liquids, use a clear glass or plastic liquid measuring cup. To ensure accuracy, set the measuring cup on the counter top and read the measurement at eye level. To measure your flour, spoon it lightly into a standard dry ingredient measuring cup and level it with a straight edge. Also, do not shake the cup or tap it on the counter top.

Do not scoop the flour with the measuring cup as this tends to pack more flour than the recipes call for. We have found that liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels. You should check the dough ball at the beep during the kneading process, see program specifications. At this point, the ball should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will leave a little dough on your finger.

Push down any dough or flour that may be on the sides of the pan. If it does not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time until it reaches the appropriate consistency. On the other hand, if the mixture is too dry to form a. Add more water if necessary. When preparing bread in the Fast Bake program, the dough ball will be a very soft, loose ball with a smooth texture and will be sticky to the touch.

When touched it will leave dough on your finger. We found that we did not have to vary the amount used when we substituted one for the other. When using bread machine yeast, follow the package instructions. They may be substituted in equal amounts. You will find that this program requires more yeast than other programs. When the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates.

Therefore, we recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for up to 6 months. Measure out the amount you need and allow it to come to room temperature before using it — this takes about 15 minutes. If you have any doubt regarding the activity of the yeast, you may use one of the following tests to determine its strength. Each test calls for a different amount of yeast as a base ingredient.

This gives you more bread choices once the test is complete. The yeast mixture should not be used for the fast bake program. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active.

The sugar does not need to be adjusted. All types of flour are affected by many factors, such as milling grades, moisture content, length of storage and manufacturing processes. Adjustments to the recipes may need to be made to compensate for climactic changes in different regions to ensure an excellent loaf.

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. As a result, bread made from all-purpose flour will be smaller and more dense. Several well-known mills now market bread flour. It is labeled bread flour on the package and is available at grocery stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours, such as rye, barley, oats, soy, rice and buckwheat add flavor and fiber to breads but do not add structure to the dough.

Therefore, wheat flour is essential as a base when making bread. Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both protein and starch, and mills now can remove most of the starch leaving only the protein gluten. When gluten is added to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly.

Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer.

Be sure, however, to allow all flours to return to room temperature before placing in the bread maker. Our recipes were developed using vegetable oil.

You may use any type of oil or substitute in equal proportions solid shortening or real butter divide them into small pieces. We have found no noticeable difference in flavor but the crust may be more crisp with real butter. We do not recommend the use of margarine as it tends to make the crust tough. When we use the term liquid, we are referring to all wet ingredients used in the recipe.

With this water temperature, the yeast activates gradually to accommodate these programs. The warmer temperature is necessary for the yeast to activate quickly to accommodate this specially designed program.

Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature. Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding cinnamon and garlic to the dough in a bread maker, however, presents a problem.

Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is baking, the flavor is dissipated in the baking process. For more flavor, use cinnamon and garlic as spread for the bread rather than adding to the dough.

When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if used in excessive amounts, may inhibit the rising of the bread. 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. Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react.

The loaf of bread will be small and dense. Dried fruits also contribute sugar to the bread dough. We do not recommend adding any more than is specified in each recipe. In addition, we do not recommend the use of artificial sweeteners because the yeast cannot react with them. In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that your results may vary from ours.

If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you. Of course, we cannot guarantee their results. Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. The dry milk may then be eliminated all together. The loaf will be slightly smaller. Salt-free recipes are not successful.

The bread will be more coarse. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar — no artificial sweetener should be used. However, any brand may be used.

Refer to yeast ingredient section for other yeast substitutes. Use mixes labeled for up to 2 pound loaves. For best results, use the basic program. Even though we offer a wide variety of recipes for bread and dough, you may be looking for one that we have not included in our recipe book.

Bread maker helpful hints and recipe books are available at book and retail stores. They offer a wide variety of recipes. Refer to the features section of this book for the best bread program to use for other recipes. Minor adjustments may be necessary for best results. High elevations may make dough rise faster.

We recommend that you try the recipe as it is printed first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. You may also have to increase the liquid because of the drier air; start with 1 tablespoon and increase it if necessary. The addition of gluten will help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour unless specified otherwise in the recipe. When freezing bread and rolls, cool them before wrapping in plastic wrap.

Place them in a plastic bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results. At the end of the dough program, you may remove the dough and freeze it for baking at a later time.

Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several hours.

Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the original size. Because the dough is not room temperature, you will find it takes longer than usual to rise.

Bake according to recipe instructions. 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.

The illustrations in this use and care guide are for information purposes only. You may find your bread maker looks different, however, the steps for operation are the same. Use a rubber spatula to smooth the dry ingredients in the bread pan; be sure to spread into all corners. Lightly tap the pan 3 times on the counter top to settle the ingredients. Add yeast on top.

If the pan does not snap securely into place, remove bread pan.