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Anleitung Zusammenfassung
. . . . . . . . . . . . . . . . . . . . . .2 BEFORE YOU BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3-5 BREAD BAKE RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6-13 DOUGH RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-22 BUTTER RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-28 THE BREAD BOX™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30 Meet Your Toastmaster Bread Box™ BREAD & BUTTER MAKER Congratulations on your purchase of the Toastmaster Bread Box™! With eight BAKE settings, a DOUGH setting and a BUTTER CHURN setting to choose from, you are on your way to enjoying the fresh baked goodness of all sorts of homemade breads topped with freshly churned butter. You can gather and measure the ingredients in just a few minutes. The Toastmaster Bread Box™does the rest of the work with automatic ease and efficiency-combining and mixing the ingredients, kneading the dough, timing the resting and rising periods, shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread. If you want to make rolls, coffee cakes, or breads in special shapes, the Toastmaster Bread Box™will prepare the dough for you, the tricky part. Another great feature of the Toastmaster Bread Box™ is the Delayed Finish which allows you to delay completion of your bread or dough. You can add ingredients in the evening and have warm, fresh-baked bread for breakfast, or have the dough ready to shape into cinnamon rolls for brunch. Making butter in the Toastmaster Bread & Butter Maker is as easy as 1 - add heavy whipping cream, 2- select Butter Churn program, 3 - remove fresh butter. Before you start, using the Toastmaster Bread Box™, carefully read the information and guidelines, so that your first attempt is a successful one. 2 ALTITUDE CHART The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it doesn’t work as printed. All recipes were developed at sea level - approximately. Adjustments may be necessary if your altitude is 2000 feet or higher. Try the recipe as printed first unless you have experimented on other recipes and have an idea of what to change. REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to change other recipes. The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic bread machine. Sea Level 2000 Feet 4000 Feet 6000 Feet 7500 Feet 8500 Feet Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t Sugar as is as is -1 t -1 t -2 t -2 t Salt as is as is as is as is +1/8 t +1/8 t Gluten as is as is as is +1 1/2 t +1 1/2 t +2 t Liquid as is +2 T +1/4 c +3/8 c +1/2 c +1/2 c The following chart is for a 11.2 pound loaf of bread using 3 cups of bread flour in an automatic bread machine. Sea Level 2000 Feet 4000 Feet 6000 Feet 7500 Feet 8500 Feet Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t Sugar as is as is -1 t -1 t -2 t -1 T Salt as is as is as is as is +1/4 t +1/4 t Gluten as is as is as is +2 t +2 t +2 1/4 t Liquid as is +2 T +1/4 c +3/8 c +1/2 c +5/8 c The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic bread machine. Sea Level 2000 Feet 4000 Feet 6000 Feet 7500 Feet 8500 Feet Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t Sugar as is as is -1 t -1 t -2 t -1 T Salt as is as is as is as is +1/4 t +1/4 t Gluten as is as is as is +2 1/4 t +2 1/2 t +2 3/4 t Liquid as is +2 T +1/4 c +3/8 c +1/2 c +5/8 c 3 1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In Utah, the dough can rise 21.2 to 3 times its volume in the first rising before it is ready to punch down. Recipes need less yeast as the altitude increases to slow the rising so that the dough has time to develop a good flavor and texture. The higher the altitude, the greater the internal pressure on baked goods; therefore, the faster they rise. 2 . Sugar weakens the cell structure of the dough so it must be reduced to have adequate rising. 3. Salt is increased to avoid overproofing. 4. The addition of gluten helps to protect the cell structure of the dough from over stretching so that it doesn’t have a coarse texture, and the product will not fall. The automatic bread machine tends to over knead at higher altitudes making it necessary to add gluten to the recipe. 5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a moisture problem and not the yeast. More Information : Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary to achieve the proper dough consistency. Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it has been open more than 2 months, check its freshness with the following test. To test yeast, use a liquid measurin...