Toastmaster TBR15CAN - Manual (Page 39)

39. 38. Bread Maker Use and Care Guide
Dinner Roll Dough
9 rolls 24 rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal 3 ⁄
4
cup + 3 TBL 1 1 ⁄
2
cups + 2 TBL
Oil 2 TBL 1 ⁄
4
cup
Sugar 1 ⁄
4
cup 1 ⁄
2
cup
Salt 1 ⁄
4
tsp 1 ⁄
2
tsp
Bread Flour 2 1 ⁄
4
cups 4 1 ⁄
4
cups
RED STAR ® Active Dry Yeast 2 1 ⁄
4
tsp 3 1 ⁄
2
tsp
or
RED STAR
® QUICK•RISE ™ Yeast 1 1 ⁄
2
tsp 2 1 ⁄
2
tsp
or
Bread Machine Yeast
1 1 ⁄
2
tsp 2 1 ⁄
2
tsp
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. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room
temperature. To measure egg plus enough liquid to equal — after warming eggs, remove from
shell and place in a liquid measuring cup. Slowly add warm (80°F/27°C/baby bottle temperature)
liquid to measuring cup until it reaches the desired measurement.
3. Use a measuring spoon to measure the oil and add to the bread pan.
4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife
and add to the bread pan.
5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and
add to the bread pan.
6. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingredients.
7. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and
add to the bread pan.
8. Place the bread pan into the bread maker. Press down on rim until it snaps into place. Close lid.
9. Select DOUGH PROGRAM and press START.
10. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the
touch. At this time push down any dough or flour that may be on the sides of the pan.
11. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the bread
pan.
12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal
utensils inside the bread pan or bread maker.
13. Place on a lightly floured surface. Divide into pieces and shape.
14. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in
size.
15. Bake at 350°F/177°C for 20-30 minutes, or until done.
16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see
CLEANING & STORING.
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. Close the lid. Select DOUGH PROGRAM. Press START.
3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking
instructions.
◆ If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise
and damage the machine.
◆ Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe,
temperature and humidity level of your kitchen. The optimum temperature of the room for rising
is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making. After the dough comes
out of the bread maker, the dough ferments and rises before punching and resting. The gluten
becomes pliable and elastic with a soft, smooth quality. Fermentation conditions gluten, develops
flavor and leavens the product.
Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly
and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes
and check again. After punching down and dividing dough, cover and let rest 10 minutes. Resting
allows the gluten to relax and makes handling easier. Then shape the dough as desired.
Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let
the dough rise once, punch down, let rise again, punch down, let rest 10 minutes and shape.
Crust Treatments (use only with dough program)
Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake as directed.
Egg Yolk Glaze — For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tablespoon water
or milk.
Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 tablespoon water.
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled without sticking.
Shaping Rolls
Cloverleaf Rolls — Shape into 1/2 inch balls. Place 3 balls in each greased muffin tin and let rise until
double in size.
Crisscross Rolls — Shape into balls. Combine two of the balls and roll into a 1/8 inch thick square.
Cut strips 1/8 inch wide and place one strip across the top of each ball. Repeat this process, placing
the second strip in the opposite direction across the top of each ball.
Traditional Rolls — Shape into balls. For “pull apart” rolls, place dough balls with sides touching in a
baking pan. For “individual” rolls place dough balls 2 inches apart on a baking sheet.
Pan Sizes For Pull-Apart Rolls —
For a 1 lb. (9 rolls) recipe, use an 8 x 8 inch baking pan.
For a 1.5 lb. (18 rolls) recipe, use two 8 x 8 inch baking pans.
For a 2 lb. (24 rolls) recipe, use a 9 x 13 inch baking pan.