Toastmaster 1195, Use And Care Manual

20

Eggs are also considered part of the total liquid amount. One egg should measure 

1

⁄

4

cup. If it

does not, add additional water to equal 

1

⁄

4

cup per egg.An egg white is equal to 

1

⁄

8

cup. If it does

not, add additional water to equal 

1

⁄

8

cup. Eggs need to be at room temperature before putting

them in the machine. If eggs are taken directly from the refrigerator, place them in a bowl of
warm water to take off the chill before cracking. DO NOT USE EGGS WITH THE DELAYED
SETTING.

Recipes which require nonfat dry milk can be substituted with milk. Omit the dry milk and
replace part or all of the water in the recipe with milk. Dry milk, like liquid milk will make the
crumb structure have a more velvety texture. Fresh milk is not recommended with the delayed
setting.

CINNAMON AND GARLIC: NOT TRUE
FRIENDS OF YEAST DOUGH

Although cinnamon is associated very closely to the nostalgic senses of bread, it has not been
a part of the actual dough. Previously, cinnamon and sugar were sprinkled on dough before it
was rolled up in a jelly roll fa s h i o n . Adding it to the dough in a bread machine presents a
p r o bl e m . Cinnamon acts to bread dough as meat tenderi zer acts to meat - breaking dow n
the str u c t u r e. Although it smells wonderful as it is baking, the flavor is dissipated in the baking
process. DO NOT ADD MORE than listed in the recipe.

G a rlic inhibits yeast activity. DO NOT ADD MORE than listed in the recipe. For more garl i c
f l avo r use it in a spread for the bread rather than adding it to the dough.

BREAD MIXES

Use mixes labeled for up to 2 pound loaves. For best results use the No. 1 (Basic LIght)
Program. Note: If using the delayed program, reduce the amount of water by 1 tablespoon.
Layer ingredients in bread pan in the following sequences:

Note: When baking a mix with

a high sugar content such
as cinnamon, raisin or apple
walnut, use the sweet cycle.

If additional assistance is needed, expert help is available from Toastmaster (1-800-947-3744)
or from RED STAR® YEAST (1-800-445-4746 #4).