Toastmaster WBYBM1 - Manual (Page 33)

33
Bread Recipes
13. Turn pan upside down and shake several times to release the bread. Do not use
metal utensils inside the bread pan or machine. Remove the kneading paddle
and allow loaf to cool standing upright on wire rack approximately 15-30 minutes
before slicing.
14. When the bread has completely cooled, approximately 1 hour, store in an airtight
container.
15. Unplug the Breadmaker before cleaning. Clean bread pan after each use, DO NOT
IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions, page 91) Clean
inside of Breadmaker after each use.
Jalapeño Bread
Select White cycle.
1 LB 1.5 LB 2 LB
water 80º F/27º C 1⁄2 cup 3⁄4 cup 1 cup
oil 1-1⁄2 TBL 2-1⁄2 TBL 3 TBL
canned whole kernel
corn, well drained
1⁄2 cup 3⁄4 cup 1 cup
sliced jalapeño
peppers, well drained
2 TBL 3 TBL 1⁄4 cup
sugar 1 TBL 2 TBL 2-1⁄2 TBL
salt 1⁄2 tsp 1 tsp 1-3⁄4 tsp
bread flour 2 cups 3 cups 4 cups
corn meal 1 / 3
cup 1⁄2 cup 2/3 cup
fresh cilantro,
chopped
2 tsp 1 TBL 4 tsp
active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp
Sourdough Starter
active dry yeast 2-1⁄4 tsp
water 110º F/43º C 2 cups
bread flour 3-1⁄2 cups
sugar 1 TBL
Method
1. In a 4 quart glass container, dissolve yeast in water 110º F/43º C; let stand 5 min-
utes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture
will be thick; remaining lumps will dissolve during fermentation process.
2. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring
3 times a day. The starter will “rise and fall’ during the fermentation period and
become thinner as it stands. A temperature of 80º F/27º is best for the sour flavor
to develop. An ideal place is on the counter next to your range.