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Related Manuals for Breadman THE CORNER BAKERY
Summary of Contents for Breadman THE CORNER BAKERY
- Page 1 The Corner Bakery ® Bread & Dessert Maker Cookbook 61218...
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Page 2: Table Of Contents
Table of Contents Welcome to Bread Making ....3 Helpful Hints for Cakes ....48 Cake Recipes . -
Page 3: Welcome To Bread Making
Dear Breadman™ Customer: Welcome to the Breadman™ family of happy bread bakers! We’re sure you’ll find machine bread making to be a rewarding and tasty experience. Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of making homemade bread, they do require a bit of effort to achieve the best results. -
Page 4: Helpful Hints For Bread And Dough
Helpful Hints For Bread And Dough It is recommended that you read the following Use standard measuring spoons and level with reaches the appropriate consistency. On the information before you shop for your ingredi- a straight edge of a knife. other hand, if the mixture is too dry to form a ball or forms more than one ball, add 1 tea- ents. - Page 5 allow it to come to room temperature before suring cup and fill it to the 4 cup level with kneaded, gluten becomes elastic and gives the using it — this takes about 15 minutes. bread better structure. In contrast, all-purpose 110°F/27°C - 115°F/46°C water.
- Page 6 improves the volume and shape of the loaf sig- Liquids: Place the eggs (room temperature) in a liquid Activate The Yeast And Bind The nificantly. Many grocery stores stock gluten in measuring cup. Slowly add warm liquid Dough the flour section. Health food and nutrition (80°F/27°C) to measuring cup until you have In this cookbook, the term liquid refers to all centers also carry this item.
- Page 7 Salt: equal proportions. Liquid milk (80°F/27°C) may yeast from activating until the machine starts to Regulates Yeast Activity be substituted for water in equal proportions. mix. Also, be sure to reduce the amount of Salt is necessary to control the activity of The dry milk may then be eliminated altogether.
- Page 8 At the end of the dough program, you may 1801 North Stadium Boulevard remove the dough and freeze it for baking at a Columbia, Missouri 65202 Hours: 8:00 a.m. - 5:30 p.m. CST Email: consumer_relations@toastmaster.com Expert help is also available from Red Star ® Yeast (1-800-445-4746).
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Page 9: Bread Introduction
Bread Bread...As Easy As 1-2-3 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread machine. 2. Close the lid. Select the desired setting. Press START. 3. When the program is complete, remove bread bread pan from the bread machine using oven mitts. -
Page 10: Bread Recipes
White Bread 7. Place the pan into the bread machine. Close the lid. 8. Select BASIC PROGRAM, press BAKING to select crust color Size of Loaf 1 pound 2 pounds desired, and set timer to delay, or press START for immediate p cup + 1 TBL water 80°F/27°C 12 cups... -
Page 11: Cinnamon Raisin Bread
Cinnamon Raisin Bread Fat Free White Bread Size of Loaf 1 pound 2 pounds Size of Loaf 1 pound 2 pounds p cup p cup + 1 TBL water 80°F/27°C 12 cup + 1 TBL water 80°F/27°C 12 cups 1 TBL 2 TBL applesauce* 1 TBL... -
Page 12: Buttermilk Bread
Buttermilk Bread Peanut Butter Honey Bread Size of Loaf pounds 2 pounds Size of Loaf 2 pounds cultured buttermilk 1 cup 12 cups water 80°F/27°C 13 cups p cup 80°F/27°C peanut butter, any style 4 cup 3 cup 3 TBL honey 4 cup honey... -
Page 13: Cranberry Bread
Pesto Bread Italian Herb Bread Size of Loaf 2 pounds Size of Loaf 1 pound 2 pounds p cup + 2 TBL water 80°F/27°C 13 cups water 80°F/27°C 13 cups 3 cup prepared pesto 80°F/27°C 4 tsp 3 TBL salt 12 tsp sugar 1 TBL... -
Page 14: Hearty Nut Bread
Hearty Nut Bread Jalapeño Bread Size of Loaf 1 pound 2 pounds Size of Loaf 1 pound 2 pounds 2 cup water 80°F/27°C 1 cup 13 cups water 80°F/27°C 1 cup + 1 TBL 2 tsp 1 TBL 12 TBL 3 TBL 3 cup 2 cup... -
Page 15: Caraway Rye Bread
Corn Bread French Variation Bread Size of Loaf 1 pound 2 pounds Size of Loaf 1 pound 2 pounds p cup + 2 TBL egg, room temp. + enough water 80°F/27°C 12 cups p cup + 1 TBL water 80°F/27°C to = 12 cups sugar 1 TBL... -
Page 16: Honey Oatmeal Bread
Honey Oatmeal Bread White Wheat Bread Size of Loaf 1 pound pounds Size of Loaf 1 pound 2 pounds p cup water 80°F/27°C 1 cup 12 cups water 80°F/27°C 12 cups 1 TBL 12 TBL 1 TBL 2 TBL 4 cup honey 6 TBL salt... -
Page 17: Tomato Herb Bread
Tomato Herb Bread Size of Loaf 2 pounds p cup + 1 TBL water 80°F/27°C 2 TBL 2 cup low sodium vegetable juice 80°F/27°C salt 14 tsp sugar 2 TBL dry milk 2 TBL cilantro leaves, dried 2 tsp oregano leaves, dried 1 tsp garlic powder 1 tsp... -
Page 18: Sourdough French Bread
Sourdough Starter Basic Recipe & Method active dry yeast 24 tsp In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let water 110°F/43°C 2 cups stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. -
Page 19: Day Old Bread Uses
Day Old Bread Uses Breaded Pineapple Crunchy Bread Snacks bread, sliced 2 inch thick chunked pineapple 1 (15-oz) can 8 slices 4 cup cornstarch 2 TBL butter, melted 2 cup sugar dry seasoning mix* 4 tsp 4 cup butter *Use any one of the following: dried spaghetti sauce seasoning, dry white bread, 1 inch cubes 2 cups ranch dressing, Italian herb seasoning, garlic powder or garlic salt. -
Page 20: Fast Bake ™ Breads
Fast Bake Breads White Bread ™ Size of Loaf pound 2 pounds 110°-115°F/43°-46°C 14 cups 12 cups + 3 TBL The Fast Bake program, with hotter rise and bake temperatures, is ™ 22 TBL 1/4 cup convenient for baking a hot, fresh loaf of bread in under an hour. The sugar 2 TBL 3 TBL... -
Page 21: French Bread
10. When the beeper sounds the bread has finished baking. French Bread 11. Use oven mitts to carefully remove the bread pan. Size of Loaf 2 pounds water 110°-115°F/43° - 46°C 12 cups + 2 TBL CAUTION: The oven cavity, bread pan, kneading blade and bread 3 TBL will be very hot. -
Page 22: Cinnamon Raisin Nut Bread
Cinnamon Raisin Nut Bread Potato Bread Size of Loaf pounds Size of Loaf 2 pounds water 110°-115°F/43°- 46°C 14 cups + 1 TBL water 110°-115°F/43°-46°C 14 cups + 3 TBL 7 tsp 3 TBL brown sugar 32 TBL sugar 2 TBL salt 12 tsp salt... -
Page 23: Fat Free Bread
White Wheat Bread Fat Free Bread Size of Loaf 2 pounds Size of Loaf 2 pounds water 110°-115°F/43° - 46°C 12 cups + 3 TBL water 80°F/27°C 12 cups 3 TBL applesauce* 2 TBL 4 cup sugar sugar 3 TBL salt 2 tsp salt... -
Page 24: Dough Introduction
Dough Dough...As Easy As 1-2-3 1. Add ingredients to the pan in the order listed. Refer to page 4 for measuring information. Place the bread pan in the bread machine. 2. Close the lid. Select the DOUGH setting. Press START. 3. -
Page 25: Helpful Hints For Dough
Helpful Hints for Dough • If using delayed timer, make sure yeast is on top of flour, away from Dinner Roll Dough liquids. Yield 12 rolls 18 rolls 24 rolls • If you allow the dough to remain in the bread machine after the cycle egg, room temp. -
Page 26: Dough Recipes
Focaccia Bread Dough Method Yield 1 loaf 1. With oiled hands, evenly press dough into a greased 9-inch x 13- water 80°F/27°C 1 cup inch pan. Using your fingertips, make indentations in the dough. 3 cup olive oil 2. Cover, let rise in a warm place for 20 minutes or until double in sugar 2 tsp size. -
Page 27: Buttermilk Roll Dough
Wheat Dinner Roll Dough Buttermilk Roll Dough Yield 12 rolls 18 rolls Yield 12 rolls 18 rolls p cup water 80°F/27°C 12 cups cultured buttermilk 1 cup 12 cups 1 TBL 2 TBL 80°F/27°C 4 cup 4 cup brown sugar 2 TBL 3 TBL 2 tsp... -
Page 28: French Bread Dough
French Bread Dough Variations Add 4 cup dehydrated onion to dough recipe and French Onion Bread: Yield 1 loaf shape according to method. water 80°F/27°C 14 cups sugar 1 TBL French Loaf: Instead of step #1, shape the dough into one large round salt 1 tsp ball. -
Page 29: Cheesy Garlic Roll Dough
Cheesy Garlic Roll Dough Pita Pocket Dough Yield 18 rolls 24 rolls Yield 20 pita pockets egg, room temp. + enough water 80°F/27°C 13 cups water 80°F/27°C to = 1 cup 13 cups olive oil 8 tsp 2 TBL 3 TBL sugar 4 tsp 3 cup... -
Page 30: Challah Braid Dough
Refreshing Roll Dough Challah Braid Dough Yield 12 rolls 18 rolls Yield regular large egg, room temp. + enough egg, room temp. + enough p cup water 80°F/27°C to = 1 cup 12 cups water 80°F/27°C to = 1 cup + 1 TBL 4 cup 3 cup butter... -
Page 31: Pizza Crust Dough
Pretzel Dough Pizza Crust Dough Yield 16 pretzels Yield 1 thick or 2 thin 2 thick or 4 thin p cup water 80°F/27°C 14 cups water 80°F/27°C 1l cups egg yolk, room temperature* 1 TBL 2 TBL 1 TBL sugar 1 TBL 2 TBL 2 tsp... -
Page 32: Bagel Dough
Banana Wheat Bagel Dough Bagel Dough Yield 12 bagels Yield 8 bagels egg, room temp. + enough water 80°F/27°C 1 cup water 80°F/27°C to = 1 cup sugar 12 TBL 2 TBL salt 1 tsp honey 1 TBL bread flour 3 cups salt 12 tsp... -
Page 33: Almond Cherry Coffee Cake Dough
Almond Cherry Coffee Cake Dough Method Yield 1 coffee cake 1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rec- tangle. Spread filling over dough within 2-inch of edges. Starting water 80°F/27°C 1 cup with longest side, roll dough up tightly, pressing edges to seal. 1 TBL 2. -
Page 34: Cinnamon Roll Dough
Cinnamon Roll Dough Whole Wheat Pizza Crust Dough Yield 16 rolls Yield 2 thin crusts egg, room temp. + enough water 80°F/27°C 1 cup water 80°F/27°C to = 1 cup 2 TBL 3 TBL sugar 1 TBL 3 cup sugar salt 1 tsp salt... -
Page 35: Pie Crust Dough
Sticky Breakfast Bun Dough Pie Crust Dough Yield 12 buns Yield 2 crusts 2 cup egg, room temp. + enough water 80°F/27°C water 80°F/27°C to = 1 cup + 2 TBL shortening 1 cup 4 cup 4 tsp salt 3 cup sugar all-purpose flour* 24 cups... -
Page 36: Butter Introduction
Butter Butter...As Easy As 1-2-3 Although the old-fashioned churning method used to require a lot of time and elbow grease, making butter in your Breadman™ Corner Bakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in the refrig- erator. -
Page 37: Helpful Hints For Butter
Helpful Hints for Butter Basic Recipe & Method Tips Using Buttermilk • Heavy whipping cream or heavy Buttermilk is the liquid left after churning but- 1. Make sure your bread machine and pan cream will produce the most butter. ter. Most of the fat goes into the butter, not are at room temperature. -
Page 38: Butter Recipes
Flavored Butters Feta Cheese Butter 2 cup butter To make “flavored butters,” prepare plain butter as directed. Place but- feta cheese, crumbled 12-oz 2 tsp ter into a deep bowl and beat in ingredients with a electric mixer until Worcestershire sauce well blended. - Page 39 Spicy Lemon Chive Butter Lemon Oregano Butter 2 cup 2 cup butter butter 4 cup fresh chives, minced OR 2 TBL lemon juice dried chives 2 TBL fresh oregano, chopped OR 2 TBL fresh parsley, minced OR 2 TBL dried oregano 1 tsp 2 tsp dried parsley...
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Page 40: Breakfast Flavor Butters
Breakfast Flavor Butters Cinnamon Butter 2 cup butter Orange Marmalade Butter sugar 1 tsp 2 cup butter 4 tsp cinnamon orange marmalade 3 TBL Honey Butter Maple Butter 2 cup butter 2 cup butter 4 cup honey 4 cup pure maple syrup Strawberry Butter Praline Butter 2 cup... -
Page 41: Full Flavor Butters
Full Flavor Butters Red Bell Pepper Butter 2 cup butter Garlic Butter red bell pepper, chopped 2 cup butter lemon juice 12 TBL 4 tsp garlic salt 2 tsp dried tarragon 4 tsp garlic powder 4 tsp dried thyme 8 tsp salt 8 tsp ground white pepper... -
Page 42: Desserts Introduction
Desserts... -
Page 43: Helpful Hints For All Desserts
Helpful Hints for All Desserts Be sure to carefully read the Use and Care serrated knife and start on the outer edge, work- In addition, the majority of these recipes con- Guide, as well as the hints at the beginning of ing your way towards the center. - Page 44 Dessert Ingredients Cream Cheese: Use regular cream cheese stores. It should be packed down when measur- ing. In some cases this has been used instead of because it has a lower water content than low All-Purpose Flour: All-purpose flour is best for eggs because eggs will curdle in a pie filling or fat or no-fat cream cheese.
- Page 45 the total flavoring amount in any recipe. toasted in the oven but will still be crunchy Alteration of liquids will result in an over- and have a toasted flavor. baked or under-cooked dessert. Prepackaged Puddings: Some recipes call for Sugar: Use granulated sugar unless otherwise boxed pudding mix.
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Page 46: High Altitude Adjustments
High Altitude Adjustments At 6,000-6,500 feet, the following adjustments are recommended if these ingredients are in the recipe: You may have to make adjustments in the scratch cake recipes if you live above 3,000 feet. Try smaller amounts first, then make any neces- increase water or milk 1 TBL 4 tsp... -
Page 47: Cake Introduction
Cake Cake...As Easy As 1-2-3 1. Add ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. When the bread machine beeps, stir and add ingredients according to recipe directions. -
Page 48: Helpful Hints For Cakes
Helpful Hints for Cakes Cake Mixes Angel Food Cake Variation A one layer Jiffy ® cake mix will mix and bake perfectly on the dessert For a real variety of flavors, add 1 package of your favorite flavor of cycle. When preparing, use warm water (80°F/27°C) even though the Kool-Aid ®... -
Page 49: Cake Recipes
Carrot Cake 5. Use a dry measuring cup to measure sugar and level off with the straight edge of a knife. Add to pan. eggs, room temperature 2 Lg 6. Spoon flour into a dry measuring cup and level off with the 4 cup straight edge of a knife. -
Page 50: Chocolate Pudding Cake
Chocolate Pudding Cake Strawberry Pound Cake egg, room temp. + enough 1 Lg egg, room temperature 1 Lg l cup p cup milk 80°F/27°C to = canned strawberry pie filling butter, melted 1 TBL Jiffy ® one layer white cake mix chocolate cook &... -
Page 51: Chocolate Fudge Cake
Chocolate Fudge Cake Poppy Seed Pound Cake eggs, room temperature 2 Lg eggs, room temp + enough 1 Lg egg + 1 Lg yolk l cup p cup water 80°F/27°C milk 80 °F/27°C to = 3 cup 3 cup vanilla extract 2 tsp butter extract 12 tsp... -
Page 52: Hummingbird Cake
Pound Cake Hummingbird Cake egg, room temp. + enough 1 Lg eggs, room temperature 2 Lg l cup 4 cup milk 80°F/27°C to = 4 cup butter, melted 1 TBL banana, mashed vanilla extract 1 tsp pineapple, crushed, well drained 2 TBL 4 cup vanilla cook &... -
Page 53: Amaretto Butter Cake
Coffee Cake Amaretto Butter Cake egg, room temp. + enough 1 Lg eggs, room temperature 2 Lg l cup milk 80°F/27°C to = 4 cup 3 cup butter, melted 2 TBL water 80°F/27°C maple extract 2 tsp amaretto* 12 TBL Jiffy ®... -
Page 54: Apple Loaf Cake
Apple Loaf Cake Rum Cake eggs, room temperature 2 Lg egg, room temp. + enough 1 Lg 4 cup l cup water 80°F/27°C to = apple, peeled, slice 8 inch l cup butter, melted 1 TBL vanilla extract 1 tsp rum extract 2 tsp 4 cup... -
Page 55: Cheesecake Introduction
Cheesecake Cheesecake...As Easy As 1-2-3 1. Add ingredients to pan in the order listed. Place pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. At the beeps, stir or add ingredients according to recipe directions. 3. -
Page 56: Helpful Hints For Cheesecakes
Helpful Hints for Cheesecakes Vanilla Cheesecake eggs, room temperature 2 Lg vanilla extract 1 TBL Make your cheesecake at least a day ahead of time to allow the flavors lemon extract 1 tsp to mingle. And, as in all of these recipes, have all of the ingredients at orange extract 1 tsp room temperature before starting. - Page 57 9. Place pan in the refrigerator for 5 hours or overnight to chill. plate. Microwave for 12 - 2 minutes on high; mixing with a fork 10. Use a spatula to gently loosen the cheesecake from the sides of every 30 seconds until smooth 80°F/27°C. Place in pan. the pan before removing.
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Page 58: Cheesecake Recipes
Amaretto Orange Cheesecake Banana Split Cheesecake eggs, room temperature 2 Lg eggs, room temperature 2 Lg almond extract 22 tsp banana extract 1 TBL amaretto 1 tsp pineapple extract 2 tsp cream cheese, softened 3 (8-oz) pkg yellow food coloring 2 drops p cup sugar... -
Page 59: Chocolate Cheesecake
Chocolate Cheesecake Marbled Cheesecake semi-sweet chocolate chips 2/3 cup eggs, room temperature 2 Lg Melt before adding to pan. vanilla extract 2 tsp cream cheese, softened 3 (8-oz) pkg eggs, room temperature 2 Lg p cup sugar vanilla extract 2 tsp cornstarch 3 TBL cream cheese, softened... -
Page 60: Pudding, Pie Filling & Fudge
Pudding, Pie Filling & Fudge As Easy As 1-2-3 1. Add the ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. At the beeps, stir and add ingredients according to recipe instructions. 3. -
Page 61: Helpful Hints For Puddings/Pie Fillings
Helpful Hints for Puddings/Pie Fillings Topping Crust Serve the pie with a whipped topping if you desire. Any extract can be To make a cookie crust, coat an 8-inch to 9-inch pie dish with butter. added for extra flavor. Decorate with reserved cookie crumbs. Or, top Place 20 creme sandwich cookies with fillings intact in a food processor with coconut or marshmallows and place under broiler to brown. -
Page 62: Pudding/Pie Filling Recipes
8. Use a measuring cup to Bread Pudding measure the bread cubes. When the bread machine beeps 4 times water 80°F/27°C 4 cups (1:20), open the lid without stopping the machine and gently stir orange extract 1 tsp in the cubed bread. cinnamon 12 tsp 9. -
Page 63: Lemon Pie Filling
Rice Pudding Lemon Pie Filling 2 cup water 2 cups butter, melted p cup instant rice, rinsed yellow food coloring 5 drops Place rice and water in a microwave-safe bowl. Microwave on high for 2 sugar 2 cups minutes. Remove and allow to stand 2 minutes. Drain and discard water. lemon extract 1 TBL Place rice in pan. -
Page 64: Banana Pudding
Coconut Pie Filling Chocolate Marshmallow Pie Filling unflavored gelatin 1 envelope unflavored gelatin 1 envelope 4 cup 4 cup water water In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2 In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2 minutes and then microwave on high for 40 seconds. -
Page 65: Helpful Hints For Fudge
Helpful Hints for Fudge success, make sure all utensils are completely dry — even a drop of water As Easy As 1-2-3 will cause the chocolate mixture to stiffen and become granular. 1. Add the ingredients to the pan in the order listed. Place the pan Use vanilla-flavored almond bark in the Vanilla Fudge recipe because it in the machine. -
Page 66: Fudge Recipes
Mocha Chocolate Fudge 6. Use a dry measuring cup to measure cocoa powder; level off with the straight edge of a knife and add to the pan. powdered sugar 2 lb 7. Place the pan into the machine and close the lid. Select Put half in pan, placing other half aside. -
Page 67: Vanilla Fudge
Vanilla Fudge powdered sugar 2 lb Put half in pan, placing other half aside. butter, melted 1 cup cream cheese, softened 2 (8-oz) pkg vanilla extract 1 TBL Program Allow machine to begin mixing. Add one cup of the remaining powdered sugar at a time, allowing it to mix in after each addition. - Page 68 But, most likely, they are (a) hungry or (b) want also to earn a gourmet reputation. All the dessert recipes that come with the Corner Bakery are individually formulated and have successfully passed the rigorous standards of the Breadman™...
- Page 69 Further Reading Mary Crownover is the author of Cheesecake Extraordinaire (available in hardcover or paperback). To order a hardcover edition, please contact Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235. They may be reached by tele- phone at (800) 275-8188. To order a paperback edition, please contact Contemporary Books, Two Prudential Plaza, Chicago, Illinois 60601. They may be reached by telephone at (312) 540-4500.
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Page 70: Recipe Index
Index of Recipes Bread ........9 Sourdough French Bread ....18 Cheesecake . - Page 71 Pie Crust Dough ..... .35 Fast Bake Breads ..... . .20 Pudding, Pie Filling &...
- Page 72 For more information on Salton, Inc. products, E-mail us at: breadman Saltonusa.com or visit our website: 1801 North Stadium Boulevard http://www.breadman.com Columbia, Missouri 65202 or www.eSalton.com ©2003 Salton, Inc. P/N 61218...
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Questions and answers
I put my ingredients in the pan to mix dough, chose 6 (for dough) and hit start...nothing happened. Now what?
If your Breadman THE CORNER BAKERY is not starting after selecting the dough setting, check the following:
1. Ingredients Order: Ingredients must be added to the pan in the correct order. Refer to instructions for proper measuring and order.
2. Bread Pan Placement: Ensure the bread pan is properly placed in the machine.
3. Lid Closed: The lid must be closed before the machine will operate.
4. Start Button: Make sure you pressed the START button after selecting the dough setting.
If all steps are followed correctly and it still does not start, there may be a mechanical or electrical issue.
This answer is automatically generated