My machine says liquids first, then dry, then yeast on top.

I use mine for mixing, kneading and rising only too.

I follow the liquid, dry and yeast ontop no matter what recipe I stick in there.

Here is a link that might be useful: This is

Hi maryanne, I found this number , and also this link which is for manuals. Hope this helps. I can't help you in how to adjust normal recipes for bread machine. Sorry. I do have a bread machine, and for mine anyways the wet goes in first then the dry and then the yeast.

Shelley

just call toll free 1-800-947-3744 toastmaster customer service. They send you the manual for $5.00 (per mail) or for free (per e-mail).

http://www.esalton.com/cgi-bin/95EEDC95/mac/template.mac/loadHtmlPage?htmlPage=manuals.html

I've had a few bread machines & instructions have been a bit different, mostly wet then dry. I go by that, but I've mixed it up & had no problems. I have seen a hint somewhere to wait to add salt til it has started mixing, something about salt killing yeast. Seems like it did do a bit better after I started doing that. Like Terri, I only let it go through the first rise. I've used normal yeast recipes for it too, but I adjust the recipe for a single loaf of bread, about 3 cups of flour for mine.

Mine says specifically in big black print, always: liquid first, then all flours, salts, etc. (It's true not to put the yeast next to the salt. I always put the salt over to the side so it does not directly hit it right off) Lastly, make a small well and add yeast. You don't want the yeast reacting with the liquid too fast. I made pumpernickel in my breadmaker (dough only) three times in the last week. The only time that the dough did not turn out correctly, I had accidentally, without thinking, put the dry in and the liquid last. It did not mix well, and the dough was watery. When I did it properly, wet, dry, yeast from bottom to top, the dough came out perfect.
Have fun with your lucky find. I love my breadmaker! I don't bake the bread in it, but I love to make my dough in it, then finish by hand.
Sherry

thanks everyone. i'll have to go in hunt up recipes.

shelly, that was my first stop -- i'm hoping they can come up with something. so far i'm "on a list".

maryanne

Okay, Maryanne, no need to go hunt up a recipe - here's a WONDERFUL bread machine recipe for low-fat French bread. Our family loves this!

FRENCH BREAD - LOW FAT
For bread machines

2 stiffly beaten egg whites
1 cup (less 1 tbsp) water
3 cups bread flour
2 tbsp sugar
1 tsp salt
1-1/2 tsp dry yeast
2 tbsp margarine (light)

Add ingredients to pan in order listed, unless your machine asks for dry ingredients first. Program for "bread" (1-1/2 lb loaf) or regular setting for white bread. Push "start". Remove bread from the pan when done. (Recipe said 4 hours, but my machine is done in 2 hrs 45 minutes on that setting.) Recipe makes a 1-1/2 lb loaf.

Calories for a slice (24 slices for the bread): 120.
Calories from fat: 9.
Total carbs: 27 gm.

Like everyone else, I use my bread machine to mix the dough and for the first rise, then pull it out, shape it, rise it again, bake it.

Salt and yeast should be kept separated, as was mentioned. I put the liquid in the bottom, then add the salt to the liquid, then the flours on top, then a well with the yeast. That way it is quite separated and will take a little while to come in contact with the salt. It makes sense to me to put the liquid in the bottom because it would be very difficult for the blade to mix if there is a lot of flour and only a little liquid (as would be the case if you put dry in first). With liquid on the bottom, it will more gradually bring in the dry ingredients.

IME, when I use a "regular" recipe in the bread machine it comes out a little bit drier - I think because it is mixed better. You can open the machine when its running (even though the instructions say not to). Let it mix for a few minutes, till everything is mixed together, then open it and see if it needs either more flour or water - you should be able to tell by the texture of the dough. Otherwise, you shouldn't have a problem adapting recipes.

Have fun! I make an average of two loaves a week - one for sandwiches, one french or italian type for dinner.

Here is the French bread recipe I use (with comments from the book and my own comments):

PAIN ORDINAIRE
Plain French Bread

Light and fluffy with a thin, crisp crust, this is the everyday bread of France thats only at its peak for about 8 hours after baking. Master this recipe and you can have French bread any time you want.
Dont believe for a minute that you can bake real French bread in your bread machine on the French bread setting. Technique is all. Use your bread machine on the dough setting, then form the loaves by hand, bake them on a stone or in a French baguette baking pan. That, friends, is French bread. The ordinary kind.

1 ¼ cups water
3 cups bread flour (I use 3 ¼ cups)
2 ½ teaspoons bread machine yeast
1 teaspoon salt
1 egg white whisked together with 1 tablespoon water for glaze

Combine the ingredients except egg wash in the bread machine pan and process on the dough setting (I keep salt separated from yeast). Remove the dough to a lightly floured work surface and punch it down. Form it into a tight ball and cover it with the bread machine pan (I cover with a light cloth napkin). Let the dough rest for 30 to 45 minutes.

Divide the dough into two pieces, form each piece into a tight ball, and set aside uncovered for 10 minutes. Flatten each piece into a rectangle about 6 x 3 inches, then form into 2 baguettes. Place on parchment or in special baguette pans (I use the pans which I ordered from The Bakers Catalogue) and cover with plastic or a tea towel while the loaves rise one final time, about 30 minutes. Meanwhile, preheat the oven with a stone in place on the middle rack to 450°F. for at least 30 minutes (I dont use the stone if I use the baguette pans). Just before baking, brush the loaves lightly with the egg wash, and make 3 or 4 diagonal slashes in the top of each loaf.

Bake the loaves in the preheated oven until golden brown, 25 to 30 minutes. Spritz the oven with plain water 3 or 4 times during the first 10 minutes. Turn the bread out and cool on a rack. Eat it the same day its made.

Forming baguettes
With a rolling pin, roll the dough away from you into a long oval about eight by twelve inches. Fold the dough in half lengthwise by bringing the twelve-inch edge farthest away down over the edge closest to you. Seal the edges by pressing the seam with your extended thumbs. Now roll the dough a quarter turn up so that the seal is on top. Again flatten the dough into an oval with the rolling pin. Press a trench along the twelve-inch-long center of the dough, then fold it in half toward you again, and this time, seal the edges by pressing with the heel of your hand. Now roll the dough back and forth, sliding your hands along the length, making a sixteen-inch-long sausage roll (mine are never this long). Place the roll seam side down on a cornmeal-dusted peel or parchment, or in a special baguette baking pan to rise a final time before slashing and baking. Make three or four quick, sure diagonal slashes in the bread just before baking.

Here's another link to get a free manual...it comes up right away..hope this helps..

http://www.bread-maker.net/Bread-maker-reviews/Product%20Manuals/Toastmaster-TBR15-1-12-Pound-Breadmaker-Manual.pdf

Judy

Earthlydelights, email me thru my page with bread machine book in the subject line. I think I used to have that machine, and might still have the book. If I do, I would be happy to mail it to you. I can't go look right now, as I need to leave the house very shortly. But if you email me, it will remind me to look for you.

Tami

congratulations, that's a great buy!

I love my bread machine, and use it 2 or 3 times a week. I don't bake in it but I use it to knead the dough. My books also says liquid first, then dry.

I've got a couple of bread machine recipe books, so if you're looking for a particular type of recipe, I'd be glad to find it for you in one of them.

However, I make all my bread in the machine and haven't found a recipe yet that didn't turn out just fine, from french to Terri's Honey Wheat to Sol's Golden Honey Rolls to the Cinnabon cinnamon roll dough. I make it all in the breadmachine, even rye and sourdough.

Happy breadmaking, I hope you love it.

Annie

earthlydelights, I found the book to mine. I no longer have the machine, so if you would like the book, please email me, and I will be happy to slip it in the mail for you. Just need an address.

Tami

tami - thanks ever so much. i will send you an email.

annie, i am so looking forward to using this machine and have been looking at some recipes at one of the books at the library. didn't want to check it out until i knew how to work the machine and now with tami's generosity, i will.

maryanne

Check out the book "Bread Machine Magic" and its sequels, by Linda Rehberg and Lois Conway. These have been out for awhile, but the recipes are wonderful. They live in my area, too. The books are probably in your local library!

DonnaR/CA

earthlydelights, the book will be in Monday's mail. Usually ours doesn't go until at least 12:30, sometimes later. Of course, when I wanted to send something yesterday, it came early!

Tami

tami, thank you so very much. i really look forward to getting into this whole experience.

maryanne