Toastmaster Bread Box Recipe Book User Manual

Toastmaster Bread Box Recipe Book

Meet Your Toastmaster Bread Box

BREAD & BUTTER MAKER

Congratulations on your purchase of the Toastmaster Bread Box™! With eight BAKE settings, a DOUGH setting and a BUTTER CHURN setting to choose from, you are on your way to enjoying the fresh-baked goodness of all sorts of homemade bread topped with freshly churned butter. You can gather and measure the ingredients in just a few minutes. The Toastmaster Bread Box™does the rest of the work with automatic ease and efficiency-combining and mixing the ingredients, kneading the dough, timing the resting and rising periods, shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread.If you want to make rolls, coffee cakes, or bread in special shapes, the Toastmaster Bread Box™will prepare the dough for you, the tricky part. Another great feature of the Toastmaster Bread Box™ is the Delayed Finish which allows you to delay completion of your bread or dough. You can add ingredients in the evening and have warm, fresh-baked bread for breakfast, or have the dough ready to shape into cinnamon rolls for brunch.
Making butter in the Toastmaster Bread & Butter Maker is as easy as 1 – add heavy whipping cream, 2- select the Butter Churn program, 3 – remove fresh butter. Before you start, using the Toastmaster Bread Box™, carefully read the information and guidelines, so that your first attempt is a successful one.

ALTITUDE CHART

The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it doesn’t work as printed. All recipes were developed at sea level – approximately. Adjustments may be necessary if your altitude is 2000 feet or higher.Try the recipe as printed first unless you have experimented on other recipes and have an idea of what to change.REMEMBER only to change one ingredient in the recipe at a time. Then use this as a guide to change other recipes. The following chart is for a 1-pound loaf of bread using 2 cups of bread flour in an automatic bread machine.

The following chart is for a 11⁄2 pound loaf of bread using 3 cups of bread flour in an automatic bread machine.

The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic bread machine.

1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In Utah, the dough can rise 21⁄2 to 3 times its volume in the first rising before it is ready to punch down. Recipes need less yeast as the altitude increases to slow the rising so that the dough has time to develop a good flavor and texture. The higher the altitude, the greater the internal pressure on baked goods; therefore, the faster they rise.
2. Sugar weakens the cell structure of the dough so it must be reduced to have adequate rising.
3.  Salt is increased to avoid over proofing.
4.  The addition of gluten helps to protect the cell structure of the dough from over stretch-ing so that it doesn’t have a coarse texture, and the product will not fall. The automatic bread machine tends to over-knead at higher altitudes making it necessary to add gluten to the recipe.
5.  Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a moisture problem and not yeast.

More Information :
Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary to achieve the proper dough consistency. Use yeast before the expiration date. Use regular active dry yeast or quick or rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it has been open more than 2 months, check its freshness with the following test. To test yeast, use a liquid measuring cup and fill to the 1⁄2 cup level with warm water (11 0 ° -115°F). Add 1 teaspoon granulated sugar and 21⁄4 teaspoons of yeast. In 3 or 4 minutes, it will have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used immediately in your Toastmaster Bread Box in any recipe calling for 21⁄4 teaspoons of yeast. (Remember to adjust your recipe for the 1⁄2 cup of water used in the test and do not add additional yeast.)

BEFORE YOU BAKE

CHECK THE PARTS

Get familiar with machines.

•  Read the use and care guide carefully.
•  Examine the removable parts . . . the bread pan and kneading blade.
•  Return these parts to the machine to get the feel of how they fit securely into position.

The Bread Box™ is a completely computerized appliance that proceeds automatically once you press the right pads on the control panel.
Here’s how it works :

•  Remove the bread pan from the machine, making sure kneading blade is in position. Add ingredients to the bread pan as directed in the recipe.
•  Return the bread pan to the machine, pressing until it clicks in place.
•  Close the outer lid.
•  Plug in the machine. The display panel will show 0:00.
•  Press the SELECT pad to find the desired BAKE or DOUGH setting. The setting selected will appear in the display window.
•  Press START. The machine will begin the selected setting. WHOLE WHEAT s e t t i n g s begin with a preheat period. All other settings begin with a “knead” period.
•  At a series of 3 “beeps,” the bread or dough is completed.
•  Press the top for more than two seconds.
•  Unplug machine.
•  If the machine is not turned off, the keep warm f u n c t i o n will automatically turn on after the bake cycle. It will remain on for up to 60 minutes.
•  When removing bread, invert the bread pan using hot pads or mitts. Shake loaf from pan. For dough, simply remove by hand and proceed as recipe instructs.
•  Cool bread on wire rack.
•  After the bread is cool, remove the kneading blade if it is embedded in the bread. See use and care guide.

TAKE HEED

There are a few precautions that should be f o l l o w e d while using the Bread Box™. See use and care guide.

CHOOSE A SETTING

The Bread Box™ can perform the following simply by pressing various pads on the control panel.

• BAKE settings – There are eight BAKE settings. To make a loaf of bread from start to finish, press the SELECT pad until the desired BAKE setting number appears in the display window. (Example: 1 for Basic Light, 2 for Basic Medium, etc.) For best results use the program number (1, 2 or 3) suggested for the specific recipe. If you desire a different crust color you can change the program number. Generally, Program number 1 is a light color, number 2 is a medium crust and number 3 is darkest. When changing from the suggested program you may find different results such as a diff e r e n t t e x t u r e crust, or a different shape on the top of the loaf, etc. This is a result of different times in each of the various stages of breadmaking from Program to Program.
•  DOUGH setting – Press the SELECT pad until the DOUGH setting (the number 9 appears in the display window.)
  If you make a mistake in selecting a setting, press STOP for 2 seconds. This will clear the display window. Press select again to find the setting you desire.

DELAYED FINISH

Now you can make a loaf of bread or start the dough for dinner rolls without even being home. The Bread Box™ has a Delayed Finish feature that will automatically start the BAKE or DOUGH setting you have selected. You can choose from the BASIC, WHOLE WHEAT, FRENCH or SWEET BAKE, or DOUGH settings when using this feature. Just select which setting you wish to use. Now, calculate the number of hours between the present time and the time when you wish to have the bread or the dough ready to be removed and shaped. The maximum amount of time that can be programmed is 12 hours. If may be necessary to reduce the amount of in some recipes when using the delayed timer. For some one-pound loaf recipes, reduce liquid 1-2 teaspoons, one and one-half pound recipes 1 tablespoon, and two-pound loaf recipes The order in which ingredients are added to the bread pan for Delayed Finish is critical. Liquids must be added first, followed by oil and dry ingredients. Yeast should be added last. For best b a k i n g results, pile dry ingredients along one wall of bread pan with yeast on top. This keeps the yeast farthest from the liquid ingredients and helps to delay activation. For delayed finish DOUGH setting, remember to remove the dough as soon as the cycle is complete, shape, and bake according to the recipe being used.

CLEANING YOUR BREAD BOX™

•  Unplug and wipe out the interior of the machine with a damp cloth after each use. Wipe the removable parts and rinse thoroughly to remove any remaining detergent which can have an adverse effect on the yeast.
•  Do not use strong detergents or wash in dish-w a s h e r. Warm water is usually all that is needed to clean the bread pan and kneading blade.
•  Do not immerse the bread pan in water. Instead, fill the pan with warm water to “unstick” any cooked-on dough.
•  Do not use any cleansers, scratchy pads, or anything that could scratch the surface of the bread pan or kneading blade.

THE BREAD-BAKE RECIPES

The recipes below are recommended for your “first try” loaves. Simply follow the instructions in the use and care guide. Remember to add ingredients in the correct amounts and in the order listed. Always check the bottom of the recipe to see which setting is used for that size recipe. The same recipe can use different settings for different size loaves.

1. Add ingredients to the bread pan in the order listed.
2. Place the bread pan in the Bread Box™.
3. Close lid. Select the desired setting. Press START.
4. Remove the bread pan from the Bread Box™.
5. Invert bread pan ; shake to remove loaf.

WHITE BREAD

FRENCH BREAD

DILL BREAD

RAISIN NUT TRAIL MIX BREAD

HOLIDAY BREAD

DRIED FRUIT BREAD

ITALIAN HERB BREAD

CHEESE ONION BREAD

EGG BREAD

JALAPENO BREAD

BLOODY MARY BREAD

POTATO BREAD

WHITE AND WHEAT BREAD

RAPID WHOLE WHEAT BREAD

DAIRY WHOLE WHEAT BREAD

MILK BREAD

SUNFLOWER AND SESAME SEED BREAD

CINNAMON RAISIN BREAD

WHOLE WHEAT BREAD

WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD

CULTURED BUTTERMILK BREAD

ONION RYE BREAD (Whole Grain Rye)

PUMPERNICKEL BREAD (Whole Grain Rye)

CARAWAY RYE BREAD (Whole Grain Rye)

MAPLE BREAD

BANANA BREAD

CHUNKY NUT BREAD

HONEY GRANOLA BREAD

SPICED PUMPKIN BREAD

BANANA GRANOLA BREAD

SOY CHEDDAR CHEESE BREAD

SOY ALMOND FRUIT BREAD

SOY HERB BREAD

SOY CINNAMON RAISIN BREAD

Real Dough … the easy way

The DOUGH setting allows you to make a variety of doughs. The machine does the mixing and kneading: you do the shaping and baking. Be sure to allow time for the dough to “rest” and “rise,” as indicated. And remember the key guide words, “light” and “little” . . . use a light touch when rolling and shaping the dough and handle the dough as little as possible.

TIPS FOR MAKING DOUGH

•  Remove DOUGH as soon as the cycle is complete and continue with instructions.
•  Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting board or countertop
•  Let the dough double in size when directed to in a recipe. If it does not double in size, the resulting product may not be tender. The dough is ready when an indentation remains when the dough is touched.
•  An empty oven with warm water placed in a bowl at the bottom makes a great place for proofing dough. Remember to remove dough before preheating the oven.
•  If the dough you are rolling “shrinks back,” let it rest covered for a few minutes and roll again.
•  The Delayed finish feature should NOT be used with dough recipes that contain eggs, milk or other foods that could spoil if left at room temperature.
•  For best results, remove the dough promptly when the setting is complete. Follow directions for shaping and baking. If you allow the dough to remain in the unit after the cycle is complete, it may override and damage the machine.

CHALLAH BRAID

CINNAMON ROLLS

Place ingredients in the bread pan in order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove dough from the bread pan. Place on a lightly floured surface and punch down. Divide into thirds, making 3, 10-inch (13-i n c h ) 16-inch) ropes with tapered ends. Pinch ropes together at one end, braid together, pinching together at the other end and secure the braid. Transfer to greased baking sheet; let rise until doubled in size, about 45 minutes. Combine Wash ingredients and brush onto the braid. Sprinkle with poppy seeds. Bake in preheated 375°F oven for 25 minutes or until golden brown.Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove the dough from the bread pan.

On a lightly floured surface, punch down and roll into a 12 X 16-in (16 X 24-inch) rectangle. Spread with 1⁄3 cup (1⁄2 cup) butter. Combine remaining Filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting at the 12-inch (16-inch) side. Cut into one inch pieces. Place in 2 (3) greased 9-inch square pans about 1⁄2-inch apart. Let stand in warm, draft-free place for one hour, or until doubled in size. Bake in preheated 350°F oven 25 to 35 minutes, or until golden brown. Mix together Glaze ingredients until smooth and drizzle over top of warm rolls.
16 (24) rolls
DINNER ROLLS

BUTTERMILK ROLLS

Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When setting is complete, remove the dough from the bread pan. Place on a lightly floured surface. Depending on which size recipe used, divide the dough into 12, 18, or 24 pieces. Shape into balls. Place on a greased baking sheet(s) about 1⁄2 inch apart. Let stand, covered, in a warm, draft-free place, 30 minutes, or until doubled in size. Bake in preheated 350°F oven 20 to 30 minutes, or until golden brown.Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove dough from the bread pan. Place on lightly floured surface, divide into 18 (24) equal pieces. Shape pieces into balls and place 1⁄2 inch apart on greased baking sheets. Cover and let rise in warm, draft-free place, 30 minutes, or until doubled in size. Brush with melted butter. Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.

WHEAT DINNER ROLLS

CHEEZY GARLIC ROLLS

Place ingredients in the bread pan in order listed. Use the DOUGH setting (9); press START.
When the setting is complete, remove the dough. Place on a lightly floured surface and divide into 12 (18) equal pieces. Shape into balls. Place into 2 (3) greased 9-inch cake pans for “pull apart” rolls or space 2 inches apart on a greased baking sheet(s) for regular rolls. Cover and let rise in a warm, draft-free place 30 minutes, or until doubled in size. Bake in preheated 350°F oven 25 to 35 minutes, or until golden brown. Place ingredients in the bread pan in the order listed. Use the DOUGH setting (9); press START.

When the setting is complete, remove the dough, place on a lightly floured surface, and divide the dough into 18 (24) equal pieces. Combine cheese and garlic. Dip one side of dough pieces in melted butter and then dip in a cheese-garlic mixture. Arrange in single layer in a well-greased 13×9-inch (2, 9-inch square) baking dish. Cover and let rise in a warm, draft-free place, 45 minutes, or until doubled in size. Bake in preheated 325°F oven 35-45 minutes, or until golden brown.

PIZZA CRUST

SOFT PRETZELS

Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove the dough from the bread pan.
Press dough into a 12-inch round greased pan(s), raising edge of dough. Spread pizza sauce over the dough. Sprinkle with cheese and/or other toppings of your choice.
Bake in a preheated 425°F oven for 20-25 m i n u t e s or until crust is golden brown around edges. Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When setting is complete, remove dough from the bread pan.
Punch down and on a lightly floured surface cut the dough into 16 equal pieces. Roll each piece of dough into a rope about 16” long. Shape each rope into a pretzel. (Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.)
Place the pretzels on a greased baking sheet 11⁄2” apart. Brush with combined egg white and water. Sprinkle with salt or sesame seeds. Bake in preheated 375°F oven for 15 to 20 minutes or until golden brown.

LAYERED PIZZA LOAF

FRENCH BAGUETTES

Place ingredients in the bread pan in the order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove the dough from the bread pan. Set aside 1⁄4 of the dough. Roll the remaining 3⁄4 of dough into 1 (2) 11 x 17-inch rectangle(s). Line 1 (2) 4 x 9-inch loaf pan(s). Let stand 15 minutes.
Combine spinach, parmesan cheese, egg(s) and basil in a medium-size bowl and mix well. Sprinkle 1⁄2 (1⁄4) of the mozzarella cheese on top of the dough layer. Top with 1⁄2 (1⁄4) of the cooked sausage, pizza sauce, spinach mixture, pepperoni slices and olives. Repeat layers beginning with mozzarella cheese and ending with olives.
Roll the remaining dough into a rectangle(s) to fit the top of the filled loaf pan, pinching edges together to seal. Remove excess dough. Cut 2 slits on top layer of dough for steam to escape. Bake in p r e h e a t e d 357°F oven 35 to 40 minutes, or until crust is well browned and loaf sounds hollow when tapped. Allow standing 10 minutes before cutting. Great served warm or refrigerated.

Place ingredients in the bread pan in the order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove the dough from the bread pan. Punch dough down and place on a lightly floured surface.Roll dough into 12 x 16-inch (12 x 24-inch) r e c t a n g l e , rolling to remove air bubbles. Divide dough into 2 (3) 12 x 8-inch pieces. Roll up t i g h t l y, jelly-roll style, starting at the 12-inch side. Shape into 12-inch long loaves. Place 3 inches apart on greased baking sheet(s). With a sharp knife, make 3 to 4 diagonal slashes across each loaf top. Cover and let rise in warm, draft-free place, 30 to 40 minutes, or until doubled in size. Brush combined Wash ingredients over tops of loaves. Bake in preheated 375°F oven 20 to 30 minutes, or until golden brown.
2 (3) loaves

Italian Round Loaf
Use either size of the French baguette recipe above. Remove dough from bread pan. Place on lightly floured surface, shape dough into 1 (2) large ball(s). Place on a greased baking sheet(s). Cover and let rise in a warm, draft-free place, 30 to 45 minutes or until doubled in size. Bake in preheated 350°F oven 30 to 45 minutes, or until golden brown and sounds hollow when tapped. 1 (2) loaf (loaves)

FRENCH TWISTS

BAGELS

Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove the dough from the bread pan. Punch down and divide into 18 (36) equal pieces. On a lightly floured surface, roll into 14 to 16-inch ropes. Fold each rope in half and twist, starting at fold. Place on 2(4) greased bak-ing sheets and brush French twists generously with melted butter. Let rise in warm, draft-free place until doubled in size. Brush combined Wash ingredients over twists. Bake in preheated 400°F oven 12 to 15 minutes, or until golden brown.Place ingredients in bread pan in order listed. Use the DOUGH setting (9); press START. When the setting is complete, remove the dough from the bread pan. Place dough on a floured surface and knead for 5 to 10 minutes, until smooth.
Cut the dough into 6 equal pieces. Form each piece of dough into a ball. Make a hole in the center of each ball with your thumbs and stretch until smooth and hole is about 1-2 inches.
Place bagels on a greased baking sheet. Cover and let rise for 10 minutes.
In a 3-quart saucepan, combine 2 quarts water and 2 tablespoons sugar; heat to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon. Place on greased cookie sheet. Brush tops with 1 egg, slightly beaten; sprinkle with desired topping. Bake in a preheated 400°F oven for 20 to 25 minutes or until deep golden brown. Cool on a wire rack

FOCCACIA BREAD

STICKY BREAKFAST ROLLS

BUTTER … AS EASY AS 1-2-3

Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and warm, straight from the breadmaker. But now Toastmaster has created a way to top even that–with freshly churned butter. Although based on the old-fashioned churning method–which used to require a lot of time and elbow grease–making butter in your Toastmaster Bread Box Bread & Butter Maker is now as easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in the refrigerator. This will allow the flavor of the additional ingredients to enhance the flavor of the butter while your bread is baking. A small amount of butter will be left in the bread pan after scooping out the one half cup of sweet butter. If making bread right away, it is not necessary to wash interior of the bread pan prior to making bread. The bread will absorb the butter during the knead or bake process. Remember, do not immerse the bread pan; refer to the cleaning instructions. Hand wash the lid with mild soap and warm water and dry thoroughly.

1.  Make sure your breadmaker and pan are at room temperature. Pour in 1 cup (236 ml) cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert bread pan into bread maker and close lid.
2.  Select the butter program (#10). Press start. The machine will churn for 30 minutes. About halfway through the cycle, the mixture may resemble whipped cream. It will then begin to separate. Chunks of butter will be visible and the cream will continue to separate into buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is complete.
3.  Pour off butter milk and save for other uses (see Using Buttermilk). To rinse the butter, remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight-ly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off any remaining buttermilk and assist in hardening the butter.)
   Remove butter from pan with a rubber spatula and spread it into a small bowl or butter mold (available at gourmet and kitchen specialty shops). Yield: approximately 1⁄2 c u p b u t t e r. Cover tightly and store in refrigerator or freezer.

TIPS FOR BETTER BUTTER

• Heavy whipping cream or heavy cream will produce the largest amount of butter. Light whipping cream and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you may have to repeat part of the 30-minute  Butter Program. Stop the program when butter chunks are formed. Half and Half or other lower-fat dairy products without the words “whipping” or “cream” in the name will not churn into butter.
• The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter tightly wrapped to preserve flavor.
• To make salted butter, simply add 1⁄2 teaspoon salt to the 1⁄2 cup of butter after it is removed from the pan.
• Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil or a resealable freezer bag and stored in the freezer at 0° F.
• All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted b u t t e r has just enough salt added to enhance the flavor; the salt is completely dissolved. The choice of salted or unsalted butter is a matter of personal preference, but many cooks prefer unsalted butter for baking.
• Enhance a special occasion table by serving butter in a variety of shapes. Place s o f t e n e d butter in a decorative mold, chill, unmold and refrigerate until serving.

USING BUTTERMILK
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the milk.This buttermilk may be used in any recipe calling for milk such as milkshakes, soups, sauces, pancakes and waffles. Refrigerate until ready to use. If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the milk or water called for in the recipe. The buttermilk should be scalded before using in bread to improve its baking quality.

• To scald buttermilk, pour into the saucepan and heat it to 200° F (just below boiling point), or when tiny bubbles form around edge.
• Allow the buttermilk to cool down to 80° F before using in bread recipes. If liquid is too hot, it will kill the yeast.
• Using buttermilk in place of water in bread recipes will produce a fine textured loaf of bread with added calcium and protein. It will be shorter and more dense than the same recipe make with water.

Today’s buttermilk sold in grocery stores is a cultured product rather than the by-product of churning cream into butter. Cultured buttermilk is made from fresh low-fat or skims milk with the addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial culture added which produces the characteristic tart flavor. You will find a Cultured Buttermilk Bread recipe using this cultured buttermilk in the Bread recipe second.

FLAVORED BUTTER
A decade ago, “flavored butter’ usually meant adding garlic or honey to butter and using it as a spread on toast or bread. But times have changed! Today’s great chefs have introduced us to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts, cheese or other commonly available ingredients. Now it’s easy to create these same great-tasting butter effortlessly in your own home.You’ll want to try some of the tempting recipes that follow, or experiment on your own. Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well as homemade slices of bread of every variety. We encourage you to be creative! Bon Apetit! To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep bowl and beat in ingredients with a hand mixer for a few seconds. Special thanks to the following organizations for their assistance:

•  American Dairy Association® for granting us permission to use their butter recipes.
•  St. Louis District Dairy Council® and Mid-America Dairymen Incorporated

BREAKFAST BUTTER RECIPES

SWEET ORANGE BUTTER

MAPLE BUTTER

PRALINE BUTTER

HONEY BUTTER

STRAWBERRY BUTTER

APPLE BUTTER

Directions

1.  Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2.  Beat in remaining ingredients until well blended.

Serving Suggestions:
Breakfast and brunch buffet, sweet breads, crepes, blintzes, pancakes, waffles, muffins and biscuits.

FRESH HERB BUTTER RECIPES

Directions

1.  Churn butter in the Toastmaster Bread Box Bread & Butter Maker.
2.  Beat in remaining ingredients until well blended.
3.  Refrigerate before serving

Serving Suggestions:
English muffins or bagels, rye rolls, cocktail rye bread, bread sticks, baked potatoes, London broil, assorted crackers, canape filling, lunchmeat rollups or melted on green beans, spinach or other vegetables.