Toastmaster 1188 Bread Maker User Manual
Contents
1. delay timer preheat ame ame 1st knead rest 1st rise nn en ene tee sm sm wom 26 aC We e Display time for beep tells you when to add additional ingredients i e raisins or nuts in specialty breads punch G 2nd rise amp churn i The beeper sounds 4 times when baking is complete cooling then begins If you want to serve bread that has just been baked press STOP pad and remove When the cooling process is complete the beeper sounds 8 times and H is displayed You may remove the bread or leave it in the bread machine If left it will automatically be kept warm for up to 3 hours during the hold warm process on all bread cycles CLEANING INSTRUCTIONS CLEANING Always unplug unit ANY SERVICING REQUIRING DISASSEMBLY OTHER THAN THE CLEANING DESCRIBED BELOW SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENTATIVE Avoid using any cleaning agents other Do not immerse the bread pan in water than dish detergent Wipe clean with a damp cloth then dry Do not use steel wool or other abrasive thoroughly materials Do not wash any parts in the dishwasher Do not place bread pan in conventional oven Wipe the shaft with a soft cloth or sponge Wipe the exteri2. ey LA eke ae Sepe Oey AG Ge en ie EE eee Haspbetry xa desk ees eee a as MER ane dede RE a ts Strawberry eee co bed dee ye Ede debet oen Breakfast Flavors 24 0228 ea eee i ing es ets Ghesc Flavors 2 2008 Re ELS Le Rd ecc d d Fresh Srl Flavors EDEN Raub mesi emer queis LUllE IaVOrS o votes tee ve 18 BREAD AS EASY AS1 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 finished baking remove bread pan from the bread machine Invert and shake to remove the loaf Allow loaf to cool standing upright on a wire rack before slicing FOOD GUIDE PYRAMID A Guide To Daily Food Choices Fats Oils amp Sweets Group USE SPARINGLY Milk Yogurt amp Cheese Group Meat Poultry Fish Dry Beans Eggs amp Nuts 2 3 SERVINGS Group 2 3 SERVINGS Vegetable Group Fruit Group 3 5 2 4 SERVINGS SERVINGS Bread Cereal Rice amp Pasta Group 6 11 SERVINGS Bread cereal pasta crackers and other grain foods are low in fat and full of energy The Food Guide Pyramid says we should eat 6 11 servings daily more than any other food group One half inch slice of bread is approximately two servings 19 BREADS We suggest starting your
3. cultured buttermilk 80 F 27 3 4 cup 2 TBL oil 3 TBL molasses 3 TBL salt 1 tsp baking soda 1 2 tsp whole wheat flour 3 cups active dry yeast 1 TBL program 3 34 WHITE WHEAT WITH GLUTEN 1 1 2 pounds water 80 F 27 C 1 cup 1 1 4 cups lemon juice 1 tsp 1 tsp oil 1 1 2 TBL 7 tsp molasses 2 TBL 2 1 2 TBL salt 1tsp 1 1 2 tsp dry milk 1 1 2 TBL 2 TBL whole wheat flour 2 1 2 cups 3 3 4 cups gluten 1 1 2 TBL 2 1 2 TBL active dry yeast 1 1 2 tsp 2 1 4 tsp program 3 3 WHITE WHEAT 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 1 2 TBL 1 1 4 cups 2 TBL lemon juice 1tsp 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL 2 TBL sugar 2 TBL 3 TBL 1 4 cup salt 1 tsp 1 1 2 tsp 2 tsp dry milk 1 TBL 1 1 2 TBL 2 TBL bread flour 1 3 4 cups 2 2 3 cups 3 1 2 cups whole wheat flour 1 4 cup 1 8 cup 1 2 cup active dry yeast 1 tsp 1 1 2 tsp 21sp sunflower seeds 2 TBL 3 TBL 4 TBL program 2 2 2 Insta 5 Yeast 1 1 2 tsp 2 1 2 tsp 2 3 4 tsp add at the beep 35 WHOLE GRAIN 1 1 2 pounds 2 pounds water 80 F 27 C 1 4 cup 1 3 cup 1 2 cup cultured buttermilk 80 F 27 C 2 3 1 cup 1 1 3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2 tsp 1 TBL 1 TBL 1 tsp molasses 3 TBL 1 4 cup 1 3 cup salt 1 1 2 tsp 2 tsp 1 TBL baking soda 3 4 tsp 1 tsp 1 1 2 tsp oat bran 3 TBL 1 4 cup 1 3 cup corn meal 3 TBL 1 4 cup 1 3 cup medium rye flour 3 TBL 1 4 cup 1 3 cup buckwheat flour 3 TBL 1 4 cup 1 3 cup wh
4. mL et TE TOUT ael ele elele e mj wI T e e me OTT l z lele i 2 2 535 E gHouua SAA 180d LNA3KTAJHONI 60 Suggestions The following suggestions have a corresponding number found on the checklist Be sure to read both 1 Plug into 120 V 60 Hz outlet 2 Open lid remove bread pan and allow to cool 3 Needs service 4 Wait until program is complete unplug allow to cool and clean 5 Only open lid during kneading process to check dough ball or to add ingredients 6 Remove bread as soon as program is done and place on wire rack 7 Allow to cool approximately 20 minutes 8 Programs begin with 20 minute preheat 9 Put kneading blade on the shaft of bread pan 10 13 Check the dough ball halfway through the 1st kneading cycle It should be round smooth textured soft and slightly tacky to the touch If more like a batter add 1 TBL flour Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary 14 Follow recipe 15 Increase by 1 4 tsp 16 Decrease by 1 4 tsp 17 Sugar substitutes not recommended 18 Follow recipe or substitution recommendations 19 Flours cannot be substituted 20 Place yeast on top of flour away from liquids 21 Make sure yeast is fresh and room temperature 22 Use active dry rapid or quick in equal amounts Follow bread machine yeast direc
5. F 43 C and 1 teaspoon sugar Stir until blended some lumps may remain Cover loosely and let stand in warm place for 10 to 12 hours or overnight The starter will rise and become bubbly Stir then place in refrigerator to store Stir in 1 teaspoon sugar to keep it active if the starter is not used every week SOURDOUGH FRENCH 1 pound 1 1 2 pounds 2 pounds water 80 F 27 C 1 2 cup 1 TBL 3 4 cup 1 TBL 3 4 cup 2 TBL starter 3 4 cup 1 cup 1 1 4 cups sugar 2 tsp 1 4 tsp salt 1 1 2 tsp 2 tsp 2 1 2 tsp bread flour 2 1 4 cups 3 cups 4 cups active dry yeast 1 1 2 tsp 2 1 4 tsp 1 TBL program 1 1 Only use starter recipe above 23 CINNAMON RAISIN 1 1 2 pounds 2 pounds water 80 27 3 4 1 cup 1cup 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL 2 TBL brown sugar 1 1 2 TBL 2 1 2 TBL 3 TBL salt 1 tsp 1 1 2 tsp 2 tsp dry milk 1 1 1 2 TBL 2 TBL bread flour 2 1 4 cups 3 cups 4 cups active dry yeast 1 3 4 tsp 2 1 4 tsp 1 TBL cinnamon 1tsp 2 tsp 1 raisins 1 3 cup 1 2 cup 2 3 walnuts 1 3 cup 1 2 cup 2 3 cup program 2 2 2 add at beep BANANA GRANOLA water 80 F 27 C 3 4 cup 1 1 2 cups lemon juice 1 tsp 1 tsp oil 2TBL 4 tsp honey 2 TBL 3 TBL banana flavoring 1 2 tsp 1tsp salt 1 2 tsp 2 tsp dry milk 2 TBL 3 TBL bread flour 2 1 4 cups 4 1 4 cups banana chips 1 3 cup 1 2 cup granola cereal 2 3 cup 1 cup active dry yeast 1 3 4 tsp 2 tsp pr
6. 2 1 4 tsp 1 1 2 pounds 1 cup 3 TBL 1 tsp 1 1 2 TBL 2 TBL 2 1 4 tsp 3 cups 1 1 TBL 2 tsp 2 2 pounds 2 1 TBL 1 tsp 1 4 1 4 1 3 4 tsp 2 1 2 TBL 4 1 2 2 3 4 15 2 pounds 1 1 2 cups 1 tsp 2 TBL 3 TBL 1 TBL 1 4 tsp 4 cups 1 1 2 TBL 1 TBL 1 1 2 tsp 2 1 4 tsp 2 ITALIAN HERB 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 4 cups 2 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 4 tsp 2 TBL 3 TBL sugar 1 TBL 3 TBL 3 TBL salt 1 tsp 1 1 2 tsp 2 tsp dry milk 1 TBL 2 TBL 2 TBL bread flour 2 1 4 cups 3 1 4 cups 3 3 4 cups dried Italian seasoning 1 tsp 2 tsp 1 TBL active dry yeast 1 1 4 tsp 1 1 2 tsp 1 1 2 tsp program 4 4 4 Insta 5 Yeast 2 tsp 1 TBL 1 TBL JALAPENO 1 pound 1 1 2 pounds 2 pounds water 80 F 27 C 1 2 cup 3 4 cup 1 cup lemon juice 1 tsp 1 tsp 1 tsp oil 1 1 2 TBL 2 1 2 TBL 3 TBL whole kernel corn 1 2 cup 3 4 cup 1 cup well drained jalapefio peppers 2 TBL 3 TBL 1 4 cup well drained 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 optional 2 tsp 1 TBL 4 tsp active dry yeast 1 1 2 tsp 21sp 2 1 2 tsp program 1 1 1 Insta 5 Yeast 2 tsp 1 TBL 1 TBL 32 1 1 2 pounds 2 pounds POTATO egg s room temperature 1 2 2 plus enough water 80 F 27 C to equal 3 4 cup 1
7. 2 tsp 2 tsp bread flour 1 cup 1 1 2 cups 2 1 4 cups whole wheat flour 1 2 cup 3 4 cup 1 cup rye flour 1 2 cup 2 3 1 cup caraway seeds 1 2 TBL 3 TBL dehydrated onions 2 TBL 3 TBL 1 4 cup active dry yeast 1 1 2 tsp 2 tsp 1 TBL program 3 3 3 PUMPERNICKEL 1 1 2 pounds 2 pounds egg s room temperature 2 plus enough water 80 F 27 C to equal 3 4 cup 1 TBL 1 2 TBL 1 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL 2 TBL honey 2 TBL 3 TBL 1 4 cup dry milk 1 2 TBL 3 TBL salt 1 tsp 1 1 2 tsp 2 tsp bread flour 1 cup 1 1 2 cups 2 cups whole wheat flour 1 2 cup 3 4 cup 1 cup rye flour 1 2 cup 2 3 cup 1 cup caraway seeds 1 TBL 2 TBL 3 TBL instant coffee granules 1tsp 21sp 1 TBL cocoa powder 2 TBL 3 TBL 1 4 cup active dry yeast 1 1 2 tsp 2 tsp 1 TBL program 3 3 3 98 CRUNCHY CRACKED WHEAT 1 pound 1 1 2 pounds water 1 cup 1 1 2 cups cracked wheat 1 2 cup 3 4 cup lemon juice 1 tsp 1 tsp oil 4 tsp 2 TBL sugar 4 tsp 2TBL salt 1 1 2tsp 2 tsp bread flour 2 cups 3 cups active dry yeast 1 1 2 tsp 2 1 4 tsp program 2 2 pour boiling water over cracked wheat let stand until temperature cools to 80 F 27 C DAIRY WHOLE WHEAT 1 1 2 pounds 2 pounds water 80 F 27 C 1 4 cup 1 3 cup 1 4 cup milk 80 F 27 1 2 cup 3 4 cup 3 4 cup cottage cheese 80 F 27 C 3 TBL 1 4 cup 1 3 cup lemon juice 1tsp 1tsp 1 tsp oil 1 1 2 TBL 2 TBL 1 4 cup honey 4 tsp 2TBL 1
8. P dding x RE ERR ap Ie rete HR RU E Pe MR P Ea WP RR E Re Breaded tepida PER ev Ee eee GE Crunchy Bread Snacks liliis n Almond Cherry Coffee Cake Bagels cR heb bet eene degeneres gee Ree ete rg Gad ad eed Banana Wheat Bagels Buttermilk Rolls rarene rasik RR eee A Challah Braid 22 met ehh ete oaks veiut eeu deem idw ede Cinnamon Rolls si Nea RERUM av es Cheezy Galic Rolls 23 xeu Rete edge EE ee eee Dinner Rolls s deti a ie edem pos ox c ERG Foccacia Bread sr 4 5 Sake RES US see toad dase Ae Shes ated MUR French Bread 2 3 EVER e e AE agis eI LC Pita POCKGIS atm nS cut cate asap eee tic ee eee tears wound he Pizza nho nC E aah au Refreshing TI co Gael dhe Aske a doe da al MOM PTeIzelo AYA M Ag kk OL Mets d s Sticky Breakfast Rolls Wheat Dinner Rolls c Desv treatin weet ws Whole Wheat Pizza Crust 2 ne ee eee ee ee eee eae Blackberry
9. also has a special bacterial culture added which pro duces the characteristically tart flavor There is a cultured Buttermilk Bread recipe in the Bread Recipe section 55 Flavored Butters To make flavored butters prepare plain butter as directed Place butter into a deep bowl and beat in ingredients with a hand mixer until well blended Serve with fish meat poultry vegetables bagels crackers and bread Special thanks to the following organizations for their assistance American Dairy Association St Louis District Dairy Council and Mid American Dairymen Incorporated BREAKFAST FLAVORS SWEET ORANGE butter butter orange marmalade honey STRAWBERRY butter butter pure maple syrup strawberry jam PRALINE butter butter pecans finely chopped cinnamon maple extract honey or molasses brown sugar nutmeg vanilla applesauce LEMON WALNUT APPLE SPICE butter butter lemon juice apple pie spice lemon peel grated powdered sugar walnuts chopped sugar CINNAMON butter sugar cinnamon 56 FULL FLAVORS GARLIC butter garlic salt garlic powder butter onion salt onion powder JALAPENO butter jalepefio peppers chopped and drained lemon juice butter beer seasoned salt RED BELL PEPPER butter 1 2 cup red bell pepper chopped 1 lemon juice 1 1 2 TBL dried tarragon 1 2 tsp dried thyme 1 4 tsp salt 1 8 tsp white pepper ground 1 8 tsp butter lime juice lime pe
10. bread baking with this White Bread Recipe Follow each step carefully These steps a summary of previous pages have been written to eliminate the most common errors in bread machine baking and may be helpful for any recipe WHITE 1 pound 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 1 2 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 2 TBL 2 TBL sugar 1 1 2 TBL 2 TBL 1 4 cup salt 1 tsp 1 1 4 tsp 2 tsp dry milk 1 TBL 1 1 2 TBL 2 TBL bread flour 2 1 4 cups 3 cups 4 cups active dry yeast 1 1 4 tsp 2 tsp 2 1 4 tsp program 1 1 1 Insta 5 Yeast 2 tsp 2 1 2 tsp 1 TBL 1 Remove the bread pan from the bread machine Attach the kneading blade onto the shaft Make sure all ingredients except water are at room temperature Use a liquid measuring cup to measure the water 80 27 and pour into the bread Use a measuring spoon to measure the lemon juice and oil and add to the bread pan Use a measuring spoon to measure the sugar salt and dry milk level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the bread pan 6 Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan If using delay timer make sure yeast is on top of bread flour away from liquids 7 Place the bread pan FRONT marking forward into the bre
11. cup TBL 1 1 4 cups 2 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 2 TBL 2 tsp 3 TBL sugar 4 tsp 2 TBL 2 TBL salt 1 tsp 1 1 2 tsp 21sp dry milk 2 TBL 3 TBL 1 4 cup white pepper 1 8 tsp 1 4 tsp 1 4 tsp potato buds 1 4 cup 1 3 cup 1 2 cup green onion tops chopped 1 TBL 1 1 2 TBL 2 TBL bread flour 2 cups 2 TBL 3 1 4 cups 4 cups active dry yeast 1 1 2 tsp 2 1 4 tsp 1 program 1 1 SPICED PUMPKIN egg s room temperature 1 2 plus enough water 80 F 27 C to equal 1 4 cup 1 2 cup lemon juice 1 tsp 1 tsp oil 2 TBL 3 TBL canned pumpkin 2 3 cup 1 cup brown sugar 2 TBL 3 TBL salt 1 tsp 1 1 2tsp cloves 1 4 tsp 1 4 tsp nutmeg 1 2tsp 3 4 tsp ginger 1 2 tsp 3 4 tsp cinnamon 1 1 2 tsp 2 1 4 tsp bread flour 2 cups 3 1 8 cups active dry yeast 1 1 2 tsp 2 1 4 tsp program 2 2 33 SUNFLOWER AND SESAME SEED 1 1 2 pounds 2 pounds egg s room temperature plus enough 1 1 water 80 F 27 C to equal 1 cup 1 cup 1 TBL lemon juice 1 tsp 1 tsp oil 2 TBL 3 TBL molasses 1 TBL 2 TBL sugar 2 tsp 1 TBL salt 1 tsp 1 1 2 tsp bread flour 2 1 2 cups 2 3 4 cups whole wheat flour 1 2 cup 1 cup active dry yeast 1 1 2 tsp 2 1 2 tsp sesame seeds 2 TBL 2 1 2 TBL cumin seeds 1 4 tsp 1 4 tsp sunflower seeds 11 2 TBL 2 TBL program 4 4 add at the beep WHOLE WHEAT This whole wheat loaf will be short and dense For a lighter textured loaf use the Whole Wheat With Gluten recipe on page 35 1 1 2 pounds
12. is exercised in their use If an extension cord is required special care and caution is necessary Also the cord must be 1 marked with an electrical rating of 125 V and at least 13 A 1625 W and 2 the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally ELECTRIC POWER If electric circuit is overloaded with other appliances your bread machine may not operate properly The bread machine should be operated on a separate electrical circuit from other operating appliances POLARIZED PLUG This appliance has a polarized plug one blade is wider than the other As a safety feature to reduce the risk of electrical shock this plug is intended to fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature 3 BEFORE YOUR FIRST USE Carefully unpack the bread machine and remove all packaging materials To remove any dust that may have accumulated during packaging wash the bread pan and kneading blade Do not immerse See cleaning instructions on page 9 Wipe the outside of the bread machine with a damp cloth Do not use harsh or abrasive cleaners on any part of the bread machine Place the bread machine on a dry stable surface away from burners and away from areas where cooking grease or water may spl
13. it in the freezer not the refrigerator Refrigerators tend to dry out the flour Whole grain wheat flours which have a higher oil content will become rancid much more quickly than white flour and should always be kept in the freezer Allow all flours to return to room temperature before placing in the machine When adding vegetables fruits and nuts to recipes do not exceed the amount listed These products if used in excessive amounts may inhibit the rising of the bread Because different climates and seasons result in a wide variety of humidity levels the liquid amounts called for in a recipe may need to be adjusted Check the dough ball half way through the second kneading cycle It should be round smooth textured soft and slightly tacky to the touch If it does not form a ball and is more like batter add 1 tablespoon of flour at a time until the appropriate consistency is reached If the mixture is too dry to form a ball or forms more than one ball add 1 teaspoon of water and allow it to absorb Add more water if necessary Fat Dough Enhancer And Conditioner The recipes in this book use vegetable oil Solid shortening butter or margarine may be substituted in equal proportions Divide into small pieces before placing in machine There will not be any notice able flavor difference The crust may be a little crispier with butter Margarine tends to make the crust a little tougher Light or whipped margarine does not work well Liqui
14. program Method 1 Place on a lightly floured surface Roll into a large rectangle Starting with the longest side roll up tightly pressing the seams to seal and tapering each end 2 Place the loaf on a greased baking sheet cover and let rise in a warm place 40 minutes or until double in size 3 With a knife cut three diagonal slashes across top of the loaf Combine the glaze ingredients Brush the loaf generously Bake at 400 F 205 C 20 to 25 minutes or until done Variations Italian Loaf At method 1 shape the dough into one large round ball Continue as above Bake at 400 F 205 C 15 to 20 minutes or until done Tip If desired sprinkle loaves before baking with one of the following sesame seeds poppy seeds caraway seeds or cracked wheat French Rolls At method 1 divide into 12 pieces Pinch the ends of each roll and taper slightly Continue as above Bake at 400 F 205 C 15 to 20 minutes or until done French Twists At method 1 divide into 18 equal pieces Place on lightly floured surface and roll dough into 14 inch ropes Fold each rope in half and twist starting at fold Place on greased baking sheet and brush with 1 3 cup melted butter Cover and let rise in a warm place until double in size Brush with glaze and bake at 400 F 205 C 12 to 15 minutes or until done 44 CHEEZY GARLIC ROLLS 18 rolls 24 rolls egg room temperature plus enough 1 1 water 80 F 27 C to equal 1 cup 1 1 3 cups lemon
15. shit tpa pea ashi es Msi ran EE 22 Caraway Rye s cv sd d eoe Rid irc ds eA ES ESL inns 37 Catrrobhalsili UAM Nr o e e Pr 25 Ghieese OnIOI 2 25 6v enda reet eda ed bined sext ecd daher be ur eS 30 Ginriamon Ralsili eae tes seio ERE Xa WESS NR S NAE CR PE Pal aes 24 COP Me a ord tot doe s eene IY ase TR dao dae DE Id dave 31 Crunchy Cracked 39 Whole Wheat mecca Gena go ia RE ERR sae ee ia 39 DIE oce e don dee betae a inca 31 Dried eed weed ot daas d kb dte ede Demed bi deu d ts 25 SO PEE CU NONU SOCIO RNC NODI ENCORE OON 22 Fat Free White ER eu done se dnd e ve d te te e 21 French 5 ETT 21 French Variation 5 21 Hearty NULU 25e eee oe es eee Dakine Me ie 39 TCR 26 Honey Granola 5 26 italan hen mM MC Dent RR CNIN 2 Jalapeno 5 ee ete a arabe ae Mla ta tee Bee a ERE 32 iuda Rade 27 tat
16. the phone book or to Service Department Toastmaster Inc 708 South Missouri St Macon MO 63552 for free repair or replacement at our option Your remedy does not include cost of inconvenience damage due to product failure transporta tion damages misuse abuse accident or the like or commercial use INNO EVENT SHALL TOAST MASTER INC BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow limitations on how long an implied warranty lasts or allow the exclusion or limitation of incidental or consequential damages so the above limitations or exclusions may not apply to you For information write Consumer Claims Manager at the Macon address Send name address zip telephone area code and daytime number model serial number and purchase date KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE Keep this booklet Record the following for reference Date purchased Model number O Toastmaster Inc National Service Center This symbol on the product s nameplate 708 South Missouri St Macon MO 63552 means ft is Listed by UNDERWRITERS LABORATORIES INC In USA and Canada call Consumer Service 1 800 947 3744 Consumer Parts 1 800 947 3745 Hours 8 00 a m 4 30 p m CST PART NO 31107P01
17. tsp 58 BEFORE CALLING FOR SERVICE Questions and Answers Why does the height and shape of bread differ in each loaf The bread has an unusual aroma Why The kneading blade comes out with the bread The bread has a floured corner Why can the timer not be set for more than 13 hours Can ingredients be halved or doubled Can fresh milk be used in place of dry milk 59 The height and shape of bread may differ depending on the ingredients room temperature and length of the timer cycle Also accurate measurement of ingredients is essential to make delicious bread Stale ingredients may have been used or too much yeast may have been used Always use fresh ingredients Accurate measurements are essential to make delicious bread This can happen as the kneading blade is detachable Use a non metal utensil to remove it Caution The kneading blade will be hot Sometimes flour in the corner of the bread pan may not have been completely kneaded into the dough Scrape it off with a knife Longer delay times could alter the baking results No If there is too little in the bread pan the kneading blade cannot knead well enough If there is too much bread swells out of the bread pan Yes Be sure to deduct the same measurement of water to equal liquid substitution Fresh milk is not recommended when using the timer because it may spoil while sitting in the bread pan Checklist
18. with 1 TBL water or milk Egg Yolk Glaze shiny golden crust Mix 1 slightly beaten egg yolk with 1 TBL water or milk Egg White Glaze shiny chewy crust Mix 1 slightly beaten egg white with 1 TBL water Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking 41 12 rolls 18 rolls 24 rolls DINNER ROLLS egg room temperature plus enough water 80 F 27 C to equal 1 cup 1 TBL 1 1 3 cups lemon juice 1 tsp 1tsp oil 3 TBL 1 4 cup sugar 3 TBL 1 4 cup salt 1 tsp 1 1 2 tsp bread flour 3 1 4 cups 4 cups active dry yeast 1 1 2 tsp 2 tsp program 6 6 Method 1 Place ona lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until double in size 3 Bake at 350 F 177C 20 30 minutes or until done FOCCACIA BREAD water 80 F 27 1 cup lemon juice 1 tsp olive oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 3 cups active dry yeast 2 1 4 tsp Topping olive oil fresh rosemary finely chopped fresh chives finely chopped garlic finely chopped program Method 1 Place on a lightly floured surface Roll and flatten to a 10 inch circle 2 Place on a greased baking sheet Brush with olive oil and sprinkle with fresh herbs and garlic Cover and let rise in a warm place for 30 minutes or until double in size 3 Bake at 425 F 218C 20 35 minutes or until done
19. 39 Day Old BreadsUSeS iiss fade eee Bed Pes geal any saat X Prank 40 a Cre MP 41 53 Je veu 54 BURET ausos eee eo va het tats ond Ae ede ol niet eet tated digo 55 58 BEFORE CALLING FOR SERVICE 59 62 Questions and Answers he yee ean a ae nee os deett ees 59 CHECKLIST EE 60 61 Service Information cece tees 62 SPECIFICATIONS RR eee ees a eae Pelis edu e a 62 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed to reduce the risk of fire electric shock and injury to persons including the following Read all instructions before using this appliance To protect against electric shock do not immerse cord plug or appliance in water or other liquid see instructions for cleaning Do not touch hot surfaces Always use oven mitts when handling the hot bread pan or bread Close supervision is necessary when this appliance is used near children This appliance is not for use by children Keep out of reach of children Unplug from outlet when not in use and before cleaning Allow to cool before attaching or removing parts 7 Avoid touching moving parts Do not remove the bread pan or insert hand into the bread pan during operation Stop pad must be pressed if bread pan is to be removed before completion 8 Do no
20. 4 cup salt 1tsp 21sp 1 1 2tsp whole wheat flour 2 3 cup 1 cup 1 1 4 cups bread flour 1 1 3 cups 2 cups 2 3 4 cups active dry yeast 1 1 2 tsp 2 1 4 tsp 2 3 4 tsp program 3 3 3 HEARTY NUT 1 1 2 pounds 2 pounds water 80 F 27 C 1 1 4 cups 1 cup 7 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 tsp 1 1 TBL 1 tsp molasses 3 TBL 1 4 cup 1 3 cup salt 1tsp 1 1 2 tsp 2 tsp dry oatmeal quick or regular 1 8 cup 1 2 cup 2 3 cup whole wheat flour 2 3 cup 1 cup 1 1 3 cups bread flour 1 1 3 cups 2 cups 2 2 3 cups walnuts 2 3 cup 3 4 cup 1 cup active dry yeast 1 3 4 tsp 2 1 4 tsp 2 1 2 tsp program 3 3 3 39 DAY OLD BREAD USES white bread 1 inch cubes chunked pineapple 15 oz margarine sugar cornstarch Place bread and drained pineapple into greased baking pan Cook pineapple juice plus enough water to equal 1 cup margarine sugar and cornstarch until thick Pour over pineapple and bread toss lightly to mix Bake at 350 F 177 C for 35 minutes BREAD PUDDING white bread 1 inch cubes 1 1 2 cups vanilla pudding and pie filling non instant 1 3 oz box cinnamon 1 tsp milk liquid 2 cups Mix all ingredients in a microwaveable one quart casserole dish Cook uncovered in microwave on high for 7 minutes or until boiling stirring occasionally during the last half of cooking or place in oven safe baking container and bake in oven at 350 177 for 30 minutes stir halfway through cooking
21. 42 WHEAT DINNER ROLLS 12 rolls 18 rolls water 80 F 27 C 3 4 cup 1 1 2 cups lemon juice 1 tsp 1 tsp oil 1 2 TBL brown sugar 2 TBL 1 4 cup salt 1 2 tsp 1 tsp dry milk 1 2 TBL bread flour 1 1 4 cups 2 1 2 cups whole wheat flour 1 cup 2 cups active dry yeast 1 1 2 tsp 2 tsp program 6 6 Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until double in size 3 Bake at 350 177 25 30 minutes or until done BUTTERMILK ROLLS cultured buttermilk 80 F 27 C 1 cup 1 1 2 cups lemon juice oil honey salt bread flour whole wheat flour wheat germ baking soda active dry yeast Brush with melted butter program Method 1 tsp 3 TBL 1 1 2 TBL 1 tsp 3 4 cup 1 1 3 cups 1 8 cup 1 4 tsp 1 3 4 tsp 1 tsp 1 4 cup 2 TBL 1 1 2tsp 1 1 4 cups 2 cups 1 2 cup 1 4 tsp 2 tsp 3 TBL 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until double in size Brush with melted butter 3 Bake at 350 F 177C 15 20 minutes or until done 43 FRENCH BREAD Italian Loaf French Rolls and French Twists water 80 F 27 C 1 1 4 cups lemon juice 1 tsp sugar 1 salt 1 tsp bread flour 3 1 2 cups active dry yeast 1 TBL Glaze water salt
22. BL 3 4 tsp 1 TBL 3 1 4 cups 1 1 2 tsp 8 oz 2 TBL 1 2 cup 1 TBL 1 2 tsp 1 2 cup 1 TBL 1 2 TBL 2 TBL 2 TBL 1 Place on a lightly floured surface Roll into a 15 x 10 inch rectangle Spread filling over dough within 1 2 inch of edges Starting with longest side roll dough up tightly pressing edges to seal 2 Place roll seam side down on a greased baking sheet and join the ends to form a ring pinch to seal With a knife make cuts 1 1 2 inches apart from the outside edge to within one inch of the inside edge Turn each section on its side so filling shows ok Cover and let rise in a warm place 40 minutes or until almost double in size Uncover and bake at 375 F 190 C for 20 25 minutes or until done Combine the first three glaze ingredients adding only enough milk for drizzling consistency Drizzle over the warm coffee cake Decorate with almonds and cherries Serve warm 50 CINNAMON ROLLS egg room temperature plus 1 enough water 80 F 27 C to equal 1 cup lemon juice 1 tsp oil 3 TBL sugar 1 3 cup salt 1 tsp bread flour 3 1 2 cups active dry yeast 1 1 2 tsp Filling butter softened 1 3 cup sugar 1 4 cup cinnamon 2 TBL walnuts finely chopped optional 1 4 cup raisins optional 1 4 cup Glaze powdered sugar 1 2 cup milk 3 TBL vanilla 1 2 tsp program 6 Method 1 Place on a lightly floured surface roll dough into a 12 x 16 inch rectangle and spread with butter Combine rem
23. C RECIPE berries 2 cups sugar 3 4 cup lemon juice 2 TBL CAUTION DO NOT EXCEED THESE AMOUNTS program 7 Method 1 Clean fresh fruit and cut into 1 2 inch cubes Put fruit into bread pan add sugar and lemon juice shake to mix ingredients Insert bread pan into bread machine and close lid 2 Select Jam program press START There will be a 10 minute preheat Do not open breach machine or touch bread machine during operation it will be very hot The bread machine will beep when the cycle is complete 3 Using oven mitts pour jam into a heat resistant container After cooling cover and refrigerate Bread pan and kneading blade will be very hot DO NOT IMMERSE BREAD PAN see cleaning instructions Tips Frozen berries no sugar added may be substituted for fresh Thaw and drain before measuring For thinner jam use juice as part of the 2 cup berry amount You may decrease the amount of sugar but it will produce a thinner result More sugar will make it thicker For best results sugar substitutes are not recommended The average refrigerated life of jam is two weeks up to several months frozen 54 BUTTER AS EASY 5 1 2 3 Model 1189S only Although the old fashioned churning method used to require a lot of time and elbow grease making butter in your Toastmaster Bread amp Butter Maker is now as easy as 1 2 3 make the butter first add the additional ingredients cover tightly and store in the refrig
24. LECT The control panel will you choose diiseni programs The Sweet Whole Frenoh and inertia programs contaln sudiu signal to and audiional inqrodicnts Le raisins nuts Une ihis program for basio bread recipes prageam works beet if a recipe i cugar or tar 2 TBL or burns eggs or cheses recipe than 60 whole wheat fleur this program During the finit 20 minum the bremd machine is pior fo first knead This program s best suited for bread krw In fet and sugar which usua in s CTUM and coari chewy Interior During tha frat 20 minutes the oead maahine is preheating prior bo the fink krenad Save ima by using this program on Butter Churn model 118953 oniy dam 1188 e recipasindicated with 5 in the Bread Index page 17 This program Ig used papara dough for making bread or rolls which are anaped before baking In a conventional oven The kneading blade churns the heavy whipping guam for 30 minutes The heating damai dose not wwrm the oven intericr Add berries Sugar and lemon jutu for homemade jam A great topping for homa broad Program Specifications 4 10 13 00 4 10 13 00 4101300 4 10 13 00 4 10 13 00 4 10 13 00 Program Process Butter Jam model 11895 A 1188 oe e pe om om EN nm om m
25. PEE m 22 TECH 38 Peach i b pers a tA mena dob ie ree ed Aie ven Eee lv at mae BH GMA 27 Potato on exert au acus Eu e Sore een DE E t M Nu xS Ef 33 Pumbpetnickel Rt Reb beate a pete emen iere eate aot a aec 38 Sourdouglii renchi 2 mee donato eoe breathe aves 23 So rdough Starter ou et LA ede ced LA S dudes we denen 23 Soy Almond Er lb Ju ooo e rien atu Ee guo Ee 28 Soy Cinnamon Raisin ehh 28 Soy Herb s uae EE ETE uade denarii E Wb wae 29 Spiced PUMPKIN see Screed alae aye gra acre Re advices Iw RR do 33 Southern Barley e GERE Rana 37 Sunflower And Sesame Seed 0 0 ccc eee 34 Sweet Walt sidan easels ned Dow tata eine dd daa Ae 29 PSP bed aged we eed at 30 White ho M Moss cotati S baud sess DPA A 20 White neatis denter At 35 Whole Grail s See stadt Dno n ae t abe rales ive do dota ed xa d 36 Whole Wheat E eR note RBS epe eii EU QURE 34 Whole Wheat With Gluten 2 ORRE E rs 35 Whole Wheat Cinnamon Raisin 36 DAY OLD BREAD USES Bread
26. READ AND SAVE THESE INSTRUCTIONS Toastmaster Bread Machines Use and Care Guide 22 QUESTIONS Recipe Book Before Contacting Your Retailer Call Models 1188 11695 TOLL FREE 1 800 947 3744 and talk to one of Toastmaster s Experts WARNING A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death Please follow all safety instructions P NO 3874FB3062R TABLE OF CONTENTS IMPORTANT SAFEGUARDS 0 0000 cece eee 3 BEFORE FIRST USE 2 2 2 300 aad nba Eu LL ces ed ee LBA 4 BREAD MACHINE INTRODUCTION 5 8 ERANS lexico ueteres Pet tibus Gee e ER ce ceo eee ae 5 Gontrol Panel dacs amp ic seamed tot bdo meee Reema DEP eie ee ius 6 Basic dob de Rae RUD 7 e Program Specifications 0 hh 8 CLEANING INSTRUCTIONS s sese 9 INGREDIENTS AND SUBSTITUTIONS ns 10 13 BREAD MIXES AND OTHER RECIPE BOOKS 13 HIGH ALTITUDE 3205 tice ASIMC RUNE AT td vite E 13 FREEZING BAKED BREADS AND ROLLS 13 FREEZING DOUGH SEIS SN Sa ase teo 13 PROGRAMMING 14 16 RECIPES 4 8 ccd ti ouai Sate Meh IM ce Bae 20 58 sBreads ae eel Poe ee ee otek iubet E ER EE 20
27. TBL honey 2 TBL 2 1 2 TBL 3 TBL salt 1 2 tsp 1 tsp 2 tsp dry milk 2 TBL 2 1 2 TBL 3 TBL bread flour 2 1 2 cups 3 cups 4 1 4 cups granola cereal 2 3 cup 3 4 cup 1 cup active dry yeast 1 1 2 tsp 1 3 4 tsp 2 tsp program 1 1 1 Insta 5 Yeast 21sp 3 1 4 tsp 3 1 2 tsp 26 MAPLE 1 1 2 pounds 2 pounds water 80 F 27 C 1 1 3 cups lemon juice 1 tsp oil 6 TBL maple syrup 6 TBL maple flavoring 3 4 tsp salt 1 TBL bread flour 4 1 2 cups dry oatmeal quick or regular 1 1 2 cups walnuts 1 cup active dry yeast 1 TBL program 1 PEACH 1 pound 1 1 2 pounds apricot nectar 5 TBL 1 2 cup peach yogurt 80 F 27 C 3 TBL 1 4 cup carrots shredded 5 TBL 1 2 cup lemon juice 1 tsp 1 tsp oil 2 tsp 1 TBL honey 1 1 2 TBL 2 TBL salt 3 4 tsp 1 tsp bread flour 2 cups 3 cups active dry yeast 1 1 4 tsp 1 1 2 tsp program 1 1 27 SOY ALMOND FRUIT For best results use light baking control selection 1 1 2 pounds water 80 F 27 C 1 cup lemon juice 1 tsp oil TBL almond extract 1 2 tsp sugar 2 1 2 TBL salt 1 1 2 tsp dry milk 1 1 2 TBL bread flour 2 1 2 cups soy flour 1 2 cup active dry yeast 2 1 2 tsp dried mixed fruit diced 1 2 cup almonds slivered 2 TBL program 2 add at the beep SOY CINNAMON RAISIN For best results use light baking control selection 1 1 2 pounds water 80 F 27 C 1 cup lemon juice 1 tsp oil 2 TBL sugar 2 TBL salt 1 tsp dry milk 1 4 cup bread flour 2 1 2
28. ad machine Close the lid 8 Select BASIC PROGRAM desired BAKING CONTROL and set TIMER to delay or press START for immediate start 9 When the beeper sounds 4 times the bread has finished baking and is starting the cooling cycle When the beeper sounds 8 times the cooling cycle is complete and the 3 hour keep warm cycle will start When the beeper sounds an additional 8 times the keep warm cycle is complete 10 Use oven mitts to carefully remove the bread pan at any time during the cool or hold warm process CAUTION THE BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 11 Turn bread 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 blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting 12 When the bread has completely cooled approximately 1 hour store in an air tight container 13 UNPLUG UNIT BEFORE CLEANING Clean bread pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See cleaning instructions Clean inside of bread machine after each use 09 po 20 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL 2 TBL sugar 1 TBL 1 1 2 TBL 2 TBL salt 1 tsp 1 tsp 1tsp bread flour 2 1 4 cups 3 1 2 cups 4 cups active dry yeast 1 1 4 tsp 2 tsp 2 1 4 tsp program 4 4 4 In
29. aining filling ingredients and sprinkle over butter Roll up tightly jelly roll style starting with the longest side and cut into one inch slices 2 Place in a greased baking pan about 1 2 inch apart and let stand in a warm place for 30 minutes or until double in size 3 Bake at 350 F 177 C 25 30 minutes or until done 4 Mix glaze ingredients until smooth and drizzle over top 51 STICKY BREAKFAST ROLLS egg s room temperature plus 1 enough water 80 F 27 C to equal 1 1 4 cups lemon juice 1 tsp oil 3 1 2 tsp sugar 1 3 cup salt 1 tsp bread flour 3 1 2 cups active dry yeast 1 1 2 tsp Filling butter softened 1 2 cup sugar 1 3 cup cinnamon 1 walnuts or pecans chopped 1 2 cup Topping butter melted 3 4 cup brown sugar 3 4 cup program 6 Method 1 lightly floured surface roll into a 12 x 16 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly jelly roll style starting with the longest side and cut into one inch slices 2 Combine topping mixture and spread into a 13 x 9 inch baking dish Place slices on mixture and let rise in a warm place for 30 minutes or until double in size 3 Bake at 350 F 177 C 35 minutes or until done Invert onto a heat proof tray 52 SOFT PRETZELS water 80 F 27 C egg yolk room temperature lemon juice oil sugar salt white pepper bread flour active dry yeast Glaze egg white
30. aking the flavor is dissipated in the baking process DO NOT ADD MORE THAN LISTED IN THE RECIPE Garlic inhibits yeast activity DO NOT ADD MORE garlic than listed in the recipe For more garlic flavor use a spread for the bread rather than adding it to the dough Salt Regulates Yeast Activity Salt is necessary to control the activity of yeast disciplining it to work slowly and steadily Without salt yeast acts too rapidly Salt also strengthens the structure of the dough If too little or no salt is used the bread will rise rapidly and then fall The texture will also be coarse and uneven Sugar Food For Yeast Sugar is the favorite food of yeast but too much sugar will cause the yeast to over react The loaf of bread will be small and dense Dried fruits also contribute sugar to the bread dough Do not add more than specified in the recipe Artificial sweeteners may not be used because the yeast cannot react with them Substitutes In our test kitchen we experimented with several ingredient substitutions We have found the following substitutions to be acceptable but we caution that your results may vary significantly from ours MILK Coffee creamer non dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions Liquid milk 80 F 27 C may be substituted for water in equal proportions The dry milk may then be eliminated altogether The loaf will be slightly smaller LEMON JUICE Vinegar may be substi
31. atter onto it Plug the bread machine into a 120 V 60 Hz outlet IMPORTANT SAFETY TIPS Unplug unit and allow to cool Remove any flour bread crumbs or other materials from the inside of the oven interior using a damp sponge cloth or a small portable vacuum cleaner The bread machine will bake up to a 2 pound loaf of bread Do not put a larger quantity of ingredients into the bread pan than recommended If you do so the bread may not mix or bake correctly and the bread machine may be damaged The maximum amount of flour to be used is as follows BAKE settings approximately 4 cups Prepackaged bread mixes 4 cups DOUGH setting 4 2 3 cups Handle the bread pan with care Remove the bread pan by pulling straight up on the handle Do not turn or shake the bread pan while taking it out If the bread pan is damaged or bent the temperature sensor will not work properly Handle hot bread pan using pot holders or oven mitts BREAD MACHINE INTRODUCTION Parts Handle Bread Pan Handle Kneading Blade Lid Flat side down Bread Pan Viewing Window Shaft Air Exhaust Rotates the kneading blade Control Pane Accessories Liquid Measuring Cup Lid for Butter Model 1189S only 1 cup USE THIS LID FOR BUTTER PROGHAM ONLY Control Panel Model 1188 shown TIMER PROGRAM SELECT Press TIMER pad to Press to select the delay program The program time will advance by Jam model 1188 only 10
32. ctive dry yeast 1 1 2tsp 1 3 4 tsp program 1 1 Insta 5 Yeast 2 1 2 tsp 1 TBL MILK 1 1 2 pounds 2 pounds milk 1 cup 1 6 TBL lemon juice 1 tsp 1 tsp oil 2 TBL 3 TBL sugar 1 1 2 tsp 21sp salt 1 1 2 tsp 2 tsp bread flour 3 cups 4 cups active dry yeast 1 3 4 tsp 2 tsp program 1 1 22 SOURDOUGH STARTER active dry yeast 2 1 4 tsp water 110 F 43 C 2 cups bread flour 3 1 2 cups sugar 1TBL In a 4 quart glass container dissolve yeast in water 110 F 43 C let stand 5 minutes add flour and sugar Stir with plastic or wooden spoon until blended Mixture will be thick remaining lumps will dis solve during fermentation process 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 80 85 27 30 C is best for the sour flavor to develop An ideal place is on the counter next to your range When the starter is developed it is bubbly and may have a yellow liquid layer on top stir before using It may be used for baking or placed in the refrigera tor to use later cover loosely To use starter measure the amount specified in the recipe When refrigerated let container of starter come to room temperature before measuring about 4 hours If baking in the morning leave the starter out overnight Replenish with 1 cup flour 2 3 cup warm water 110
33. cups soy flour 6 TBL active dry yeast 1 3 4 tsp cinnamon 1 tsp raisins 1 2 cup program 2 add at the beep 28 SOY HERB For best results use light baking control selection 1 1 2 pounds water 80 F 27 C 1 cup 2 TBL lemon juice 1 tsp oil 2 TBL sugar 3 TBL salt 1 1 2 tsp dry milk 1 TBL dried dill weed 1 tsp garlic salt 1 2 tsp dry mustard 1 2 tsp dried basil 1 4 tsp dried oregano 1 4 tsp bread flour 2 3 4 cups soy flour 1 2 cup active dry yeast 1 1 2 tsp program 2 SWEET WALNUT 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 1 cup 1 1 2 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL 2TBL sugar 1 1 2 TBL 2 TBL 1 tsp 3 TBL salt 1tsp 1 1 2 tsp 2 tsp dry milk 1 TBL 1 1 2 TBL 2 TBL bread flour 2 cups 3 cups 4 cups active dry yeast 1 1 2 tsp 1 3 4 tsp 2 tsp chopped walnuts 1 3 cup 1 2 cup 2 3 cup program 2 2 2 add at the beep 29 TRAIL MIX 1 pound 1 1 2 pounds water 80 F 27 C 2 3 cup 1 cup 1 TBL lemon juice 1 tsp 1 tsp oil 1 1 2 TBL 3 TBL honey 2 TBL 3 TBL salt 1 tsp 1 1 2 tsp bread flour 2 cups 3 1 4 cups active dry yeast 1 1 2 tsp 2 tsp raisins and nut trail mix 1 2 cup 2 3 cup program 2 2 add at the beep BLOODY MARY 1 1 2 pounds 2 pounds water 80 F 27 C 1 4 cup 1 3 cup 2 TBL lemon juice 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL bloody mary mix 80 F 27 C 1 2 cup 3 4 cup sugar 1 TBL 1 1 2 TBL salt 1 2 tsp 3 4 tsp bread flo
34. ds Activate The Yeast And Bind The Dough Liquid means all the wet ingredients used in the recipe When yeast is used in a bread machine the liquid temperature must be 80 F 27 C With this temperature the yeast activates gradually to accommodate the program of the machine When higher temperatures are used not only does the yeast activate too quickly but also the entire dough ball becomes too warm When the machine is set on the delay timer reduce the amount of liquid in most recipes by 1 2 teaspoons depending on the recipe and size of loaf Eggs are also considered part of the total liquid amount Eggs need to be at room temperature If taken directly from the refrigerator place in a bowl of warm water to take off the chill before using DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING 11 Lemon Juice Helps Dough Rise The addition of lemon juice fresh or bottled helps improve the overall structure of your loaf Only you the baker will Know it is there You may omit the lemon juice from our recipes however it may result in a slightly shorter loaf Cinnamon And Garlic Not True Friends Of Yeast Previously cinnamon and sugar were sprinkled on dough before it was rolled up jelly roll fashion Adding it to the dough in a bread machine however presents a problem Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat It breaks down the structure Although it smells wonderful as it is b
35. ead the following information before you shop for ingredients This bread machine will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour All ingredients except water should be at room temperature Place ingredients in bread pan in the order listed in recipe liquids dry and then yeast Measure accurately for successful bread machine bread loaves Mis measuring even slightly can make a big difference in your results Measure each ingredient precisely before pacing it into the bread pan To measure liquids use a clear glass or plastic liquid measuring cup 7 MEASURING CUP Read the measurement at eye level 1 4 CUP T ears CUP GRADUATED To measure flour spoon into a standard dry LOUP MEASURING ingredient measuring cup and level with a CUPS straight edge 1 2 CUP Do not sift flour or pack in measuring cup ijai GRADUATED Use standard measuring spoons and level with a tsp tsp i MEASURING straight edge 1 4 tsp 8044 e TBL j SPOONS Yeast The Number One Ingredient RED STAR Active Dry Yeast was used in developing all the recipes in this book However RED STAR QUICK RISE Yeast may also be used We found that we did not have to vary the amount used when we substituted one for the other Follow package directions if using Bread Machine Yeast Do not use compressed yeast A 1 4 oz package of RED STAR Yeast contains approximately 2 1 4 level teaspoons of yeast The activity of yeast w
36. el grated butter lemon juice lemon peel grated CHEESE FLAVORS CHEESABUTTER butter dried Italian herb seasoning garlic powder black pepper ground cheddar cheese shredded lemon juice BLEU CHEESE butter 1 2 cup bleu cheese 1 1 2 ozs Worcestershire sauce 1 2 tsp FETA CHEESE butter 1 2 cup feta cheese 1 1 2 ozs Worcestershire sauce 1 2 tsp CHEESY OLIVE butter onion minced cheddar cheese shredded stuffed green olives chopped FRESH HERB FLAVORS BASIL GARLIC GARLIC SAGE butter butter fresh basil chopped OR fresh sage chopped dried basil cloves garlic minced OR garlic powder dried minced garlic black pepper ground salt salt BASIL SPINACH LEMON OREGANO butter 1 2 cup butter fresh basil finely chopped 2 TBL lemon juice fresh spinach finely chopped 2 TBL fresh oregano chopped OR black pepper ground 1 4 tsp dried oregano garlic powder 1 4 tsp salt salt 1 4 tsp black pepper ground SPICY LEMON CHIVE CILANTRO butter 1 2 cup butter 1 2 cup fresh chives minced OR 2 TBL fresh cilantro chopped 2 TBL dried chives 2 TBL salt 1 4 tsp fresh parsley minced OR 2 TBL dried parsley 1 1 2tsp lemon juice 2 tsp red pepper ground 1 8 tsp salt 1 4 tsp ROSEMARY THYME LEMON DILL butter 1 2 cup butter fresh rosemary chopped OR 1 1 2 TBL fresh dill chopped OR dried rosemary 1 1 4 tsp dried dill fresh thyme chopped OR 1 1 2 TBL lemon juice dried thyme 1 1 2 tsp salt 1 8
37. equal 1 cup 1 1 2 cups lemon juice 1 tsp 1 tsp butter 1 4 cup 1 3 cup brown sugar 1 3 cup 1 2 cup salt 1 tsp 1 1 2 tsp bread flour 3 1 2 cups 4 1 2 cups active dry yeast 1 1 2 tsp 21sp Topping butter melted 1 2 cup 3 4 cup orange peel grated 2TBL 1 4 cup sugar 1 2 cup 3 4 cup program 6 8 Method 1 Place on a lightly floured surface Divide into pieces 2 Mix together topping ingredients and dip pieces in mixture covering well 3 Place in greased 9 X 13 inch baking dish cover and let rise in a warm place 30 minutes or until double in size 4 at 350 F 177 C 20 30 minutes or until done Serve warm 46 regular CHALLAH BRAID egg s room temperature plus enough 1 1 water 80 F 27 C to equal 3 4 cup 1 cup 1 TBL lemon juice 1 tsp 1 tsp oil 2TBL 3 TBL sugar 1 1 2 TBL 2 TBL salt 1 tsp 1 1 2 tsp bread flour 2 cups 3 1 4 cups active dry yeast 1 tsp 1 1 2 tsp Glaze egg yolk s beaten water Topping poppy seeds program Method 1 Place dough on a lightly floured surface Divide into thirds making 3 10 inch regular 13 inch large ropes with tapered ends Pinch ropes together at one end braid together Pinch together at other end and secure braid 2 Transfer braided dough to greased baking sheet cover and let rise in a warm place 45 minutes or until double in size 3 Combine glaze ingredients and brush onto braid Sprinkle with poppy seeds and bake at 375 190 25 mi
38. erator This will allow 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 If making bread right away it is not necessary to wash the interior of the bread pan The bread will absorb the butter during the knead or bake process DO NOT IMMERSE THE BREAD refer to cleaning instructions Hand wash the lid with mild soap and water and dry thoroughly Basic Recipe and Method 1 Make sure your bread machine and pan are at room temperature Attach the kneading blade onto the shaft of the bread pan Pour in 1 cup 236 ml of cold heavy whipping cream or heavy cream containing at least 3696 butterfat or 5 grams of fat per tablespoon Place lid on bread pan Insert bread pan into bread machine and close lid 2 Select Butter program press START Halfway through the cycle the mixture may resemble whipped cream and then begin to separate The bread machine will beep when the cycle is complete 3 Pour off buttermilk and save see Using Buttermilk To rinse butter remove lid and add 1 cup cold water replace lid and drain water into sink Repeat This will rinse off any remaining buttermilk and assist in hardening the butter Remove butter with a rubber spatula Yields approximately 1 2 cup Flavor before refrigerating Tips Heavy whipping cream or heavy cream will produce the most butter Light whipping cream and whipping cream 30 36 butterfat w
39. flakes program 6 BANANA WHEAT BAGELS 12 bagels egg room temperature plus 1 enough water 80 F 27 C to equal 1 cup lemon juice 1 tsp oil 2TBL honey 1 TBL salt 1 1 2 tsp mashed banana 1 2 cup whole wheat flour 2 1 2 cups bread flour 1 cup active dry yeast 2 1 4 tsp Glaze egg white beaten 1 water 1 Toppings optional poppy seeds sesame seeds program 6 Bread Recipes Method 1 Place on a lightly floured surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a one inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 quart saucepan bring to a boil 2 quarts water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg and sprinkle with choice of toppings Bake at 400 F 204 C 20 25 minutes until done cool on a wire rack 49 ALMOND CHERRY COFFEE water 80 F 27 C lemon juice oil sugar salt dry milk bread flour active dry yeast Filling cream cheese room temperature sugar maraschino cherries chopped milk liquid almond extract Glaze powdered sugar sour cream milk liquid sliced almonds to decorate cherries quartered to decorate program Method 1 coffee cake 1 cup 1 tsp 1 TBL 1 1 2 T
40. hes the time of the program selected When constant pressure is applied to the pad the time will advance quickly Press the START pad The timer is set and the colon blinks After one minute 9 29 is displayed and the timer continues to Colon will blink count down in 1 minute increments The Baking Control function is used to select the color of the crust It can be baked medium light or dark It is not necessary to press the control when medium is desired The Baking Control function will advance as the pad is pressed A B C MED LIGHT DARK POWER OUTAGE If your bread machine loses power before the second rise you can try starting the machine at the beginning of the cycle again This may not always produce an acceptable loaf If you are not sure when the outage occurred remove the dough ball from the bread pan and place in an oven safe baking container Allow to double in size and place in a preheated 350 oven for 30 45 minutes or until done The bread should sound hollow when tapped on the top of the loaf after done If the bread has already begun to bake when the outage occurs you must begin with new ingredients 16 RECIPE INDEX BREADS Bananas aake Mie tdt pu ee o Lio dut Erie A ty nee bud dye feta erf 31 Banana Granola 5 aues ee abun d ar dr ol e m e I be os 24 Bloody MANY ee eee ene er Dodo oye iet aga cares die Y Pot 30 23 quoc
41. ill churn into a smaller amount of butter and you may have to repeat part of the 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 of salted or unsalted butter is several weeks up to nine months if frozen All butter is made from fresh sweet cream The choice of salted or unsalted butter is a matter of personal preference but many cooks prefer unsalted butter for baking For salted butter add 1 4 teaspoon salt to 1 2 cup butter Using Buttermilk Buttermilk is the liquid left after churning butter Most of the fat goes into the butter not the milk It may be used in any recipe calling for milk such as shakes soups sauces pancakes and waffles Refrigerate until ready to use If you want to use this buttermilk to increase calcium and protein in a bread recipe it may be substituted for any or all of the water The bread will be shorter and more dense The buttermilk should be scalded before using to improve its baking quality Pour into sauce pan and heat to 200 F 94 C then allow to cool to 80 F 27 C Today s buttermilk sold in grocery stores is a cultured product rather than a by product of churning cream into butter Cultured buttermilk is made from fresh low fat or skim milk with the addition of non fat dry milk solids salts and other ingredients It
42. ill deteriorate when it is exposed to oxygen moisture or warmth Therefore yeast needs to be stored airtight and refrigerated or frozen Measure out amount needed and allow it to come to room temperature before using approximately 15 minutes Use yeast before expiration date 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 110 115 F Add 1 teaspoon granulated sugar and stir Sprinkle 2 1 4 teaspoons of yeast on top of sugar water 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 Machine in any recipe calling for 2 1 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 Add mixture with liquid ingredients do not use to delay bread Flour Bread Flour is Essential All types of flour are affected by many factors such as milling grades moisture content length of storage and manufacturing processes Adjustments to the recipes may need to be made to compensate for climactic changes in different regions to ensure an excellent loaf Bread flour is a definite nece
43. juice 1 tsp 1 tsp oil 2 TBL 1 3 1 2 salt 1 tsp 1 1 2 tsp bread flour 3 1 2 cups 4 1 2 cups active dry yeast 1 1 2 tsp 2 tsp Topping parmesan cheese 1 2 cup 2 3 cup garlic finely minced 1 1 2 TBL 2 TBL butter melted 3 TBL 1 4 cup program 6 Method 1 Place lightly floured surface Divide into pieces and shape 2 Combine cheese and garlic Dip pieces in melted butter and then in cheese garlic mixture Place in greased 9 x 13 inch baking dish Cover and let rise in a warm place 45 minutes or until double in size 3 Bake at 325 F 163 C 35 40 minutes or until done PITA POCKETS water 80 27 1 TBL lemon juice 1 tsp oil 1 TBL sugar 3 4 tsp salt 1 1 2tsp whole wheat flour 3 cups active dry yeast 2 1 4 tsp program 6 Method 1 Place on a lightly floured surface Divide into pieces Shape each piece into a smooth ball flatten to a 5 inch circle Cover and let rise in a warm place 30 minutes or until double in size 2 Place 5 circles at a time on a large cooling rack Place cooling rack in oven and bake at 500 F 260 C 5 minutes until puffed and tops just begin to brown 3 Remove from oven and cool Cut circles in half fill TIP Rolling and baking instructions should be carefully followed to be sure the bread bakes with the pocket 45 REFRESHING ROLLS 12 rolls 18 rolls egg room temperature plus enough 1 1 water 80 F 27 C to
44. minute intervals m 8 00 Toastmaster auner model 1189S hours This timer SELECT CHOIX on cannot be sued on PEE A THEE START Jam model 1188 or Butter model After selecting the 1189S programs HOURS MINUTES program the baking control and timer if DELAY TIMER needed press to start INDICATOR the program or timer count down After setting the delay time press the STOP colon will blink BLIGHT CLAR Press for more than 2 C DARKIFONC seconds during the cycle to cancel a DISPLAY WINDOW program Indicates the number of program crust color and amount of time left for BAKING CONTROL completion of Press to select dark program Indicates medium or light crust display signals See Use light crust for page 60 breads high in sugar When a bread machine is packaged for shipment a clear plastic film is placed over the control panel as protection This film may either be removed or left on If you choose to leave it on it will come off with use PROGRAM If you want to cancel the selected program press the STOP pad and hold it down CANCEL for more than 2 seconds at any time during the cycle PROGRAM SELECT RECALL If you have started your bread and are not sure which program you have selected you may recall this information Press and hold the start pad at anytime The number of the program and the crust color selection will appear in the display window Basic Features PROGRAM SE
45. nutes or until done 47 WHOLE WHEAT PIZZA CRUST water 80 F 27 C 1 cup lemon juice 1 tsp oil 2 TBL sugar 1 TBL salt 1 tsp whole wheat flour 1 cup bread flour 1 1 2 cups active dry yeast 2 1 4 tsp program 6 Method 1 Place on a lightly floured surface Divide in half and press onto a 12 inch pizza pan Sprinkle each pan with 1 tablespoon of cornmeal if desired Generously prick dough with a fork For one 12 inch thick crust do not divide 2 Bake 400 F 205 C oven for 10 12 minutes or until edges of crust begin to turn a light golden brown Remove add toppings and return to oven to bake an additional 15 20 minutes PIZZA CRUST 1 thick or 2 thin crusts 2 thick or 4 thin crusts water 80 F 27 C 3 4 cup 1 2 3 cups lemon juice 1 tsp 1 tsp oil 1 TBL 2TBL sugar 1 TBL 2 TBL salt 1 2 tsp 1 tsp dry milk 1 TBL 2 TBL bread flour 2 1 4 cups 4 1 2 cups active dry yeast 1tsp 2 tsp program 6 6 Method 1 Place on a lightly floured surface Divide and press onto a 12 inch pizza pan raising edges 2 Spread pizza sauce over the dough and sprinkle with toppings 3 Bake 425 F 218 C for 20 minutes or until crust is golden brown and around edges 48 BAGELS 8 bagels water 80 F 27 C 1 cup lemon juice 1 tsp sugar 1 1 2 TBL salt 1 tsp bread flour 3 cups active dry yeast 2 1 4 tsp Glaze egg beaten 1 Toppings optional sesame seeds poppy seeds cracked wheat wheat flakes or dried onion
46. ogram 1 1 24 CARROT RAISIN 1 1 2 pounds egg room temperature plus enough water 80 F 27 C to equal lemon juice oil sugar salt carrots uncooked shredded bread flour active dry yeast apple pie spice raisins program add at the beep DRIED FRUIT water 80 F 27 C lemon juice oil brown sugar salt dry milk bread flour active dry yeast dried fruit nutmeg program add at the beep 1 pound 3 4 cup 1 tsp 2 1 2 TBL 1 1 2 TBL 1 tsp 1 TBL 2 1 4 cups 1 1 4 tsp 1 2 cup 1 2 tsp 2 1 3 4 cup 1 TBL 1 tsp 2 TBL TBL 2 tsp 3 4 cup 3 1 4 cups 2 1 4 tsp 1 tsp 1 2 cup 2 1 1 2 pounds 1 cup 1 TBL 1 tsp 3 TBL 2 1 2 TBL 1 1 2 tsp 1 1 2 TBL 3 cups 2 1 2 tsp 3 4 cup 1 tsp 2 25 2 pounds 1 1 4 cups 1 tsp 1 4 cup 1 4 cup 2 tsp 2 1 2 TBL 3 3 4 1 TBL 1 tsp 1 cup 1 1 2tsp 2 1 1 2 pounds 2 pounds HOLIDAY water 80 F 27 C 1 2 cup 2 3 cup milk 80 F 27 C 1 2 cup 2 3 lemon juice 1 tsp 1 tsp oil 2 TBL 2 TBL 2 tsp sugar 1 4 cup 5 TBL salt 2 tsp 2 1 2 tsp bread flour 3 cups 4 cups active dry yeast 2 1 4 tsp 1 TBL candied fruit 1 2 cup 2 3 cup walnuts 1 2 cup 2 3 cup program 2 2 add at the beep HONEY GRANOLA 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 cup 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 1 4 cup 5
47. ole wheat flour 1 3 cup 1 2 cup 2 3 cup bread flour 1 1 3 cups 2 cups 3 cups active dry yeast 1 1 2tsp 2 1 4 tsp 1 TBL program 1 1 WHOLE WHEAT CINNAMON RAISIN WALNUT 1 1 2 pounds 2 pounds egg white s room temperature 2 3 plus enough water 80 F 27 C to equal 3 4 cup 1 cup 2 TBL 1 cup 7 TBL lemon juice 1tsp 1tsp 1 tsp oil 1 1 2 TBL 2 1 2 TBL 2 TBL 2 tsp honey 2TBL TBL 3 TBL salt 1 tsp 1 1 2 tsp 2 tsp whole wheat flour 2 cups 3 cups 3 TBL 4 cups active dry yeast 2 tsp 1 TBL 4 tsp cinnamon 3 4 tsp 1 tsp 1 1 4 tsp raisins 1 8 cup 1 2 cup 2 3 cup walnuts 1 3 cup 1 2 cup 2 3 cup program 3 3 3 add at the beep 36 SOUTHERN BARLEY egg s room temperature plus enough water 80 F 27 C to equal lemon juice oil honey salt dry milk barley cooked grits cooked oat bran cereal uncooked whole wheat flour bread flour active dry yeast program 3 4 cup 2 TBL 1 tsp 1 1 TBL 1 tsp 2TBL 3 TBL 2 tsp 1 4 cup 1 3 cup 1 1 4 cups 1 1 4 tsp 3 37 1 1 2 pounds 1 cup 1 tsp 4 tsp 2 TBL 1 1 2 tsp TBL 4 TBL 1 TBL 1 3 cup 1 2 cup 2 TBL 1 3 4 tsp 1 3 4 tsp 3 ONION RYE 1 1 2 pounds 2 pounds egg s room temperature 2 plus enough water 80 F 27 C to equal 3 4 cup 1 TBL 1 2 TBL 1 1 3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 1 1 2 TBL 2 TBL honey 2 TBL 3 TBL 1 4 cup dry milk 1 TBL 2 TBL 3 TBL salt 1 tsp 1 1
48. or with a damp dishcloth to prevent damage to the seal packing after each use Allow to dry before storing the pan inside Do not immerse in or splash with water the bread machine After using cool and wipe out the oven interior with a damp dishcloth or plastic scouring pad SEAL PACKING It is not necessary to remove the kneading Do not use metal utensils inside the blade for cleaning But if you wish to it machine They will damage the non stick must be removed after each use coating If the bread sticks to the lid use a To remove fill the pan with hot soapy plastic pancake turner to clean water and allow it to soak for 20 minutes Wash it with a soft brush or cloth and dry thoroughly NOTE The non stick coating may change KNEADING BLADE color over time This is caused by moisture and steam and in no way affects performance STORING Be sure bread machine is completely cooled before storing All removable parts should be thoroughly cleaned and dried Store bread machine with lid closed INGREDIENTS Congratulations You have just acquired a TOASTMASTER Bread Machine Toastmaster Inc has become a household name you can count on as has RED STAR Yeast The home economists at RED STAF Yeast and TOASTMASTER have combined their efforts to provide the recipes in this cookbook Many hours of developing and testing these recipes were necessary to assure you the home baker a variety of delicious homemade breads R
49. pening wrapping to allow moisture to escape gradually Freezing Dough At the end of the dough program you may remove the dough and freeze it for baking at a later time Form the dough into desired shape before rising and put in the freezer for one hour to harden Remove from freezer and wrap in plastic wrap Place in a plastic bag and seal Dough can be kept in the freezer up to four weeks Thaw the dough in plastic bag in your refrigerator overnight or for several hours Unwrap and place on baking container Cover and let stand in warm draft free place until double the original size Because the dough is not room temperature you will find it takes longer than usual to rise Bake according to recipe instructions If additional assistance is needed expert help is available from Toastmaster 1 800 947 3744 or from RED STAR YEAST amp PRODUCTS 1 800 445 4746 4 13 PROGRAMMING Programming Bread Or Dough Open the lid and remove the bread pan by pulling straight up using the handle Place all ingredients in bread pan YEAST DRY INGREDIENTS WATER OR LIQUIDS NOTE When using the timer add the yeast last on top of the flour and away from the liquid This is critical for good results 14 Mount the kneading blade on the shaft flat side down Insert bread pan until it fits securely into bottom of bread machine 5 Close the lid Plug into 120 V 60 Hz outlet The display indicator will light up Pre
50. ss START The time left for the program to be finished is displayed and counts down All bread programs except Basic will beep to add additional ingredients during the second knead Opening lid will not stop kneading Add ingredients quickly and evenly over dough Quickly close lid to prevent heat loss If using the delay timer add all of the ingredients at the beginning The ingredients will be chopped into smaller pieces 6 Select program and baking control The beeper will sound when bread is done Press STOP and remove the bread pan Turn the bread pan upside down and shake the bread pan to release the bread using oven mitts Place the bread upright on a wire rack to cool approximately 20 minutes before cutting This allows the steam to escape Be sure to remove the kneading blade from the bread CAUTION The bread pan kneading blade and bread will be very hot Always unplug after use 15 Programming The Delay Timer Bread or Dough Set the program and crust color Before pressing START set the timer for however long you want to wait before the bread is done 4 10 to 13 hours EXAMPLE It is 9 00 p m now The bread is to be ready at 6 30 a m the next morning Set the timer for 9 30 because there are 9 hours and 30 minutes between 9 00 p m and 6 30 p m When pressed the time NOTE The bread machine will advance in 10 minute will start when the timer increments reac
51. ssity Milled from hard winter or spring wheat it has a higher protein content that makes it more durable than all purpose flour The protein when mixed with liquid 10 becomes gluten When kneaded gluten becomes elastic and gives the breads better structure In contrast all purpose flour milled from a combination of soft and hard wheat becomes elastic too easily for use in a bread machine and quickly loses its ability to stretch well As a result bread made from all purpose flour will be small and dense Several well known mills now market bread flour It is labeled bread flour on the package and is available at grocery stores Wheat is the only grain that contains the type of protein that becomes elastic when kneaded Other flours such as rye barley oats soy rice and buckwheat add flavor and fiber to breads but do not add structure to the dough Therefore wheat flour is essential as a base when making bread Vital Wheat Gluten is produced by processing white flour one more step White flour contains both protein and starch and mills now can remove most of the starch leaving only the protein gluten When gluten is added to recipes containing whole grain flours it improves the volume and shape of the loaf significantly Many grocery stores stock gluten in the flour section Health food and nutrition centers also carry this item Flour is best kept in an airtight container If you need to store flour for a long period of time keep
52. sta 5 Yeast 1 3 4 tsp 2 1 2 tsp 2 3 4 tsp FRENCH VARIATION 1 1 2 pounds 2 pounds water 80 27 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups lemon juice 1 tsp 1 tsp 1 tsp sugar 1 TBL 1 1 2 TBL 2 TBL salt 1 tsp 1 tsp 1 tsp bread flour 2 1 4 cups 3 1 2 cups 4 cups active dry yeast 1 1 4 tsp 2 tsp 2 1 4 tsp program 1 1 1 Insta 5 Yeast 2 tsp 2 3 4 tsp 2 3 4 tsp FAT FREE WHITE 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 1 2 cups lemon juice 1 tsp 1 tsp 1 tsp applesauce 1 TBL 2 TBL 2 TBL sugar 1 1 2 TBL 3 TBL 1 4 cup salt 1 tsp 1 1 4 tsp 2 tsp dry milk 1 TBL 1 1 2 TBL 2 TBL bread flour 2 1 4 cups 3 cups 4 cups active dry yeast 1 1 4 tsp 2 tsp 2 1 4 tsp program 1 1 1 Insta Yeast 2 tsp 2 1 2 tsp 1 TBL Any variety Note Substituting applesauce for oil in other recipes may not produce good results 24 1 1 2 pounds 2 pounds egg s room temperature 2 2 plus enough water 80 F 27 C to equal 3 4 cup 1 TBL 1 cup 1 TBL 1 1 3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1 2 TBL 2 TBL sugar 4 tsp 2 TBL 2 1 2 TBL salt 1tsp 1 1 2 tsp 2 tsp dry milk 2 TBL 3 TBL 1 4 cup bread flour 2 cups 2 TBL 3 cups 4 cups active dry yeast 1 1 2 tsp 2 1 4 tsp 2 3 4 tsp program 5 5 5 BUTTERMILK cultured buttermilk 80 F 27 C 1 cup 2 TBL 1 1 2 cups lemon juice 1 tsp 1 tsp oil 3 TBL 1 4 cup sugar 3 TBL 1 4 cup salt 1 1 2tsp 2 tsp baking soda 1 4 tsp 1 2 tsp bread flour 3 1 4 cups 4 1 2 cups a
53. t operate the appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner Return appliance to the nearest authorized service facility for examination repair electrical or mechanical adjustment 9 Do not use outdoors or while standing in damp area 10 Do not let cord hang over edge of table or counter or touch hot surfaces 11 Do not place on or near hot gas or electric burner or in a heated oven 12 To unplug with unit switched off grip the plug and pull out from the wall outlet Never pull on the cord 13 Do not use appliance for other than intended use 14 This product is intended for household use only 15 Use of accessory attachments not recommended by Toastmaster Inc may cause injuries 16 Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts creating a risk of electrical shock 17 Bread machine must be placed at least 4 inches 10 2 cm from walls and edge of counter 18 Do not cover bread machine with anything which would prevent the steam from escaping This may cause warpage discoloration malfunction or even fire N SAVE THESE INSTRUCTIONS THIS PRODUCT FOR HOUSEHOLD USE ONLY CAUTION A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord Extension cords are available from local hardware stores and may be used if care
54. time Serve warm or cold CRUNCHY BREAD SNACKS bread sliced 1 2 inch thick 8 slices butter melted 1 4 cup dry seasoning mix 4 tsp use any one of the following dried spaghetti sauce seasoning ranch dressing Italian herb seasoning or garlic powder or garlic salt Amounts may be adjusted to your taste Melt butter and add seasoning Place bread on baking container and lightly brush butter mixture on bread Bake at 350 F 177 C 10 15 minutes or until brown Allow to cool and break into bite size pieces 40 DOUGH AS EASY AS 1 2 1 Add ingredients to the bread pan in the order listed Refer to page 20 for measuring information Place the bread pan in the bread machine 2 Close the lid Select the DOUGH setting Press START 3 Remove the dough from the bread pan when the beeper sounds eight times Follow shaping and baking instructions For rolls shape into balls Place dough balls sides touching for pull apart rolls For individual rolls place dough balls 2 inches apart HINTS FOR DOUGH If using delayed timer make sure yeast is on top of flour away from liquids If you allow the dough to remain in the bread machine after the cycle is complete it may over rise and damage the machine Crust Treatments use only with dough program Always allow optimum rising of shaped dough Use a pastry brush to apply glaze Bake as directed Egg Glaze shiny golden crust Mix 1 slightly beaten egg
55. tions 23 Water should be 80 F 27 C 61 SERVICE INFORMATION Please refer to warranty statement to determine if in warranty service applies This appliance must be serviced by a Toastmaster authorized service center Unauthorized service will void your warranty Consult your phone directory under Appliances Household Small Service and Repair or call 1 800 947 3744 in the U S and Canada Products must be adequately protected to avoid shipping damage Surround your appliance with three inches of protective padding and include a note explaining the problem you have experienced We recommend insuring your package No CODs accepted SPECIFICATIONS Power supply 120 V 60 Hz Consumption Kneading Motor 100W Dimension WxDxH 13 3 4 x 10 1 4 x 13 Weight Approx 16 lbs 62 ONE YEAR LIMITED WARRANTY Toastmaster Inc warrants this product to original purchaser for one year from purchase date to be free of defects in material and workmanship This warranty is the only written or express warranty given by Toastmaster Inc This warranty gives you specific legal rights You may have other rights which vary from state to state ANY OTHER RIGHT WHICH YOU MAY HAVE INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY Defective product may be brought or sent freight prepaid to an authorized service center listed in
56. tuted for lemon juice in equal proportions SUGAR Honey may be substituted for sugar in equal proportions reduce the liquid by the same amount Brown sugar may be substituted for white sugar in equal proportions Yeast NEEDS sugar NO artificial sweetener should be used 12 SALT Salt free recipes are not successful Dietetically sodium free less than 5 mg sodium per serving or low salt less than 1 2 the sodium of table salt may be used in equal amounts The bread will be coarser EGGS Egg beaters may be used as directed on the carton Two egg whites may be substituted for one egg REMEMBER all egg products must be at room temperature Bread Mixes And Other Recipe Books Use mixes labeled for up to 2 pound loaves For best results use the INSTA 5 program Bread machine helpful hints and recipe books are available at book and retail stores They offer a wide variety of recipes Minor adjustments may be necessary for best results High Altitude High elevations may make dough rise faster Try recipe as printed first If not getting good results decrease yeast 1 4 teaspoon at a time You may also have to increase water start with 2 tablespoons and increase if necessary The addition of gluten will help the structure of the bread Add 1 teaspoon per cup of flour Freezing Baked Breads and Rolls Cool before wrapping in plastic wrap Place in plastic bag and seal Bread may be frozen up to six weeks Thaw by partially o
57. ur 2 cups 3 cups dried parsley 1 TBL 2 TBL green onion tops chopped 1 TBL 2 TBL active dry yeast 1 1 2tsp 2 1 4 tsp program 1 1 CHEESE ONION 1 1 2 pounds 2 pounds water 80 F 27 C 3 4 cup 3 4 cup 3 TBL 1 1 2 cups lemon juice 1 tsp 1 tsp 1 tsp sugar 2 TBL 3 TBL 1 4 cup salt 1 2 tsp 1 tsp 1 1 2tsp bread flour 2 1 4 cups 3 cups 4 1 4 cups shredded cheese 1 2 cup 3 4 cup 1 cup dried onion 1 TBL 1 1 2 TBL 2 TBL active dry yeast 1 tsp 1 1 4 tsp 1 3 4 tsp program 2 2 2 30 1 1 2 pounds 1 egg room temperature plus enough water 80 F 27 C to equal lemon juice oil banana cake mix bread flour gluten active dry yeast program or any other variety of cake mix for flavor variation 3 4 cup 4 3 TBL 1 tsp 2 TBL 1 cup 2 2 3 cups 1 TBL 2 1 4 tsp 1 CORN egg room temperature plus enough water 80 F 27 C to equal lemon juice oil honey salt dry milk bread flour corn meal active dry yeast program egg s room temperature plus enough water 80 27 to equal lemon juice oil sugar salt bread flour dried dill weed dried minced onion active dry yeast program 3 4 cup 1 TBL 1 tsp 2 TBL 2 TBL 1 tsp 1 TBL 2 cups 1 4 cup 1 1 2tsp 1 3 4 cup 4 3 TBL 1tsp 1 TBL 4 tsp 1 tsp 2 cups 1 1 2 tsp 21sp 1 1 2tsp 2 91 1 1 2 pounds 1 cup 2 TBL 1 tsp TBL 3 TBL 1 1 2 tsp 2 TBL 3 cups 1 3 cup
58. water Toppings optional kosher salt sesame seeds program Method 16 pretzels 1 1 4 cups 1 1 tsp 1 2 TBL 1 tsp 1 8 15 3 1 2 cups 1 1 lightly floured surface cut dough into pieces Roll each piece into 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 1 2 inches apart Brush with glaze and sprinkle with topping Bake at 375 F 190 C 15 20 minutes or until done Variation Pepperoni Pretzels Add 1 cup sliced pepperoni and 2 tablespoons parmesan cheese to dough ingredients Follow method for completion 53 THE JOYS OF JAM AS EASY AS 1 2 3 Model 1188 only We think homemade jam and fresh bread are a match made in heaven And as we tested jam recipes in the Toastmaster test kitchen we discovered that jam also makes a tasty and visually appealing addition to many other foods Try it on ice cream waffles French toast pancakes or as a filling for layer cakes Be creative once you ve had your first spoonful your imagination will soar Jam requires only 3 ingredients berries sugar and lemon juice You may use strawberries blackber ries raspberries or other thin skinned berries Sugar and lemon juice help to firm flavor and preserve the color of the berries Jam is heated and stirred during the program to produce a topping for your breads waffles and ice cream BASI
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