READ AND SAVE THESE INSTRUCTIONS Bread Machines Use and Care Guide Recipe Book Models 1188, 1189S ?? QUESTIONS ?? Before Contacting Your Retailer Call 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.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BREAD MACHINE INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8 • Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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: 1. Read all instructions before using this appliance. 2. To protect against electric shock do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning). 3. Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread. 4.
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.
BREAD MACHINE INTRODUCTION n Parts -5-
n Control Panel - Model 1188 shown TIMER PROGRAM SELECT Press TIMER pad to delay program.The time will advance by 10 minute intervals from 4:10 to 13:00 hours. This timer cannot be sued on Jam (model 1188) or Butter (model 1189S) programs. Press to select the program. Jam (model 1188 only) Butter (model 1189S only) START After selecting the program, the baking control and timer (if needed), press to star t the program or timer count down.
n Basic Features -7-
n Program Specifications -8-
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 than dish detergent. • Do not use steel wool or other abrasive materials. • Do not wash any parts in the dishwasher. • Do not immerse the bread pan in water. Wipe clean with a damp cloth, then dry thoroughly. • Do not place bread pan in conventional oven.
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 STAR® 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. Read the following information before you shop for ingredients.
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.
n 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. n 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.
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. n Bread Mixes And Other Recipe Books Use mixes labeled for up to 2 pound loaves. For best results, use the INSTA 5 program.
PROGRAMMING n Programming Bread Or Dough 1 Open the lid and remove the bread pan by pulling straight up, using the handle. 2 Mount the kneading blade on the shaft, flat side down. 3 Place all ingredients in bread pan. 4 Insert bread pan until it fits securely into bottom of bread machine. 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.
5 Close the lid. Plug into 120 V ~ 60 Hz outlet.The display indicator will light up. 6 Select program and baking control. 8 7 Press 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.
n 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. 1. When pressed, the time will advance in 10 minute increments.
RECIPE INDEX BREADS Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Banana Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Bloody Mary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Buttermilk — 5 . . . . . . . . . . . . . . . . . . . . .
DAY OLD BREAD USES Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 DOUGHS Almond-Cherry Coffee Cake . . . . . . . . . . . . . . . . . . .
BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread machine. 2. Close the lid. Select the desired setting. Press START. 3. When 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 n A Guide To Daily Food Choices Bread, cereal, pasta, crackers and other grain foods are low in fat and full of energy.
BREADS We suggest starting your 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.
FRENCH 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil sugar salt bread flour active dry yeast 3/4 cup + 2 TBL 1 tsp 1 TBL 1 TBL 1 tsp 2 1/4 cups 1 1/4 tsp 1 cup + 2 TBL 1 tsp 1 1/2 TBL 1 1/2 TBL 1 tsp 3 1/2 cups 2 tsp 1 1/2 cups 1 tsp 2 TBL 2 TBL 1 tsp 4 cups 2 1/4 tsp program 4 4 4 Insta 5 Yeast: 1 3/4 tsp 2 1/2 tsp 2 3/4 tsp FRENCH VARIATION 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice sugar salt bread flour active dry yeast 3/4 cup + 2 TBL 1 tsp 1 TBL 1 tsp
EGG 1 pound 1 1/2 pounds 2 pounds egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt dry milk bread flour active dry yeast 1 2 2 3/4 cup + 1 TBL 1 tsp 1 TBL 4 tsp 1 tsp 2 TBL 2 cups + 2 TBL 1 1/2 tsp 1 cup + 1 TBL 1 tsp 1 1/2 TBL 2 TBL 1 1/2 tsp 3 TBL 3 cups 2 1/4 tsp 1 1/3 cups 1 tsp 2 TBL 2 1/2 TBL 2 tsp 1/4 cup 4 cups 2 3/4 tsp program 5 5 5 BUTTERMILK 1 1/2 pounds 2 pounds cultured buttermilk 80°F/27°C lemon juice oil sugar salt baking soda bread flou
SOURDOUGH STARTER active dry yeast water 110°F/43°C bread flour sugar 2 1/4 tsp 2 cups 3 1/2 cups 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.
CINNAMON RAISIN 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil brown sugar salt dry milk bread flour active dry yeast 3/4 cup 1 tsp 1 TBL 1 1/2 TBL 1 tsp 1 TBL 2 1/4 cups 1 3/4 tsp 1 cup 1 tsp 1 1/2 TBL 2 1/2 TBL 1 1/2 tsp 1 1/2 TBL 3 cups 2 1/4 tsp 1cup + 6 TBL 1 tsp 2 TBL 3 TBL 2 tsp 2 TBL 4 cups 1 TBL cinnamon* raisins* walnuts* 1 tsp 1/3 cup 1/3 cup 2 tsp 1/2 cup 1/2 cup 1 TBL 2/3 cup 2/3 cup program 2 2 2 *add at beep BANANA GRANOLA 1 pound 2 pounds water 80°F/27°C lemo
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 1 3/4 cup + 1 TBL 1 tsp 2 TBL 3 TBL 2 tsp 3/4 cup 3 1/4 cups 2 1/4 tsp apple pie spice* raisins* 1 tsp 1/2 cup program 2 *add at the beep DRIED FRUIT 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil brown sugar salt dry milk bread flour active dry yeast 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
HOLIDAY 1 1/2 pounds 2 pounds water 80°F/27°C milk 80°F/27°C lemon juice oil sugar salt bread flour active dry yeast 1/2 cup 1/2 cup 1 tsp 2 TBL 1/4 cup 2 tsp 3 cups 2 1/4 tsp 2/3 cup 2/3 cup 1 tsp 2 TBL + 2 tsp 5 TBL 2 1/2 tsp 4 cups 1 TBL candied fruit* walnuts* 1/2 cup 1/2 cup 2/3 cup 2/3 cup program 2 2 *add at the beep HONEY GRANOLA 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil honey salt dry milk bread flour granola cereal active dry yeast 3/4 cup + 2 TBL 1 tsp 2 TBL 2
MAPLE 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil maple syrup maple flavoring salt bread flour dry oatmeal, quick or regular walnuts active dry yeast 1 cup 1 tsp 1/4 cup 1/4 cup 1/2 tsp 2 tsp 3 cups 1 cup 3/4 cup 2 tsp 1 1/3 cups 1 tsp 6 TBL 6 TBL 3/4 tsp 1 TBL 4 1/2 cups 1 1/2 cups 1 cup 1 TBL program 1 1 PEACH 1 pound 1 1/2 pounds apricot nectar peach yogurt 80°F/27°C carrots, shredded lemon juice oil honey salt bread flour active dry yeast 5 TBL 3 TBL 5 TBL 1 tsp 2 tsp 1 1/2 TBL 3/4
SOY ALMOND FRUIT For best results use light baking control selection 1 1/2 pounds water 80°F/27°C lemon juice oil almond extract sugar salt dry milk bread flour soy flour active dry yeast 1 cup 1 tsp 3 TBL 1/2 tsp 2 1/2 TBL 1 1/2 tsp 1 1/2 TBL 2 1/2 cups 1/2 cup 2 1/2 tsp dried mixed fruit, diced* almonds, slivered* 1/2 cup 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 lemon juice oil sugar salt dry milk bread flo
SOY HERB For best results use light baking control selection 1 1/2 pounds water 80°F/27°C lemon juice oil sugar salt dry milk dried dill weed garlic salt dry mustard dried basil dried oregano bread flour soy flour active dry yeast 1 cup + 2 TBL 1 tsp 2 TBL 3 TBL 1 1/2 tsp 1 TBL 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 2 3/4 cups 1/2 cup 1 1/2 tsp program 2 SWEET WALNUT 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil sugar salt dry milk bread flour active dry yeast 3/4 cup 1 tsp 1 TBL 1 1/
TRAIL MIX 1 pound 1 1/2 pounds water 80°F/27°C lemon juice oil honey salt bread flour active dry yeast 2/3 cup 1 tsp 1 1/2 TBL 2 TBL 1 tsp 2 cups 1 1/2 tsp 1 cup + 1 TBL 1 tsp 3 TBL 3 TBL 1 1/2 tsp 3 1/4 cups 2 tsp raisins and nut trail mix* 1/2 cup 2/3 cup program 2 2 *add at the beep BLOODY MARY 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil bloody mary mix 80°F/27°C sugar salt bread flour dried parsley green onion tops, chopped active dry yeast 1/4 cup 1 tsp 1 TBL 1/2 cup 1
BANANA 1 1/2 pounds egg room temperature plus enough water 80°F/27°C to equal lemon juice oil banana cake mix* bread flour gluten active dry yeast 1 3/4 cup + 3 TBL 1 tsp 2 TBL 1 cup 2 2/3 cups 1 TBL 2 1/4 tsp program 1 *or any other variety of cake mix for flavor variation CORN 1 pound 1 1/2 pounds 2 pounds 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 1 1 2 3/4 cup + 1 TBL 1 tsp 2 TBL 2 TBL 1 tsp 1 TBL 2 cup
ITALIAN HERB 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil sugar salt dry milk bread flour dried Italian seasoning active dry yeast 3/4 cup + 2 TBL 1 tsp 4 tsp 1 TBL 1 tsp 1 TBL 2 1/4 cups 1 tsp 1 1/4 tsp 1 cup + 2 TBL 1 tsp 2 TBL 3 TBL 1 1/2 tsp 2 TBL 3 1/4 cups 2 tsp 1 1/2 tsp 1 1/4 cups + 2 TBL 1 tsp 3 TBL 3 TBL 2 tsp 2 TBL 3 3/4 cups 1 TBL 1 1/2 tsp program 4 4 4 Insta 5 Yeast: 2 tsp 1 TBL 1 TBL JALAPEÑO 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil whol
POTATO 1 pound 1 1/2 pounds 2 pounds egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt dry milk white pepper potato buds green onion tops, chopped bread flour active dry yeast 1 2 2 3/4 cup 1 tsp 2 TBL 4 tsp 1 tsp 2 TBL 1/8 tsp 1/4 cup 1 TBL 2 cups + 2 TBL 1 1/2 tsp 1 cup + 3 TBL 1 tsp 2 TBL + 2 tsp 2 TBL 1 1/2 tsp 3 TBL 1/4 tsp 1/3 cup 1 1/2 TBL 3 1/4 cups 2 1/4 tsp 1 1/4 cups + 2 TBL 1 tsp 3 TBL 2 TBL 2 tsp 1/4 cup 1/4 tsp 1/2 cup 2 TBL 4 cups 1 TBL program
SUNFLOWER AND SESAME SEED 1 1/2 pounds 2 pounds egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice oil molasses sugar salt bread flour whole wheat flour active dry yeast 1 1 cup 1 tsp 2 TBL 1 TBL 2 tsp 1 tsp 2 1/2 cups 1/2 cup 1 1/2 tsp 1 1 cup + 1 TBL 1 tsp 3 TBL 2 TBL 1 TBL 1 1/2 tsp 2 3/4 cups 1 cup 2 1/2 tsp sesame seeds* cumin seeds* sunflower seeds* 2 TBL 1/4 tsp 1 1/2 TBL 2 1/2 TBL 1/4 tsp 2 TBL program 4 4 *add at the beep WHOLE WHEAT This whole wheat loaf will be s
WHITE WHEAT WITH GLUTEN 1 pound 1 1/2 pounds water 80°F/27°C lemon juice oil molasses salt dry milk whole wheat flour gluten active dry yeast 1 cup 1 tsp 1 1/2 TBL 2 TBL 1 tsp 1 1/2 TBL 2 1/2 cups 1 1/2 TBL 1 1/2 tsp 1 1/4 cups 1 tsp 7 tsp 2 1/2 TBL 1 1/2 tsp 2 TBL 3 3/4 cups 2 1/2 TBL 2 1/4 tsp program 3 3 WHITE WHEAT 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C lemon juice oil sugar salt dry milk bread flour whole wheat flour active dry yeast 3/4 cup 1 tsp 1 TBL 2 TBL 1 tsp 1 TBL 1 3/4 cups 1
WHOLE GRAIN 1 pound 1 1/2 pounds 2 pounds water 80°F/27°C cultured buttermilk 80°F/27°C lemon juice oil molasses salt baking soda oat bran corn meal medium rye flour buckwheat flour whole wheat flour bread flour active dry yeast 1/4 cup 2/3 cup 1 tsp 2 tsp 3 TBL 1 1/2 tsp 3/4 tsp 3 TBL 3 TBL 3 TBL 3 TBL 1/3 cup 1 1/3 cups 1 1/2 tsp 1/3 cup 1 cup 1 tsp 1 TBL 1/4 cup 2 tsp 1 tsp 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/2 cup 2 cups 2 1/4 tsp 1/2 cup 1 1/3 cups 1 tsp 1 TBL + 1 tsp 1/3 cup 1 TBL 1 1/2 tsp 1/3 cu
SOUTHERN BARLEY 1 pound 1 1/2 pounds 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 1 1 3/4 cup + 2 TBL 1 tsp 1 TBL 1 TBL 1 tsp 2 TBL 3 TBL 2 tsp 1/4 cup 1/3 cup 1 1/4 cups 1 1/4 tsp 1 cup 1 tsp 4 tsp 2 TBL 1 1/2 tsp 3 TBL 4 TBL 1 TBL 1/3 cup 1/2 cup + 2 TBL 1 3/4 tsp 1 3/4 tsp program 3 3 - 37 -
ONION RYE 1 pound 1 1/2 pounds 2 pounds egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice oil honey dry milk salt bread flour whole wheat flour rye flour caraway seeds dehydrated onions active dry yeast 1 1 2 3/4 cup + 1 TBL 1 tsp 1 TBL 2 TBL 1 TBL 1 tsp 1 cup 1/2 cup 1/2 cup 1 TBL 2 TBL 1 1/2 tsp 1 cup + 2 TBL 1 tsp 1 1/2 TBL 3 TBL 2 TBL 1 1/2 tsp 1 1/2 cups 3/4 cup 2/3 cup 2 TBL 3 TBL 2 tsp 1 1/3 cups 1 tsp 2 TBL 1/4 cup 3 TBL 2 tsp 2 1/4 cups 1 cup 1 cup 3 TBL 1/4 cup 1 TB
CRUNCHY CRACKED WHEAT 1 pound 1 1/2 pounds water* cracked wheat* lemon juice oil sugar salt bread flour active dry yeast 1 cup 1/2 cup 1 tsp 4 tsp 4 tsp 1 1/2 tsp 2 cups 1 1/2 tsp 1 1/2 cups 3/4 cup 1 tsp 2 TBL 2 TBL 2 tsp 3 cups 2 1/4 tsp program 2 2 *pour boiling water over cracked wheat; let stand until temperature cools to 80°F/27°C.
DAY OLD BREAD USES BREADED PINEAPPLE white bread, 1 inch cubes chunked pineapple, 15 oz. margarine sugar cornstarch 2 cups 1 can 1/4 cup 1/2 cup 2 TBL 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.
DOUGH . . . AS EASY AS 1 - 2 - 3 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.
DINNER ROLLS 12 rolls 18 rolls 24 rolls egg room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt bread flour active dry yeast 1 1 1 3/4 cup 1 tsp 2 TBL 2 TBL 1/2 tsp 2 cups 1 tsp 1 cup + 1 TBL 1 tsp 3 TBL 3 TBL 1 tsp 3 1/4 cups 1 1/2 tsp 1 1/3 cups 1 tsp 1/4 cup 1/4 cup 1 1/2 tsp 4 cups 2 tsp program 6 6 6 Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
WHEAT DINNER ROLLS 12 rolls 18 rolls water 80°F/27°C lemon juice oil brown sugar salt dry milk bread flour whole wheat flour active dry yeast 3/4 cup 1 tsp 1 TBL 2 TBL 1/2 tsp 1 TBL 1 1/4 cups 1 cup 1 1/2 tsp 1 1/2 cups 1 tsp 2 TBL 1/4 cup 1 tsp 2 TBL 2 1/2 cups 2 cups 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.
FRENCH BREAD (Italian Loaf, French Rolls and French Twists) water 80°F/27°C lemon juice sugar salt bread flour active dry yeast 1 1/4 cups 1 tsp 1 TBL 1 tsp 3 1/2 cups 1 TBL Glaze: water salt 2 TBL 1/2 tsp program 6 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.
CHEEZY GARLIC ROLLS 18 rolls 24 rolls egg room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt bread flour active dry yeast 1 1 cup 1 tsp 2 TBL 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 1 1 1/3 cups 1 tsp 3 TBL 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp Topping: parmesan cheese garlic, finely minced butter, melted 1/2 cup 1 1/2 TBL 3 TBL 2/3 cup 2 TBL 1/4 cup program 6 6 Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine cheese and garlic.
REFRESHING ROLLS 12 rolls 18 rolls egg room temperature plus enough water 80°F/27°C to equal lemon juice butter brown sugar salt bread flour active dry yeast 1 1 cup 1 tsp 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 1 1 1/2 cups 1 tsp 1/3 cup 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp Topping: butter, melted orange peel, grated sugar 1/2 cup 2 TBL 1/2 cup 3/4 cup 1/4 cup 3/4 cup program 6 8 Method 1. Place on a lightly floured surface. Divide into pieces. 2.
CHALLAH BRAID regular large egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt bread flour active dry yeast 1 3/4 cup 1 tsp 2 TBL 1 1/2 TBL 1 tsp 2 cups 1 tsp 1 1 cup + 1 TBL 1 tsp 3 TBL 2 TBL 1 1/2 tsp 3 1/4 cups 1 1/2 tsp Glaze: egg yolk(s), beaten water 1 1 TBL 1 1 TBL Topping: poppy seeds 1 tsp 1 TBL program 6 6 Method 1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends.
WHOLE WHEAT PIZZA CRUST 2 thin crusts water 80°F/27°C lemon juice oil sugar salt whole wheat flour bread flour active dry yeast 1 cup 1 tsp 2 TBL 1 TBL 1 tsp 1 cup 1 1/2 cups 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.
BAGELS 8 bagels water 80°F/27°C lemon juice sugar salt bread flour active dry yeast 1 cup 1 tsp 1 1/2 TBL 1 tsp 3 cups 2 1/4 tsp Glaze: egg, beaten 1 Toppings (optional): sesame seeds, poppy seeds, cracked wheat, wheat flakes, or dried onion flakes program 6 BANANA WHEAT BAGELS 12 bagels egg room temperature plus enough water 80°F/27°C to equal lemon juice oil honey salt mashed banana whole wheat flour bread flour active dry yeast 1 1 cup 1 tsp 2 TBL 1 TBL 1 1/2 tsp 1/2 cup 2 1/2 cups 1 cup 2 1/4 tsp
ALMOND CHERRY COFFEE CAKE 1 coffee cake water 80°F/27°C lemon juice oil sugar salt dry milk bread flour active dry yeast 1 cup 1 tsp 1 TBL 1 1/2 TBL 3/4 tsp 1 TBL 3 1/4 cups 1 1/2 tsp Filling: cream cheese, room temperature sugar maraschino cherries, chopped milk, liquid almond extract 8 oz 2 TBL 1/2 cup 1 TBL 1/2 tsp Glaze: powdered sugar sour cream milk, liquid sliced almonds, to decorate cherries, quartered, to decorate 1/2 cup 1 TBL 1-2 TBL 2 TBL 2 TBL program 6 Method 1.
CINNAMON ROLLS 16 rolls egg room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt bread flour active dry yeast 1 1 cup 1 tsp 3 TBL 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp Filling: butter, softened sugar cinnamon walnuts, finely chopped (optional) raisins (optional) 1/3 cup 1/4 cup 2 TBL 1/4 cup 1/4 cup Glaze: powdered sugar milk vanilla 1/2 cup 3 TBL 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.
STICKY BREAKFAST ROLLS 12 rolls egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice oil sugar salt bread flour active dry yeast 1 1 1/4 cups 1 tsp 3 1/2 tsp 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp Filling: butter, softened sugar cinnamon walnuts or pecans, chopped 1/2 cup 1/3 cup 1 TBL 1/2 cup Topping: butter, melted brown sugar 3/4 cup 3/4 cup program 6 Method 1. On a lightly floured surface roll into a 12 x 16 inch rectangle and spread with butter.
SOFT PRETZELS 16 pretzels water 80°F/27°C egg yolk room temperature lemon juice oil sugar salt white pepper bread flour active dry yeast 1 1/4 cups 1 1 tsp 1 TBL 2 TBL 1 tsp 1/8 tsp 3 1/2 cups 1 TBL Glaze: egg white water 1 1 TBL Toppings (optional): kosher salt sesame seeds program 6 Method 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. 2.
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 . . .
BUTTER . . . AS EASY AS 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 & 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 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.
n 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.
FULL FLAVORS RED BELL PEPPER GARLIC butter garlic salt garlic powder butter red bell pepper, chopped lemon juice dried tarragon dried thyme salt white pepper, ground 1/2 cup 1/4 tsp 1/4 tsp ONION butter onion salt onion powder 1/2 cup 1/2 tsp 1/2 tsp 1/2 cup 1 1 1/2 TBL 1/2 tsp 1/4 tsp 1/8 tsp 1/8 tsp LIME JALAPEÑO butter jalepeño peppers, chopped and drained lemon juice butter lime juice lime peel, grated 1/2 cup 2 TBL 1/2 cup 2 tsp 1 tsp 1 tsp LEMON BEER butter beer seasoned salt butter lemo
FRESH HERB FLAVORS BASIL GARLIC butter fresh basil, chopped OR dried basil garlic powder black pepper, ground salt GARLIC SAGE 1/2 cup 2 tsp 1/2 tsp 1/8 tsp 1/8 tsp 1/4 tsp butter fresh sage, chopped cloves garlic, minced OR dried minced garlic salt LEMON OREGANO BASIL SPINACH butter fresh basil, finely chopped fresh spinach, finely chopped black pepper, ground garlic powder salt butter lemon juice fresh oregano, chopped OR dried oregano salt black pepper, ground 1/2 cup 2 TBL 2 TBL 1/4 tsp 1/4 tsp 1/
BEFORE CALLING FOR SERVICE n Questions and Answers Questions Answers 1 Why does the height and shape of bread differ in each loaf? 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. 2 The bread has an unusual aroma.Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients.
n Checklist - 60 -
n 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.
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.
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.
