Toastmaster 1188, 1189S User Manual

READ AND SAVE THESE INSTRUCTIONS

Bread Machines

Use and Care Guide Recipe Book Models 1188, 1189S

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.

?? QUESTIONS ??

Before Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of Toastmaster’s Experts.

P/NO.:3874FB3062R

TABLE OF CONTENTS

IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

BREAD MACHINE INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8

• Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

• Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

• Basic Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

• Program Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

CLEANING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

INGREDIENTS AND SUBSTITUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-13

BREAD MIXES AND OTHER RECIPE BOOKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

HIGH ALTITUDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

FREEZING BAKED BREADS AND ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

FREEZING DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

PROGRAMMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-16

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-58

• Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-39

• Day Old Bread Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

• Doughs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41-53

• Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

• Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55-58

BEFORE CALLING FOR SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59-62

• Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

• Check List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60-61

• Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should alwa ys 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. Close supervision is necessary when this appliance is used near children.

5. This appliance is not for use by children. Keep out of reach of children.

6. Unplug from outlet when not in use and before cleaning. A l l ow to cool before attaching or r e m ov i n g parts.

7. Avoid touching moving part s. Do not remove the bread pan or insert hand into the bread pan d u ri n g operation. Stop pad must be pressed if bread pan is to be removed before completion.

8. Do not 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.

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 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 o p e rate properl y. The bread machine should be operated on a separate electrical circuit from other o p e ra t i n g appliances.

POLARIZED PLUG: This appliance has a polari zed plug (one blade is wider than the other). As a s a fe t y 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 q u a l i f i e d electrician. Do not attempt to defeat this safety feature.

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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 bu rners and away from areas where c o o k i n g grease or water may splatter 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 i n gr e d i e n t s into the bread pan than recommended. If you do so, the bread may not mix or bake c o r r e c t l y 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.

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BREAD MACHINE INTRODUCTION

n Parts

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n Control Panel - Model 1188 shown

TIMER

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.

DELAYTIMER INDICATOR

After setting the delay time, press the START pad.The colon will blink.

DISPLAYWINDOW

Indicates the number of program, crust color, and amount of time left for completion of program. Indicates display signals. (See page 60.)

PROGRAM SELECT

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 start the program or timer count down.

STOP

Press for more than 2 seconds during the cycle to cancel a program.

BAKING CONTROL

Press to select dark, medium or light crust. Use light crust for 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 CANCEL

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.

If you want to cancel the selected program, press the STOP pad and hold it down for more than 2 seconds at any time during the cycle.

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n Basic Features

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n Program Specifications

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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.

• Wipe the shaft with a soft cloth or sponge to prevent damage to the seal packing. Allow to dry before storing the pan inside the bread machine.

• 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.

• Wipe the exterior with a damp dishcloth after each use.

• Do not immerse in or splash with water.

• After using, cool and wipe out the oven interior with a damp dishcloth or plastic scouring pad.

• It is not necessary to remove the kneading blade for cleaning. But if you wish to, it must be removed after each use.

• To remove, fill the pan with hot soapy

water and allow it to soak for 20 minutes. Wash it with a soft brush or cloth and dry thoroughly.

• Do not use metal utensils inside the machine.They will damage the non-stick coating. If the bread sticks to the lid, use a plastic pancake turner to clean.

NOTE: The non-stick coating may change 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.

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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 fo l l owing info rmation before you shop for ingr e d i e n t s.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.

Read the measurement at eye level.

• To measure flour, spoon into a standard dry ingredient measuring cup and level with a straight edge.

Do not sift flour or pack in measuring cup.

• Use standard measuring spoons and level with a straight edge.

n Yeast: The Number One Ingredient

RED STAR®Active DryYeast 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 will 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 m ay 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.

n Flour: Bread Flour is Essential

All types of flour are affected by many fa c t o r s, such as milling gra d e s, moisture content, length of s t o ra g e, and manu fa c t u ring 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 necessity. Milled from hard winter or spring wheat, it has a higher protein c o n t e n t that makes it more durable than all-purpose flour.The protein, when mixed with liquid,

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becomes gluten.When kneaded, gluten becomes elastic and gives the breads better stru c t u r e. I n c o n t rast, 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 we l l . As a result, bread made from all-purpose flour will be small and dense. S eve ral we l l - k n own mills now market bread flour. It is labeled bread flour on the package and is ava i l a ble at gr o c e ry stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. O t h e r f l o u r s, such as rye, barl ey, oats, soy, rice and bu ckwheat, add flavor and fiber to breads but do not add structure to the dough.T h e r e fo r e, 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. M a ny gr o c e ry stores stock gluten in the flour section. Health food and nu t ri t i o n 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 it in the freeze r, not the refri g e ra t o r. R e f ri g e rators 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 a l ways be kept in the freeze r. A l l ow all flours to return to room temperature before placing in the m a c h i n e.

When adding ve g e t a bl e s, fruits and nuts to recipes, do not exceed the amount listed. T h e s e p r o d u c t s, if used in ex c e s s i ve amounts, may inhibit the rising of the bread.

Because different climates and seasons result in a wide va riety of humidity leve l s, the liquid amounts called for in a recipe may need to be adjusted. C h e ck 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 fo rm 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 fo rm a ball or fo rms more than one ball, add 1 teaspoon of water and allow it to absorb. Add more water if necessary.

n Fat: Dough Enhancer And Conditioner

The recipes in this book use ve g e t a ble oil. Solid shortening, butter or margarine may be substituted in equal proport i o n s. Divide into small pieces before placing in machine.There will not be any noticea ble flavor diffe r e n c e.The crust may be a little crispier with bu t t e r. M a r g a rine tends to make the cr u s t a little tougher. Light or whipped margarine does not wo rk we l l .

n Liquids: Activate The Yeast And Bind The Dough

“ L i q u i d ” 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 tempera t u r e, the yeast activates gradually to accommodate the program of the machine. When higher temperatures are used, not only does the yeast activate too quick l y, but also the entire dough ball becomes too wa rm .

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 tempera t u r e. I f t a ken directly from the refri g e ra t o r, place in a bowl of wa rm water to take off the chill before using.

DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.

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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. 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 baking, the flavor is dissipated in the baking process. DO NOT ADD MORE THAN

LISTED IN THE RECIPE.

G a rlic inhibits yeast activity. DO NOT ADD MORE garlic than listed in the recipe. For more garl i c f l avo r, use a spread for the bread rather than adding it to the dough.

n 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.

n 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.

n 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

C o f fee creamer, non-dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal p r o p o rt i o n s. 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 substituted 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.

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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. 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.

n 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.

n 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 opening wrapping to allow moisture to escape gradually.

n 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 h o u r s. U n w rap and place on baking container. C over and let stand in wa rm, draft free place until d o u bl e 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 & PRODUCTS (1-800-445-4746 #4).

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PROGRAMMING

n Programming Bread Or Dough

Open the lid and remove the bread pan by pulling straight up, using the handle.

Mount the kneading blade on the shaft, flat side down.

Place all ingredients in

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.

bread pan.

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Insert bread pan until it fits securely into bottom of bread machine.

Close the lid. Plug into 120 V ~ 60 Hz outlet.The display indicator will light up.

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.

Select program and baking control.

The beeper will sound when bread is done. Press STOP and remove the bread pan using oven mitts.

If using the delay timer, add all of the ingredients at the beginning.The ingredients will be chopped into smaller pieces.

Turn the bread pan upside

down and shake the bread pan to release the bread.

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.

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CAUTION:

• The bread pan, kneading blade, and bread will be very hot.

• Always unplug after use.

n Programming The DelayTimer (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.

2. When constant pressure is applied to the pad, the time will advance quickly.

3. Press the START pad. The timer is set, and the colon blinks. After one minute, 9:29 is displayed, and the timer continues to count down in 1 minute increments.

NOTE:The bread machine will start when the timer reaches the time of the program selected.

n Baking Control (Bread)

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.

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.

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RECIPE INDEX

BREADS

Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Banana Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Bloody Mary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Buttermilk — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Caraway Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Carrot Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Cheese Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Crunchy Cracked Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Dairy Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Dill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Dried Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Egg — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Fat Free White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

French — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

French Variation — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Hearty Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Holiday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Honey Granola — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Italian Herb — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Jalapeño — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Maple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Onion Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Sourdough French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Sourdough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Soy Almond Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Soy Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Soy Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Spiced Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Southern Barley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Sunflower And Sesame Seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Sweet Walnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Trail Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

White — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

White Wheat — 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Whole Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Whole Wheat With Gluten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Whole Wheat Cinnamon Raisin Walnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

- 17 -

DAY OLD BREAD USES

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

DOUGHS

Almond-Cherry Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Banana Wheat Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Buttermilk Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Challah Braid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Cheezy Garlic Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Foccacia Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Pita Pockets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Refreshing Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Soft Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Sticky Breakfast Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Wheat Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Whole Wheat Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

JAMS

Blackberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Raspberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Strawberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

BUTTERS

Breakfast Flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Cheese Flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Fresh Herb Flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Full Flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

- 18 -

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.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 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 TBL 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.

2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the bread pan.

3. Use a measuring spoon to measure the lemon juice and oil and add to the bread pan.

4. 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; l evel 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 bread machine.Close the lid.

8. Select BASIC PROGRAM, desired BAKING CONTROL, and set TIMER to delay, or press STAR T 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 wa rm process. C AU T I O N :THE BREAD PAN, KNEADING BLADE AND BREAD WILL BE V E RY HOT.

USE OVEN MITTS.

1 1 . Tu rn bread pan upside down and shake seve ral times to release the bread. Do not use metal

u t e n s i l s inside the bread pan or machine. Remove the kneading blade and allow loaf to cool

standing u p right on wire ra ck approximately 20 minutes before cutting. 1 2 . When the bread has completely cooled, approximately 1 hour, store in an air tight container. 1 3 . UNPLUG UNIT BEFORE CLEANING. Clean bread pan after each use, DO NOT IMMERSE T H E

BREAD PAN IN WAT E R . (See cleaning instru c t i o n s.) Clean inside of bread machine after each use.

- 20 -

FRENCH

1 pound 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 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 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 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

FA T FREE 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 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 5 Yeast: 2 tsp 2 1/2 tsp 1TBL *Any variety Note: Substituting applesauce for oil in other recipes may not produce good results.

- 21 -

EGG

1 pound 1 1/2 pounds 2 pounds

egg(s) room temperature 1 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 2TBL 2 1/2 TBL salt 1 tsp 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

1 1/2 pounds 2 pounds

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 1/2 tsp 2 tsp baking soda 1/4 tsp 1/2 tsp bread flour 3 1/4 cups 4 1/2 cups active dry yeast 1 1/2 tsp 1 3/4 tsp

program 1 1

Insta 5 Yeast: 2 1/2 tsp 1 TBL

MILK

1 pound 1 1/2 pounds 2 pounds

milk 3/4 cup 1 cup 1 cup + 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 2 TBL 3 TBL sugar 1 tsp 1 1/2 tsp 2 tsp salt 1/2 tsp 1 1/2 tsp 2 tsp bread flour 2 cups 3 cups 4 cups active dry yeast 1 tsp 1 3/4 tsp 2 tsp

program 1 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 dissolve 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°F/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 refrigerator 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°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 TBL 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 1

*Only use starter recipe above.

- 23 -

CINNAMON RAISIN

1 pound 1 1/2 pounds 2 pounds

water 80°F/27°C 3/4 cup 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 TBL 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* 1 tsp 2 tsp 1 TBL raisins* 1/3 cup 1/2 cup 2/3 cup walnuts* 1/3 cup 1/2 cup 2/3 cup

program 2 2 2

*add at beep

BANANA GRANOLA

1 pound 2 pounds

water 80°F/27°C 3/4 cup 1 1/2 cups lemon juice 1 tsp 1 tsp oil 2 TBL 4 tsp honey 2 TBL 3 TBL banana flavoring 1/2 tsp 1 tsp 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

program 1 1

- 24 -

CARROT RAISIN

1 1/2 pounds

egg room temperature plus enough 1 water 80°F/27°C to equal 3/4 cup + 1 TBL lemon juice 1 tsp oil 2 TBL sugar 3 TBL salt 2 tsp carrots, uncooked shredded 3/4 cup bread flour 3 1/4 cups active dry yeast 2 1/4 tsp

apple pie spice* 1 tsp raisins* 1/2 cup

program 2

*add at the beep

DRIED FRUIT

1 pound 1 1/2 pounds 2 pounds

water 80°F/27°C 3/4 cup 1 cup + 1 TBL 1 1/4 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2 1/2 TBL 3 TBL 1/4 cup brown sugar 1 1/2 TBL 2 1/2 TBL 1/4 cup salt 1 tsp 1 1/2 tsp 2 tsp dry milk 1 TBL 1 1/2 TBL 2 1/2 TBL bread flour 2 1/4 cups 3 cups 3 3/4 cups active dry yeast 1 1/4 tsp 2 1/2 tsp 1 TBL + 1 tsp

dried fruit* 1/2 cup 3/4 cup 1 cup nutmeg* 1/2 tsp 1 tsp 1 1/2 tsp

program 2 2 2

*add at the beep

- 25 -

HOLIDAY

1 1/2 pounds 2 pounds

water 80°F/27°C 1/2 cup 2/3 cup milk 80°F/27°C 1/2 cup 2/3 cup 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 pound 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 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: 2 tsp 3 1/4 tsp 3 1/2 tsp

- 26 -

MAPLE

1 1/2 pounds 2 pounds

water 80°F/27°C 1 cup 1 1/3 cups lemon juice 1 tsp 1 tsp oil 1/4 cup 6 TBL maple syrup 1/4 cup 6 TBL maple flavoring 1/2 tsp 3/4 tsp salt 2 tsp 1 TBL bread flour 3 cups 4 1/2 cups dry oatmeal, quick or regular 1 cup 1 1/2 cups walnuts 3/4 cup 1 cup active dry yeast 2 tsp 1 TBL

program 1 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 3 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 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 pound 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 2 TBL sugar 1 1/2 TBL 2 TBL + 1 tsp 3 TBL salt 1 tsp 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 pound 1 1/2 pounds 2 pounds

water 80°F/27°C 1/4 cup 1/3 cup + 2 TBL 1/4 cup lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1/2 TBL 3TBL bloody mary mix 80°F/27°C 1/2 cup 3/4 cup 1 cup sugar 1 TBL 1 1/2 TBL 3 TBL salt 1/2 tsp 3/4 tsp 1 tsp bread flour 2 cups 3 cups 4 cups dried parsley 1 TBL 2 TBL 3 TBL green onion tops, chopped 1 TBL 2 TBL 3 TBL active dry yeast 1 1/2 tsp 2 1/4 tsp 1 TBL

program 1 1 1

CHEESE ONION

1 pound 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 1/2 tsp 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 -

BANANA

1 1/2 pounds

egg room temperature plus 1 enough water 80°F/27°C to equal 3/4 cup + 3 TBL lemon juice 1 tsp oil 2 TBL banana cake mix* 1 cup bread flour 2 2/3 cups gluten 1 TBL active dry yeast 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 1 1 2 plus enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 3 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 3 TBL 1/4 cup honey 2 TBL 3 TBL 1/4 cup salt 1 tsp 1 1/2 tsp 1 3/4 tsp dry milk 1 TBL 2 TBL 2 1/2 TBL bread flour 2 cups 3 cups 4 cups corn meal 1/4 cup 1/3 cup 1/2 cup active dry yeast 1 1/2 tsp 2 1/4 tsp 2 3/4 tsp

program 1 1 1

DILL

1 pound 1 1/2 pounds 2 pounds

egg(s) room temperature 1 2 3 plus enough water 80°F/27°C to equal 3/4 cup + 3 TBL 1 cup + 3 TBL 1 1/2 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1 TBL 1 1/2 TBL 2 TBL sugar 4 tsp 2 TBL 3 TBL salt 1 tsp 2 1/4 tsp 1 TBL + 1/4 tsp bread flour 2 cups 3 cups 4 cups dried dill weed 1 1/2 tsp 1 TBL 1 1/2 TBL dried minced onion 2 tsp 1 TBL 1 TBL + 1 1/2 tsp active dry yeast 1 1/2 tsp 2 tsp 2 1/4 tsp

program 2 2 2

- 31 -

ITALIAN HERB

1 pound 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

JALAPEÑO

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 jalapeño 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 2 tsp 2 1/2 tsp

program 1 1 1

Insta 5 Yeast: 2 tsp 1 TBL 1 TBL

- 32 -

POTATO

1 pound 1 1/2 pounds 2 pounds

egg(s) room temperature 1 2 2 plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 3 TBL 1 1/4 cups + 2 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 2 TBL + 2 tsp 3TBL sugar 4 tsp 2 TBL 2 TBL salt 1 tsp 1 1/2 tsp 2 tsp 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 TBL

program 1 1 1

SPICED PUMPKIN

1 pound 1 1/2 pounds

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 1/2 tsp cloves 1/4 tsp 1/4 tsp nutmeg 1/2 tsp 3/4 tsp ginger 1/2 tsp 3/4 tsp cinnamon 1 1/2 tsp 2 1/4 tsp bread flour 2 cups 3 1/3 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 1TBL 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* 1 1/2 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

cultured buttermilk 80°F/27°C 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 pound 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 2TBL 2 1/2 TBL salt 1 tsp 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 pound 1 1/2 pounds 2 pounds

water 80°F/27°C 3/4 cup 1 cup + 2 TBL 1 1/4 cups + 2 TBL lemon juice 1 tsp 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 1/3 cup 1/2 cup active dry yeast 1 tsp 1 1/2 tsp 2 tsp

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 pound 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 cup 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 3TBL 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 whole 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 1/2 tsp 2 1/4 tsp 1 TBL

program 1 1 1

WHOLE WHEAT CINNAMON RAISIN WALNUT

1 pound 1 1/2 pounds 2 pounds

egg white(s) room temperature 1 2 3 plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 2 TBL 1 cup + 7 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 1 1/2 TBL 2 1/2 TBL 2 TBL + 2 tsp honey 2 TBL 3 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* 1/3 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

1 pound 1 1/2 pounds

egg(s) room temperature 1 1 plus enough water 80°F/27°C to equal 3/4 cup + 2 TBL 1 cup lemon juice 1 tsp 1 tsp oil 1 TBL 4 tsp honey 1 TBL 2 TBL salt 1 tsp 1 1/2 tsp dry milk 2 TBL 3 TBL barley, cooked 3 TBL 4 TBL grits, cooked 2 tsp 1 TBL oat bran cereal, uncooked 1/4 cup 1/3 cup whole wheat flour 1/3 cup 1/2 cup + 2 TBL bread flour 1 1/4 cups 1 3/4 tsp active dry yeast 1 1/4 tsp 1 3/4 tsp

program 3 3

- 37 -

ONION RYE

1 pound 1 1/2 pounds 2 pounds

egg(s) room temperature 1 1 2 plus enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 1/3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 1TBL 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 1/2 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 cup 1 cup caraway seeds 1 TBL 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 pound 1 1/2 pounds 2 pounds

egg(s) room temperature 1 1 2 plus enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL lemon juice 1 tsp 1 tsp 1 tsp oil 1TBL 1 1/2 TBL 2TBL honey 2 TBL 3 TBL 1/4 cup dry milk 1 TBL 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 1 tsp 2 tsp 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

- 38 -

CRUNCHY CRACKED WHEA T

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 2 TBL salt 1 1/2 tsp 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 pound 1 1/2 pounds 2 pounds

water 80°F/27°C 1/4 cup 1/3 cup 1/4 cup milk 80°F/27°C 1/2 cup 3/4 cup 3/4 cup cottage cheese 80°F/27°C 3TBL 1/4 cup 1/3 cup lemon juice 1 tsp 1 tsp 1 tsp oil 1 1/2 TBL 2 TBL 1/4 cup honey 4 tsp 2 TBL 1/4 cup salt 1 tsp 2 tsp 1 1/2 tsp 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 pound 1 1/2 pounds 2 pounds

water 80°F/27°C 1 cup 1/4 cups 1 cup + 7 TBL 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 tsp 1 1/2 tsp 2 tsp dry oatmeal, quick, or regular 1/3 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

BREADED PINEAPPLE

white bread, 1 inch cubes 2 cups chunked pineapple, 15 oz. 1 can margarine 1/4 cup sugar 1/2 cup cornstarch 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.

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°F/177°C for 30 minutes — stir halfway through cooking 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 fo l l ow i n g : d ried spaghetti sauce seasoning, ranch dressing, Italian herb s e a s o n i n g , 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 - 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.

HINTS FOR DOUGH

n If using delayed timer, make sure yeast is on top of flour, away from liquids. n If you allow the dough to remain in the bread machine after the cycle is complete, it may over rise

and damage the machine.

n 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 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.

n Lightly Floured

Sprinkle enough flour onto work area so that the dough can be handled without sticking.

- 41 -

DINNER ROLLS

12 rolls 18 rolls 24 rolls

egg room temperature 1 1 1 plus enough water 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL 1 1/3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2TBL 3 TBL 1/4 cup sugar 2 TBL 3 TBL 1/4 cup salt 1/2 tsp 1 tsp 1 1/2 tsp bread flour 2 cups 3 1/4 cups 4 cups active dry yeast 1 tsp 1 1/2 tsp 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. 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

1 loaf

water 80°F/27°C 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 2 TBL fresh rosemary, finely chopped 1/4 cup fresh chives, finely chopped 1/4 cup garlic, finely chopped 2 TBL

program 6

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.

- 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 TBL 2 TBL brown sugar 2TBL 1/4 cup salt 1/2 tsp 1 tsp dry milk 1 TBL 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°F/177C 25-30 minutes, or until done.

BUTTERMILK ROLLS

12 rolls 18 rolls

cultured buttermilk 80°F/27°C 1 cup 1 1/2 cups lemon juice 1 tsp 1 tsp oil 3 TBL 1/4 cup honey 1 1/2 TBL 2 TBL salt 1 tsp 1 1/2 tsp bread flour 3/4 cup 1 1/4 cups whole wheat flour 1 1/3 cups 2 cups wheat germ 1/3 cup 1/2 cup baking soda 1/4 tsp 1/4 tsp active dry yeast 1 3/4 tsp 2 tsp

Brush with:

melted butter 2 TBL 3 TBL

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. 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 TBL salt 1 tsp bread flour 3 1/2 cups active dry yeast 1 TBL

Glaze:

water 2 TBL salt 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.

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.

n 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.

FrenchTwists: 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 juice 1 tsp 1 tsp oil 2 TBL 3 TBL 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 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 6

Method

1. Place on a 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

10 pita pockets

water 80°F/27°C 1 cup + 3 TBL lemon juice 1 tsp oil 1 TBL sugar 3/4 tsp salt 1 1/2 tsp 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 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 2 tsp

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. Bake at 350°F/177°C 20-30 minutes, or until done. Serve warm.

- 46 -

CHALLAH BRAID

regular large

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 2 TBL 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 1 1 water 1 TBL 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. Pinch ropes together at one end, braid together. Pinch together at other end and secure braid.

2. Tra n s fer braided dough to greased baking sheet;c over and let rise in a wa rm place 45 minu t e s or until double in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at 375°F/190°C 25 minutes, or until done.

- 47 -

WHOLE WHEAT PIZZA CRUST

2 thin crusts

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 2 TBL sugar 1TBL 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 1 tsp 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 flakes

program 6

BANANA WHEAT B AGELS

12 bagels

egg room temperature plus 1 enough water 80°F/27°C to equal 1 cup lemon juice 1 tsp oil 2 TBL 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 TBL

Toppings (optional): poppy seeds, sesame seeds

program 6

Bread Recipes Method

1. Place on a lightly floured surfa c e.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 or until done; cool on a wire rack.

- 49 -

ALMOND CHERRY COFFEE CAKE

1 coffee cake

water 80°F/27°C 1 cup lemon juice 1 tsp oil 1 TBL sugar 1 1/2 TBL salt 3/4 tsp dry milk 1 TBL bread flour 3 1/4 cups active dry yeast 1 1/2 tsp

Filling:

cream cheese, room temperature 8 oz sugar 2 TBL maraschino cherries, chopped 1/2 cup milk, liquid 1 TBL almond extract 1/2 tsp

Glaze:

powdered sugar 1/2 cup sour cream 1 TBL milk, liquid 1-2 TBL sliced almonds, to decorate 2 TBL cherries, quartered, to decorate 2 TBL

program 6

Method

1. Place on a lightly floured surfa c e.Roll into a 15 x 10 inch rectangle. Spread filling over dough within 1/2 inch of edges.S t a rting with longest side, roll dough up tightly, pressing edges to s e a l .

2 . Place roll, seam-side down, on a greased baking sheet and join the ends to fo rm a ri n g ; p i n c h

to seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of the inside edge.Tu rn each section on its side so filling show s.

3 . C over and let rise in a wa rm place 40 minutes or until almost double in size. 4 . U n c over and bake at 375°F/190°C for 20-25 minutes or until done. 5 . Combine the first three glaze ingr e d i e n t s, adding only enough milk for drizzling consistency.

D rizzle over the wa rm coffee cake.D e c o rate with almonds and cherri e s.S e rve wa rm .

- 50 -

CINNAMON ROLLS

16 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 3TBL 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 bu t t e r. Combine remaining filling ingredients and sprinkle over butter.Roll up tightly, jelly-roll s t y l e, 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 wa rm place for 30 minu t e s

or until double in size.

3 . B a ke at 350°F/177°C 25-30 minutes or until done. 4 . Mix glaze ingredients until smooth and drizzle over top.

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STICKY BREAKFAST ROLLS

12 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 TBL walnuts or pecans, chopped 1/2 cup

Topping:

butter, melted 3/4 cup brown sugar 3/4 cup

program 6

Method

1. On a lightly floured surface roll into a 12 x 16 inch rectangle and spread with bu t t e r. C o m b i n e 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 wa rm place for 30 minutes or until double in size.

3 . B a ke at 350°F/177°C 35 minutes or until done.I nve rt onto a heat-proof tray.

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SOFT PRETZELS

16 pretzels

water 80°F/27°C 1 1/4 cups egg yolk room temperature 1 lemon juice 1 tsp oil 1 TBL sugar 2 TBL salt 1 tsp white pepper 1/8 tsp bread flour 3 1/2 cups active dry yeast 1 TBL

Glaze:

egg white 1 water 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. C r o s s 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 . B rush with glaze and sprinkle with

t o p p i n g . B a ke at 375°F/190°C 15-20 minutes or until done.

n Variation

Pepperoni Pretzels: Add 1 cup sliced pepperoni and 2 tablespoons parmesan cheese to dough ingredients. Follow method for completion.

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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, blackberries, 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.

BASIC 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 PA N ; s e e cl e a n i n g instructions.

n 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.

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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 ingr e d i e n t s, cover tightly and store in the refri g e ra t o r.This will allow the additional i n gr e d i e n t s 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 PAN;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 36% 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 separa t e.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.

n Tips

• Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream and

whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you may have to repeat part of the 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 chur n 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.

n 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 bu t t e rmilk to increase calcium and protein in a bread recipe, it may be s u b s t i t u t e d 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 nonfat d ry milk solids, salts and other ingr e d i e n t s. It also has a special bacterial culture added which prod u c e s the characteristically tart flavor.There is a cultured Buttermilk Bread recipe in the Bread Recipe section.

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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. Louis District Dairy Council®, and Mid-American Dairymen Incorporated

BREAKFAST FLAVORS

SWEET ORANGE

butter 1/2 cup orange marmalade 3 TBL

MAPLE

butter 1/2 cup pure maple syrup 1/4 cup

PRALINE

butter 1/2 cup pecans, finely chopped 2 TBL maple extract 1/8 tsp

brown sugar 2 TBL vanilla 1/4 tsp

butter 1/2 cup honey 1/4 cup

butter 1/2 cup strawberry jam 3 TBL

butter 1/2 cup cinnamon 1/4 tsp

honey or molasses 1 tsp nutmeg 1/4 tsp applesauce 2 TBL

HONEY

STRAWBERRY

APPLE

LEMON WALNUT

butter 1/2 cup lemon juice 1 tsp lemon peel, grated 1/2 tsp walnuts, chopped 1/2 tsp sugar 1 tsp

CINNAMON

butter 1/2 cup sugar 1 tsp cinnamon 1/4 tsp

APPLE SPICE

butter 1/2 cup apple pie spice 1/4 tsp powdered sugar 4 tsp

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FULL FLAVORS

GARLIC

butter 1/2 cup garlic salt 1/4 tsp garlic powder 1/4 tsp

ONION

butter 1/2 cup onion salt 1/2 tsp onion powder 1/2 tsp

JALAPEÑO

butter 1/2 cup jalepeño peppers, 2 TBL chopped and drained lemon juice 1 tsp

BEER

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

LIME

butter 1/2 cup lime juice 2 tsp lime peel, grated 1 tsp

LEMON

butter 1/2 cup beer 1/2 cup seasoned salt 1/4 cup

CHEESE FLAVORS

CHEESABUTTER

butter 1/2 cup dried Italian herb seasoning 3/4 tsp garlic powder 1/2 tsp black pepper, ground 1/2 tsp cheddar cheese, shredded 1 cup lemon juice 3/4 tsp

BLEU CHEESE

butter 1/2 cup bleu cheese 1 1/2 ozs. Worcestershire sauce 1/2 tsp

butter 1/2 cup lemon juice 2 tsp lemon peel, grated 1 tsp

FETA CHEESE

butter 1/2 cup

feta cheese 1 1/2 ozs

Worcestershire sauce 1/2 tsp

CHEESY OLIVE

butter 1/2 cup onion, minced 1 tsp cheddar cheese, shredded 1/2 cup stuffed green olives, 1/2 cup chopped

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FRESH HERB FLAVORS

BASIL GARLIC

butter 1/2 cup fresh basil, chopped OR 2 tsp dried basil 1/2 tsp garlic powder 1/8 tsp black pepper, ground 1/8 tsp salt 1/4 tsp

BASIL SPINACH

butter 1/2 cup fresh basil, finely chopped 2 TBL fresh spinach, finely chopped 2 TBL black pepper, ground 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp

GARLIC SAGE

butter 1/2 cup fresh sage, chopped 1 TBL cloves garlic, minced OR 2 large dried minced garlic 1/4 tsp salt 1/4 tsp

LEMON OREGANO

butter 1/2 cup lemon juice 1/4 cup fresh oregano, chopped OR 2 TBL dried oregano 1 tsp salt 1/2 tsp black pepper, ground 1/8 tsp

SPICY LEMON CHIVE

butter 1/2 cup fresh chives, minced OR 2 TBL dried chives 2 TBL fresh parsley, minced OR 2 TBL dried parsley 1 1/2 tsp lemon juice 2 tsp red pepper, ground 1/8 tsp salt 1/4 tsp

ROSEMARY THYME

butter 1/2 cup fresh rosemary, chopped OR 1 1/2 TBL dried rosemary 1 1/4 tsp fresh thyme, chopped OR 1 1/2 TBL dried thyme 1 1/2 tsp salt 1/8 tsp

CILANTRO

butter 1/2 cup fresh cilantro, chopped 2 TBL salt 1/4 tsp

LEMON DILL

butter 1/2 cup fresh dill, chopped OR 2 TBL dried dill 1/2 tsp lemon juice 1 tsp

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BEFORE CALLING FOR SERVICE

n Questions and Answers

Questions

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.

Answers

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.

5 6

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?

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.

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n Checklist

- 60 -

n Suggestions

The fo l l owing suggestions have a corresponding number found on the check l i s t . Be sure to read b o t h .

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 directions.

23. Water should be 80°F/27°C.

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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

Power

Consumption

Dimension (WxDxH) 13 3/4” x 10 1/4” x 13”

Heater

Kneading Motor

Weight Approx. 16 lbs.

550W 100W

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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 wa r ranty is the only written or express wa r ranty given by Toastmaster Inc.This wa r ra n t y 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 M E R C H A N TA B I L I T Y O R F I T N E S S FOR A PA RTICULAR PURPOSE IS LIMITED IN DURAT I O N TO THE DURATION OF THIS WARRANTY.

Defective product may be brought or sent (freight prepaid) to an authorized service center listed in 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 inconve n i e n c e, damage due to product fa i l u r e, tra n s p o rt at i o n d a m a g e s, misuse, abu s e, accident or the like, or commercial use. IN NO EVENT SHALL TOA S TMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.

Some states do not allow limitations on how long an implied wa r ranty lasts, or allow the ex c l u s i o n 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

National Service Center 708 South Missouri St., Macon, MO 63552

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

This symbol on the product’s nameplate

means it is Listed by

UNDERWRITERS LABORATORIES INC.

Toastmaster 1188, 1189S User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual