1188
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
- 5 -
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
- 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.
• 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.
- 11 -
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).
- 13 -
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.
Place all ingredients in
3
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.
- 14 -
4
Insert bread pan until it fits
securely into bottom of
bread machine.
5
Close the lid. Plug into 120 V ~
60 Hz outlet.The display
indicator will light up.
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.
6
8
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
9
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.
- 15 -
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.
- 16 -
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
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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
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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.
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