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READ AND SAVE THESE INSTRUCTIONS
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.
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FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR
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8 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH
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3-HOUR KEEP WARM CYCLE
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WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER
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HORIZONTAL NON-STICK LOAF PAN
Bread Box
™
Use and Care Guide Recipe Book
Model 1148X
?? QUESTIONS ??
Before Contacting Your Retailer Call
TOLL-FREE 1-800-947-3744
and talk to one of Toastmaster's Experts.
Plus Bread Maker
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Summary of Contents for Toastmaster 1148X
- Page 1 3-HOUR KEEP WARM CYCLE • WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER • HORIZONTAL NON-STICK LOAF PAN and talk to one of Toastmaster’s Experts. Plus Bread Maker ™ Use and Care Guide Recipe Book Model 1148X ?? QUESTIONS ??
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Page 2: Table Of Contents
TABLE OF CONTENTS IMPORTANT SAFEGUARDS ..........3 BEFORE YOUR FIRST USE . -
Page 3: Important Safeguards
• Do not use appliance except as indicated in these instructions. • Use accessory attachments only if recommended by Toastmaster Inc. • Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts. •... -
Page 4: Before Your First Use
BEFORE YOUR FIRST USE Please fill out information that follows warranty. Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of counter top. -
Page 5: Bread Maker Introduction
BREAD MAKER INTRODUCTION PARTS Bread Pan Clip... -
Page 6: Control Panel
CONTROL PANEL Display Loaf Size Window Choose 1 Indicates the lb., 1.5 lb. program or or 2 lb. loaf amount of time size. left for completion and display signals. When a bread maker is packaged for shipment, a clear plastic film is placed over the control panel;... -
Page 7: Features
FEATURES The control panel will let you choose different programs and loaf sizes. All programs except Whole Wheat and French contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. Basic (Med, Dark, or Light) . -
Page 8: Program Specifications
PROGRAM SPECIFICATIONS (approximate times) Process loaf crust total delay size color time timer Program 1.0 3:00 Light 1.5 3:20 2.0 3:30 1.0 3:00 Basic Med 1.5 3:20 4:00 to 2.0 3:30 13:00 1.0 3:00 Hours Dark 1.5 3:20 2.0 3:30 Whole 1.0 3:20 Wheat... -
Page 9: Helpful Hints For Bread And Dough
HELPFUL HINTS FOR BREAD AND DOUGH We recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approxi- mately 80°F/27°C (baby bottle temperature). -
Page 10: Ingredients
If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 2 1/4 teaspoons of yeast. -
Page 11: Substitutes
Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer. -
Page 12: Bread Mixes And Other Cook Books
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 or from RED STAR YEAST &... -
Page 13: Programming
PROGRAMMING PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Breads, Fast Bake Breads, Gluten-Free Breads and Doughs sections. - Page 14 Close the lid. Plug into 120 V ~ 60 Hz outlet. The bread maker display indicator will default to Basic Med and 1.15 lb. Press the Select button to choose the desired program. Press the Loaf Size button to select 1.0 lb., 1.5 lb. or 2.0 lb. size recipe.
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Page 15: Programming Delay Timer
PROGRAMMING DELAY TIMER The delayed timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except fast bake and dough. Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from the liquid. -
Page 16: Recipes
RECIPES BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. -
Page 17: White Bread
BREADS We suggest starting your bread baking with this White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. water 80°F/27°C sugar salt dry milk... -
Page 18: French Bread
water 80°F/27°C sugar salt bread flour active dry yeast Program water 80°F/27°C applesauce* sugar salt dry milk bread flour active dry yeast Program *any variety Note: Substituting applesauce for oil in other recipes may not produce good results. water 80°F/27°C maple syrup maple flavoring salt... -
Page 19: Egg Bread
egg(s) room temperature plus enough water 80°F/27°C to equal sugar salt dry milk bread flour active dry yeast Program cultured buttermilk, liquid 80°F/27°C honey salt baking soda bread flour active dry yeast* Program *yeast amounts are correct milk, liquid 80°F/27°C sugar salt bread flour... -
Page 20: Cinnamon Raisin Bread
CINNAMON RAISIN BREAD water 80°F/27°C brown sugar salt dry milk bread flour active dry yeast Program Add at the beep: cinnamon raisins walnuts BANANA GRANOLA BREAD water 80°F/27°C honey banana flavoring salt dry milk bread flour banana chips, dried granola cereal active dry yeast* Program *yeast amounts are correct... -
Page 21: Holiday Bread
water 80°F/27°C brown sugar salt dry milk bread flour active dry yeast Program Add at the beep: dried mixed fruit, diced nutmeg water 80°F/27°C milk, liquid 80°F/27°C sugar salt bread flour active dry yeast Program Add at the beep: candied fruit walnuts HONEY GRANOLA BREAD water 80°F/27°C... -
Page 22: Soy Almond Fruit Bread
SOY ALMOND FRUIT BREAD water 80°F/27°C almond extract sugar salt dry milk bread flour soy flour active dry yeast Program Add at the beep: dried mixed fruit, diced almonds, slivered water 80°F/27°C sugar salt dry milk dried dill weed garlic salt dry mustard dried basil dried oregano... -
Page 23: Trail Mix Bread
water 80°F/27°C honey salt bread flour active dry yeast Program Add at the beep: raisin and nut trail mix water 80°F/27°C* bloody mary mix 80°F/27°C honey salt bread flour dried parsley green onion tops, chopped active dry yeast Program *water amounts are correct water 80°F/27°C sugar salt... -
Page 24: Banana Bread
egg room temperature plus enough water 80°F/27°C to equal banana cake mix* bread flour gluten active dry yeast Program *or any other variety of cake mix for flavor variation egg room temperature plus enough water 80°F/27°C to equal honey salt dry milk bread flour corn meal... -
Page 25: Italian Herb Bread
water 80°F/27°C sugar salt dry milk bread flour dried Italian seasoning active dry yeast* Program *yeast amounts are correct water 80°F/27°C sugar salt dry milk bread flour dried pizza seasoning active dry yeast* Program *yeast amounts are correct water 80°F/27°C sugar salt dry milk... -
Page 26: White Wheat Bread
egg room temperature plus enough water 80°F/27°C to equal honey sugar salt bread flour whole wheat flour sesame seeds cumin seeds sunflower seeds active dry yeast Program water 80°F/27°C sugar salt dry milk bread flour whole wheat flour active dry yeast Program DAIRY WHOLE WHEAT BREAD water 80°F/27°C*... -
Page 27: Whole Wheat Cinnamon Raisin Walnut Bread
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD egg white(s) room temperature plus enough water 80°F/27°C to equal molasses salt whole wheat flour active dry yeast Program Add at the beep: cinnamon raisins walnuts egg(s) room temperature plus enough water 80°F/27°C to equal honey dry milk salt... -
Page 28: Caraway Rye Bread
egg(s) room temperature plus enough water 80°F/27°C to equal honey dry milk salt bread flour whole wheat flour rye flour caraway seeds active dry yeast Program SUNFLOWER SEED BREAD water 80°F/27°C honey salt bread flour sunflower seeds active dry yeast* Program *yeast amounts are correct egg(s) room temperature plus... -
Page 29: Fast Bake™ Breads And Instructions
FAST BAKE ™ AS EASY AS 1 - 2 - 3 The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread. - Page 30 FAST BAKE BREADS ™ We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that QUICK•RISE™, RapidRise, Bread Machine or Instant Active Dry yeast must be used.
- Page 31 WHITE WHEAT BREAD water 110°-115°F/43°-46°C sugar salt dry milk bread flour whole wheat flour* QUICK•RISE™ yeast Program *whole wheat flour amounts are correct water 110°-115°F/43°-46°C sugar salt bread flour QUICK•RISE™ yeast Program water 110°-115°F/43°-46°C sugar salt dry milk dried Italian seasoning bread flour QUICK•RISE™...
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Page 32: Honey Granola Bread
HONEY GRANOLA BREAD water 110°-115°F/43°-46°C honey salt dry milk bread flour granola cereal QUICK•RISE™ yeast Program CINNAMON RAISIN NUT BREAD water 110°-115°F/43°-46°C brown sugar salt dry milk bread flour cinnamon raisins walnuts QUICK•RISE™ yeast Program water 110°-115°F/43°-46°C applesauce* sugar salt dry milk bread flour QUICK•RISE™... -
Page 33: Potato Bread
PEPPERONI PIZZA BREAD water 110°-115°F/43°-46°C pepperoni, thin sliced Parmesan cheese, grated sugar salt bread flour dried pizza seasoning QUICK•RISE™ yeast Program water 110°-115°F/43°-46°C sugar salt dry milk white pepper instant potato buds green onion tops, chopped bread flour QUICK•RISE™ yeast Program *oil amounts are correct 1 lb. -
Page 34: Gluten-Free Breads And Instructions
GLUTEN-FREE BREADS . . . AS EASY AS 1 - 2 - 3 The Fast Bake program, with less knead and rise times, is perfect for baking hot fresh gluten-free breads in under an hour. 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker. 2. - Page 35 GLUTEN-FREE COUNTRY WHITE BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar sugar salt dry milk white rice flour potato starch flour soy flour tapioca flour xanthan gum QUICK•RISE™ yeast Program Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have all ingredients ready.
- Page 36 GLUTEN-FREE LEMON WALNUT BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar lemon peel, grated sugar salt dry milk white rice flour potato starch flour tapioca flour xanthan gum walnuts QUICK•RISE™ yeast Program GLUTEN-FREE PUMPERNICKEL BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar molasses salt...
- Page 37 GLUTEN-FREE CORN MEAL BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar brown sugar salt dry milk white rice flour tapioca flour yellow corn meal xanthan gum QUICK•RISE™ yeast Program GLUTEN-FREE ONION DILL BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar sugar salt dry milk...
- Page 38 GLUTEN-FREE ALMOND FRUIT BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar almond extract sugar salt dry milk white rice flour potato starch flour soy flour tapioca flour dried mixed fruit, diced almonds, slivered xanthan gum QUICK•RISE™ yeast Program GLUTEN-FREE ALPINE CHEESE ONION BREAD Combine 5 TBL instant minced onion with 1 TBL hot water-set aside to cool and add to bread pan.
- Page 39 GLUTEN-FREE CHEDDAR CONFETTI BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar Cheddar cheese, shredded sugar salt dry milk white rice flour potato starch flour soy flour tapioca flour onion powder dry mustard xanthan gum QUICK•RISE™ yeast Program GLUTEN-FREE CINNAMON RAISIN BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar...
- Page 40 GLUTEN-FREE BEAN OR CHICK-PEA BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar gluten-free maple flavoring brown sugar salt chick-pea flour cornstarch tapioca flour xanthan gum QUICK•RISE™ yeast Program GLUTEN-FREE LEMON POPPY SEED BREAD water 110°-115°F/43°-46°C extra large eggs cider vinegar lemon peel, grated sugar salt...
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Page 41: Day Old Bread Recipes
DAY OLD BREAD RECIPES chunked pineapple cornstarch sugar butter white bread, 1 inch cubes Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 30 minutes. -
Page 42: Doughs
DOUGHS . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. -
Page 43: Dinner Roll Dough
egg room temperature plus enough water 80°F/27°C to equal 3/4 cup + 3 TBL sugar salt bread flour active dry yeast Program Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature. -
Page 44: Focaccia Dough
water 80°F/27°C olive oil sugar salt bread flour active dry yeast Program Add at the beep: dried Italian seasoning Garlic-Cheese Topping olive oil dried oregano garlic, coarsely chopped Parmesan cheese, grated salt Greek Style Topping olive oil onion, thin sliced dried oregano Feta cheese, crumbled black olives, sliced and drained... -
Page 45: Wheat Dinner Roll Dough
water 80°F/27°C brown sugar salt dry milk bread flour whole wheat flour active dry yeast Program Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. -
Page 46: French Bread Dough
(Italian Loaf, French Rolls and French Twists) water 80°F/27°C sugar salt bread flour active dry yeast Program Glaze water salt Method 1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. -
Page 47: Cheezy Garlic Roll Dough
egg room temperature plus enough water 80°F/27°C to equal 1 cup sugar salt bread flour active dry yeast Program Topping Parmesan cheese garlic, minced butter, melted 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 coated side up in a greased baking pan, drizzle any remaining topping over rolls. - Page 48 water 80°F/27°C brown sugar salt bread flour active dry yeast Program Topping orange peel, grated sugar butter, melted Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine orange peel and sugar. Dip pieces in melted butter and then in orange peel-sugar mixture.
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Page 49: Challah Braid Dough
egg(s) room temperature plus enough water 80°F/27°C to equal 3/4 cup sugar salt bread flour active dry yeast Program Glaze egg yolk(s), beaten water Topping poppy seeds Method 1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch long for large) ropes with tapered ends. -
Page 50: Whole Wheat Pizza Crust Dough
WHOLE WHEAT PIZZA CRUST DOUGH water 80°F/27°C sugar salt whole wheat flour bread flour active dry yeast Program Method 1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges. Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork. -
Page 51: Bagel Dough
water 80°F/27°C sugar salt bread flour active dry yeast Program Glaze egg, beaten Toppings (optional) sesame seeds, poppy seeds, cracked wheat, wheat flakes or dried onion flakes BANANA WHEAT BAGEL DOUGH egg room temperature plus enough water 80°F/27°C to equal honey salt banana, mashed... -
Page 52: Almond Cherry Coffee Cake Dough
ALMOND CHERRY COFFEE CAKE DOUGH water 80°F/27°C sugar salt dry milk bread flour active dry yeast Program Filling cream cheese, room temperature sugar maraschino cherries, chopped milk, liquid almond extract Glaze powdered sugar sour cream milk, liquid sliced almonds, to decorate maraschino cherries, quartered, to decorate Method 1. -
Page 53: Cinnamon Roll Dough
egg room temperatuare plus enough water 80°F/27°C to equal 1 cup sugar salt bread flour active dry yeast Program Add at the beep: walnuts, chopped (optional) raisins (optional) Filling butter, softened sugar cinnamon Glaze powdered sugar milk, liquid vanilla Method 1. - Page 54 STICKY BREAKFAST ROLL DOUGH egg(s) room temperature plus enough water 80°F/27°C to equal 1 cup + 2 TBL sugar salt bread flour active dry yeast Program Add at the beep: walnuts or pecans, chopped Filling butter, softened sugar cinnamon Topping butter, melted brown sugar Method...
- Page 55 water 80°F/27°C egg yolk, room temperature sugar salt white pepper bread flour active dry yeast Program Glaze egg white water Toppings (optional) kosher salt sesame seeds Method 1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope.
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Page 56: Creamed Soup Bread Bowl Dough
CREAMED SOUP BREAD BOWL DOUGH eggs room temperature plus enough water 80°F/27°C to equal honey dry milk salt bread flour whole wheat flour rye flour caraway seeds dehydrated onions active dry yeast Program Note: Any 2 pound bread or dough recipe may be used; mix on dough program. Method 1. - Page 57 PARTY DIP BREAD BOWL DOUGH water 80°F/27°C sugar salt bread flour active dry yeast Program Note: Any 1.5 pound dough or bread recipe may be used; mix on dough program. Method 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet.
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Page 58: Cleaning And Storing
CLEANING & STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center. Unauthorized service will void your warranty. CLEANING CLEAN-UP OF BREAD MAKER 1. -
Page 59: Before Calling For Service
BEFORE CALLING FOR SERVICE 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 baked loaf of bread has a floured corner. -
Page 60: Check List
Check List BAKING RESULTS: Please check the following: 1. Unplugged/power outage 2. Display signal reads H:E 3 3. Display signal reads H:E4 4. Ingredients spilled on heating element 5. Top lid was open during baking 6. Bread left in bread pan too long after pro- gram 7. - Page 61 Suggestions The following suggestions have a corresponding number found on the check list. Be sure to read both. 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2. Open lid, remove bread pan and allow to cool. 3.
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Page 62: Service Information
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 warranty. Consult your phone directory under “Appliances-Household-Small-Service and Repair”, or call 1-800-947-3744 in the U.S. and Canada. -
Page 63: Recipe Index
RECIPE INDEX BREADS Banana ......24 Banana Granola ....20 Bloody Mary . - Page 64 This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You may have other rights which vary from state to state. ANY OTHER...
- Page 65 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. - 5:30 p.m. CST © 2000 Toastmaster Inc. A Subsidiary of Salton, Inc. PART NO. 33519P02...