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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
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Summary of Contents for Toastmaster 1188
- Page 1 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...
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Page 2: Table Of Contents
TABLE OF CONTENTS IMPORTANT SAFEGUARDS ........... . . 3 BEFORE FIRST USE . -
Page 3: Important Safeguards
Do not use appliance for other than intended use. This product is intended for household use only. Use of accessory attachments not recommended by Toastmaster Inc. may cause injuries. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, creating a risk of electrical shock. -
Page 4: Important Safety Tips
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. -
Page 5: Bread Machine Introduction
BREAD MACHINE INTRODUCTION Parts - 5 -... -
Page 6: Control Panel
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. DELAY TIMER... -
Page 7: Basic Features
Basic Features - 7 -... -
Page 8: Program Specifications
Program Specifications - 8 -... -
Page 9: Cleaning Instructions
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. -
Page 10: Ingredients And Substitutions
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;... - Page 11 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.
- Page 12 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.
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Page 13: Bread Mixes And Other Recipe 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 (1-800-947-3744) or from RED STAR YEAST &... -
Page 14: Programming
PROGRAMMING Programming Bread Or Dough Open the lid and remove the bread pan by pulling straight up, using the handle. Place all ingredients in bread pan. NOTE: When using the timer, add the yeast last on top of the flour and away from the liquid. - Page 15 Close the lid. Plug into 120 V ~ 60 Hz outlet.The display indicator will light up. Select program and baking control. The beeper will sound when bread is done. Press STOP and remove the bread pan using oven mitts. Press START. The time left for the program to be finished is displayed and...
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Page 16: Programming The Delay Timer (Bread Or Dough)
Programming The Delay Timer (Bread or Dough) Set the program and crust color. Before pressing START, set the timer for however long you want to wait before the bread is done: 4:10 to 13 hours. EXAMPLE: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. -
Page 17: Recipe Index
RECIPE INDEX Banana ..............31 Banana Granola . - Page 18 DAY OLD BREAD USES Bread Pudding ............. . . 40 Breaded Pineapple .
- Page 19 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.
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Page 20: Recipes
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. 1 pound water 80°F/27°C 3/4 cup + 1 TBL... -
Page 21: French Variation
1 pound water 80°F/27°C 3/4 cup + 2 TBL lemon juice 1 tsp 1 TBL sugar 1 TBL salt 1 tsp bread flour 2 1/4 cups active dry yeast 1 1/4 tsp program Insta 5 Yeast: 1 3/4 tsp 1 pound water 80°F/27°C 3/4 cup + 2 TBL lemon juice... - Page 22 egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt dry milk bread flour active dry yeast program cultured buttermilk 80°F/27°C lemon juice sugar salt baking soda bread flour active dry yeast program Insta 5 Yeast: 1 pound milk 3/4 cup lemon juice...
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Page 23: Sourdough Starter
active dry yeast water 110°F/43°C bread flour sugar In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dis - solve during fermentation process. -
Page 24: Cinnamon Raisin
1 pound water 80°F/27°C 3/4 cup lemon juice 1 tsp 1 TBL brown sugar 1 1/2 TBL salt 1 tsp dry milk 1 TBL bread flour 2 1/4 cups active dry yeast 1 3/4 tsp cinnamon* 1 tsp raisins* 1/3 cup walnuts* 1/3 cup program... -
Page 25: Carrot Raisin
egg room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt carrots, uncooked shredded bread flour active dry yeast apple pie spice* raisins* program *add at the beep 1 pound water 80°F/27°C 3/4 cup lemon juice 1 tsp 2 1/2 TBL brown sugar 1 1/2 TBL... -
Page 26: Honey Granola
water 80°F/27°C milk 80°F/27°C lemon juice sugar salt bread flour active dry yeast candied fruit* walnuts* program *add at the beep 1 pound water 80°F/27°C 3/4 cup + 2 TBL lemon juice 1 tsp 2 TBL honey 2 TBL salt 1/2 tsp dry milk 2 TBL... - Page 27 water 80°F/27°C lemon juice maple syrup maple flavoring salt bread flour dry oatmeal, quick or regular walnuts active dry yeast program apricot nectar peach yogurt 80°F/27°C carrots, shredded lemon juice honey salt bread flour active dry yeast program MAPLE 1 1/2 pounds 2 pounds 1 cup 1 1/3 cups...
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Page 28: Soy Cinnamon Raisin
For best results use light baking control selection water 80°F/27°C lemon juice almond extract sugar salt dry milk bread flour soy flour active dry yeast dried mixed fruit, diced* almonds, slivered* program *add at the beep SOY CINNAMON RAISIN For best results use light baking control selection water 80°F/27°C lemon juice sugar... -
Page 29: Sweet Walnut
For best results use light baking control selection water 80°F/27°C lemon juice sugar salt dry milk dried dill weed garlic salt dry mustard dried basil dried oregano bread flour soy flour active dry yeast program 1 pound water 80°F/27°C 3/4 cup lemon juice 1 tsp 1 TBL... -
Page 30: Cheese Onion
water 80°F/27°C lemon juice honey salt bread flour active dry yeast raisins and nut trail mix* program *add at the beep 1 pound water 80°F/27°C 1/4 cup lemon juice 1 tsp 1 TBL bloody mary mix 80°F/27°C 1/2 cup sugar 1 TBL salt 1/2 tsp... - Page 31 egg room temperature plus enough water 80°F/27°C to equal lemon juice banana cake mix* bread flour gluten active dry yeast program *or any other variety of cake mix for flavor variation 1 pound egg room temperature plus enough water 80°F/27°C to equal 3/4 cup + 1 TBL lemon juice 1 tsp...
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Page 32: Italian Herb
1 pound water 80°F/27°C 3/4 cup + 2 TBL lemon juice 1 tsp 4 tsp sugar 1 TBL salt 1 tsp dry milk 1 TBL bread flour 2 1/4 cups dried Italian seasoning 1 tsp active dry yeast 1 1/4 tsp program Insta 5 Yeast: 2 tsp... -
Page 33: Spiced Pumpkin
1 pound egg(s) room temperature plus enough water 80°F/27°C to equal 3/4 cup lemon juice 1 tsp 2 TBL sugar 4 tsp salt 1 tsp dry milk 2 TBL white pepper 1/8 tsp potato buds 1/4 cup green onion tops, chopped 1 TBL bread flour 2 cups + 2 TBL active dry yeast... -
Page 34: Sunflower And Sesame Seed
SUNFLOWER AND SESAME SEED egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice molasses sugar salt bread flour whole wheat flour active dry yeast sesame seeds* cumin seeds* sunflower seeds* program *add at the beep This whole wheat loaf will be short and dense. For a lighter textured loaf, use the Whole Wheat With Gluten recipe on page 35. -
Page 35: White Wheat
WHITE WHEAT WITH GLUTEN water 80°F/27°C lemon juice molasses salt dry milk whole wheat flour gluten active dry yeast program 1 pound water 80°F/27°C 3/4 cup lemon juice 1 tsp 1 TBL sugar 2 TBL salt 1 tsp dry milk 1 TBL bread flour 1 3/4 cups... -
Page 36: Whole Wheat Cinnamon Raisin Walnut
water 80°F/27°C cultured buttermilk 80°F/27°C lemon juice molasses salt baking soda oat bran corn meal medium rye flour buckwheat flour whole wheat flour bread flour active dry yeast program WHOLE WHEAT CINNAMON RAISIN WALNUT egg white(s) room temperature plus enough water 80°F/27°C to equal lemon juice honey... -
Page 37: Southern Barley
egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice honey salt dry milk barley, cooked grits, cooked oat bran cereal, uncooked whole wheat flour bread flour active dry yeast program SOUTHERN BARLEY 1 pound 3/4 cup + 2 TBL 1 tsp 1 TBL 1 TBL... -
Page 38: Onion Rye
egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice honey dry milk salt bread flour whole wheat flour rye flour caraway seeds dehydrated onions active dry yeast program egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice honey dry milk salt... -
Page 39: Crunchy Cracked Wheat
CRUNCHY CRACKED WHEAT water* cracked wheat* lemon juice sugar salt bread flour active dry yeast program *pour boiling water over cracked wheat; let stand until temperature cools to 80°F/27°C. DAIRY WHOLE WHEAT water 80°F/27°C milk 80°F/27°C cottage cheese 80°F/27°C lemon juice honey salt whole wheat flour... -
Page 40: Day Old Bread Uses
DAY OLD BREAD USES white bread, 1 inch cubes chunked pineapple, 15 oz. margarine sugar cornstarch Place bread and drained pineapple into greased baking pan. Cook pineapple juice plus enough water to equal 1 cup, margarine, sugar and cornstarch until thick. Pour over pineapple and bread, toss lightly to mix. -
Page 41: Doughs
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. -
Page 42: Foccacia Bread
egg room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt bread flour active dry yeast program 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. -
Page 43: Wheat Dinner Rolls
WHEAT DINNER ROLLS water 80°F/27°C lemon juice 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 on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. -
Page 44: French Bread
(Italian Loaf, French Rolls and French Twists) water 80°F/27°C lemon juice sugar salt bread flour active dry yeast Glaze: water salt program Method 1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. -
Page 45: Cheezy Garlic Rolls
CHEEZY GARLIC ROLLS egg room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt bread flour active dry yeast Topping: parmesan cheese garlic, finely minced butter, melted program Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. -
Page 46: Refreshing Rolls
egg room temperature plus enough water 80°F/27°C to equal lemon juice butter brown sugar salt bread flour active dry yeast Topping: butter, melted orange peel, grated sugar program Method 1. Place on a lightly floured surface. Divide into pieces. 2. Mix together topping ingredients and dip pieces in mixture, covering well. 3. -
Page 47: Challah Braid
egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt bread flour active dry yeast Glaze: egg yolk(s), beaten water Topping: poppy seeds program Method 1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. -
Page 48: Whole Wheat Pizza Crust
WHOLE WHEAT PIZZA CRUST water 80°F/27°C lemon juice 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. (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. -
Page 49: Banana Wheat Bagels
water 80°F/27°C lemon juice sugar salt bread flour active dry yeast Glaze: egg, beaten Toppings (optional): sesame seeds, poppy seeds, cracked wheat, wheat flakes, or dried onion flakes program BANANA WHEAT BAGELS egg room temperature plus enough water 80°F/27°C to equal lemon juice honey salt... -
Page 50: Almond Cherry Coffee Cake
ALMOND CHERRY COFFEE CAKE water 80°F/27°C lemon juice sugar salt dry milk bread flour active dry yeast Filling: cream cheese, room temperature sugar maraschino cherries, chopped milk, liquid almond extract Glaze: powdered sugar sour cream milk, liquid sliced almonds, to decorate cherries, quartered, to decorate program Method... -
Page 51: Cinnamon Rolls
egg room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt bread flour active dry yeast Filling: butter, softened sugar cinnamon walnuts, finely chopped (optional) raisins (optional) Glaze: powdered sugar milk vanilla program 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. -
Page 52: Sticky Breakfast Rolls
STICKY BREAKFAST ROLLS egg(s) room temperature plus enough water 80°F/27°C to equal lemon juice sugar salt bread flour active dry yeast Filling: butter, softened sugar cinnamon walnuts or pecans, chopped Topping: butter, melted brown sugar program 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. -
Page 53: Doughs
water 80°F/27°C egg yolk room temperature lemon juice sugar salt white pepper bread flour active dry yeast Glaze: egg white water Toppings (optional): kosher salt sesame seeds program 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;... -
Page 54: Jam
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. -
Page 55: Butter
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. -
Page 56: Breakfast Flavors
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 Incorporated ®... -
Page 57: Cheese 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 butter 1/2 cup beer... -
Page 58: Butter
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... -
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 bread has a floured corner. Why can the timer not be set for more than 13 hours? Can ingredients be halved or... -
Page 60: Checklist
Checklist - 60 -... - Page 61 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 . Plug into 120 V ~ 60 Hz outlet. Open lid, remove bread pan and allow to cool. Needs service.
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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 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. -
Page 63: One Year Limited Warranty
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...
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