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West Bend L5005 User's Manual

1. 2 teaspoons DILL BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 11 4 cups WATER 27 C 12 ounces 1 cups 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 1 tablespoons SUGAR 2 tablespoons 14 teaspoons SALT 14 teaspoons 1 tablespoon DILL WEED 1 tablespoons 2 tablespoons DRY MILK 2 tablespoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or OT 1 2 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 21 GARLIC BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups WATER 27 F 12 ounces 1 cups 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 1 tablespoon DRIED PARSLEY FLAKES 1 tab
2. ALWAYS SPOON dry ingredients into the measuring cup then level with a knife DO NOT SCOOP measuring cups into dry ingredients especially flour as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf See Diagrams 2 and 3 SPECIAL TIP To lighten flour before measuring move a spoon through it several times J aa Shen Fr Capi I hi eit demi epeo g 3 i piar Ea PETIT dA OFI PORT eS Dharam d r i d A Eo ia a 4 ba an ME Par a i i All ingredients measured in Caphily pen dry A J 3 kirakni into measuring spoons must be level not meu rupa 3 i rounded or heaping iea irur a Diener Diapram d pra 3 ALWAYS use standard measuring spoons for ingredients such as yeast salt sugar dry milk and small amounts of honey molasses or water The measurements MUST BE LEVEL not rounded or heaping as a little difference can affect the bread See Diagram 4 DO NOT USE TABLEWARE AS MEASURING SPOONS as these vary in size and will not be accurate USING BREAD MIXES IN YOUR BREAD MAKER Pre packaged bread mixes can be used in your bread maker Follow the directions for making a 1 pound loaf or 2 pound loaf Use the basic specialty bread setting for most mixes unless preparing a 100 whole wheat or natural grain mix which would require the whole wheat bread setting Add the recommended amount of liquid to the bread pan first then flour mixture and finally th
3. dry ingredients level ingredients pushing some of the mixture unlock pan and remove with oven mitts Shake bread out of into the corners pan and cool on rack before slicing 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 29 100 WHOLE WHEAT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces 1 cup 2 tbsp WATER 27 C 11 ounces 1 cups 3 tbsp 1 EGG large 1 1 tablespoon MOLASSES 1 tablespoon 1 tablespoon HONEY 2 tablespoons 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups WHOLE WHEAT FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 14 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons 50 WHOLE WHEAT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups 1 tbsp WATER 27 C 12 ounces 1 cups 1 tablespoon HONEY 1 tablespoons 2 tablespoons BUTTER or MARGARINE 2 tablespoons 1 cups ALL PURPOSE or BREAD FLOUR 2 cups 1 cups WHOLE WHEAT FLOUR 2 cups 2 tablespoons BROWN SUGAR packed 2 tablespoons 2 tablespoons DRY MILK 2 tablespoons 14 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or Or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons CRACKED WHEAT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups WATER 27 C 13 ounces 1 cu
4. not baked through Too much liquid Power outage during operation Forgot to put knead bars in pan Reduce liquid by 1 tablespoon If power goes out during operation for more than 10 seconds bread maker will remain off when power is restored You will need to remove unbaked loaf from pan and start over with fresh ingredients If power is restored within about 10 seconds machine will resume operation where it left off Always put knead bars on shaft in pan before adding ingredients 4 Gnarly knotted top not smooth Not enough liquid Too much flour Increase liquid by 1 tablespoon Measure flour accurately leveling off measuring cup 5 Dark crust color too thick DARK crust setting used Use LIGHT or MEDIUM crust color setting the next time 6 Loaf is burned Bread maker malfunctioning See Warranty section for servicing 7 Crust too thick Bread baked too long Use lighter crust color setting the next time to shorten bake time 8 Knead bars cannot be removed Water must be added to bread pan for knead bars to soak before it can be removed Follow cleaning instructions after use You may need to twist bars slightly after soaking to loosen 9 Flat loaves no rising Yeast omitted Yeast too old Liquid too hot Too much salt added Sugar or other sweetener omitted If using timer yeast got wet before bread making process start
5. 5 0 Fiber g 0 9 Sodium mg 205 6 Sourdough Wheat Bread Total Calories 136 6Total Fat g 1 0 Total Carb g 27 1 TotalProtein g 5 1 Fiber g 2 1 Chol mg 2 0 Sodium mg 193 6 Traditional French Bread Total Calories 107 3 Total Fat g 1 2 Total Carb g 20 2 Chol mg 1 8 Protein g 3 6 Fiber g 0 8 Sodium mg 158 1 Pumpernickel Rye Bread Total Calories 130 1 Total Fat g 2 7 Total Carb g 23 3 Fiber g 2 0 Chol mg 5 5 Total Protein g 4 2 Sodium mg 203 5 Rye Dinner Rolls Total Calories 101 9 Total Fat g 2 4 Total Carb g 17 6 Chol mg 5 7 Protein g 3 2 Fiber g 1 7 Sodium mg 146 4 Wheat Dinner Rolls Total Calories 105 3 Total Fat g 2 5 Total Carb g 18 1 Total Protein g 3 7 Chol mg 5 7 Fiber g 1 6 Sodium mg 147 3 Focaccia Total Calories 132 1 Total Fat g 4 3 Total Carb g 20 0 Total Protein g 4 0 Fiber g 0 8 Chol mg 6 1 Sodium mg 211 7 Dill Bread Total Calories 134 2 Total Fat g 2 2 Total Carb g 24 6 Total Protein g 4 6 Fiber g 1 1 Chol mg 3 8 Sodium mg 200 5 Multi grain French Bread Total Calories 119 6 Total Fat g 1 6 Total Carb g 22 1 Total Protein g 4 1 Fiber g 1 5 Chol mg 2 8 Sodium mg 198 3 Stollen Fruit Bread Total Calories 183 8 Total Fat g 3 3 Total Carb g 34 3 Total Protein g 4 8 Fiber g 1 4 Chol mg 3 7 Sodium mg 196 3 Pizza Dough Total Calories 65 7 Total Fat g 1 9 Total Carb g 10 7 Total Protein g 1 5 Fiber g 0 5 Chol mg 0 1 Sodium mg 108 8 Whole Whe
6. POTATO BREAD An old time favorite using instant potato flakes Save liquid from cooking potatoes to replace water in this recipe for added flavor 1 Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces 1 cups 2 tbsp WATER 27 C 13 ounces 1 cups 2 tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 3 cups 2 cup INSTANT POTATO FLAKES 3 cup 2 tablespoons DRY MILK 2 tablespoons 2 tablespoons SUGAR 2 tablespoons 1 teaspoons SALT 1 teaspoons 13 4 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 14 teaspoons EGG BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 6 ounces 4 cup 1 tbsp WATER 27 F 9 ounces 1 cups 3 tbsp 2 EGGS large 2 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 1 tablespoons SUGAR 2 tablespoons 1 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into
7. SOURDOUGH STARTER room temp 10 ounces 1 cups 1 tablespoon BUTTER or MARGARINE 2 tablespoons 1 tablespoon HONEY 1 tablespoon 1 tablespoon MOLASSES 1 tablespoon 1 cups BREAD FLOUR 1 cups 1 cups WHOLE WHEAT FLOUR 1 cups 11 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST _ 2 teaspoons 25 RAISIN BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups 1 tbsp WATER 27 C 12 ounces 1 cups 1 tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 2 tablespoons SUGAR 2 tablespoons 14 teaspoons SALT 1 teaspoons 1 teaspoon GROUND CINNAMON 1 4 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons 3 4 cup RAISINS 1 cup 7 Cup CHOPPED NUTS optional Ys cup CINNAMON OATMEAL RAISIN BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces 1 cups 2 tbsp MILK 27 C 13 ounces 1 cups 2 tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 2 cups cup 2 tablespoons 1 4 teaspoons 1 teaspoon 2 teaspoons or 14 teaspoons 4 cup ALL PURPOSE or BREAD FLOUR OATS quick or old fashioned BROWN SUGAR packed SALT GROUND CINNAMON ACTIVE DRY YEAST 0r BREAD MACHINE FAST RISE YEAST RAISINS 3
8. WATER 27 C 13 ounces 1 cups 2 tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 2 tablespoons SUGAR 2 tablespoons 11 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons Or or Or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE BREAD SELECT SETTING TO USE basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 19 COUNTRY WHITE BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 4 cups WATER 27 C 12 ounces 1 cups 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 2 tablespoons SUGAR 2 tablespoons 11 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons
9. medium or dark An audible alert will sound when the bread is done and 0 00 will appear in the display If the bread maker is not turned off it will automatically go into the Keep Warm mode for up to 3 hours After the bread is removed turn bread maker off by holding down the START STOP button for 4 seconds or until the red signal light goes out 14 TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker Please review the problems their possible causes and the corrective action that should be taken to ensure successful bread making PROBLEM POSSIBLE CAUSE SOLUTION 1 Top inflated mushroom like in appearance Too much yeast Too much sugar Too much flour Substituted active dry yeast for bread machine fast rising yeast Not enough salt Warm humid weather May be caused by high altitude Reduce yeast by to teaspoon Reduce sugar by teaspoon Reduce flour by 2 to 3 tablespoons Use correct amount of bread machine fast rising yeast Use amount recommended in recipe Reduce liquid by tablespoon and reduce yeast by 4 to 2 teaspoon Make recommended adjustment for high altitude baking by reducing yeast by 1 4 teaspoon and reducing liquid by 2 to 3 teaspoons 2 Top and sides cave in Too much liquid Too much yeast Reduce liquid by tablespoon Use amount recommended in recipe 3 Center of loaf is raw
10. 0 00 will appear in display and audible alert will sound to let you know the bread is done Turn off by pressing start stop button until red light goes out Remove bread pan using oven mitts and shake loaf out of pan onto cooling rack Cool before slicing If the bread pan is not removed immediately after baking machine will automatically go into keep warm mode for up to three 3 hours to keep bread warm The red ON light will remain lit during this time If machine is not turned off during keep warm period machine will automatically turn off If using dough setting machine will automatically turn off upon completion of cycle red light will go out alert will sound and display will reset to dough setting Remove the pan containing the dough and shape form as desired for conventional baking Do not leave pan containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan See Dough section for more details TOO HOT TOO COLD WARNING If inside of oven chamber is too hot or too cold for bread making the word Hot or Col will appear in display along with alert sounding to indicate that machine cannot be turned on You will need to remove pan and allow chamber to cool or warm accordingly Typically Hot will appear in display when you make consecutive loaves and forget to turn machine off between loaves Allow chamber to cool with door open 10 to 15 minutes or until machine can be tur
11. 3 tablespoons BUTTER or MARGARINE depending on shape made 3 cups ALL PURPOSE or BREAD FLOUR 3 tablespoons SUGAR 2 tablespoons DRY MILK 1 teaspoon SALT 2 teaspoons ACTIVE DRY YEAST or or 1 teaspoons BREAD MACHINE FAST RISE YEAST SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE FOLLOW THESE INSTRUCTIONS FOR THE BASIC DINNER ROLLS BREAD STICKS RECIPE 1 Add water and butter to pan corners bread maker floured surface Let rest 15 minutes 3 Make a well in center of dry ingredients add yeast Lock pan into 4 Program for dough Program time delay if being used Start bread maker When done unlock pan from bread maker Place dough onto 5 Finish as desired following shaping directions Place 2 Add all bread flour sugar dry milk and salt to pan Tap pan to settle on greased baking pans or sheets cover and let rise in dry ingredients level ingredients pushing some of the mixture into the warm draft free place until double in size about 45 minutes to hour Brush with butter or slightly beaten egg white and bake in preheated 275 C oven for 15 to 20 minutes or until golden brown Serve warm HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH CRESCENT ROLLS 1 Divide dough into 4 equal pieces Roll each piece into a circle 1 4 inch thick 2 Cut each circle into 6 pie shaped wedges Roll each wedge from wide end to narrow tip 3 Curve ends to form crescent Place inch apar
12. 51 min 45 min 56min 45 min BAKE Light 55min 60min 55min 60 min Medium 65 min 70min 65 min 70 min Dark 75 min 80min 75 min 80 min Total Time 1 40 hr min Light 3 20 3 20 3 30 3 30 Medium 3 30 3 30 3 40 3 40 Dark 3 40 3 40 3 50 3 50 MIX When the bread maker is turned on it will mix the ingredients about 6 minutes The knead bars will start and stop during the mixing action which is normal REST After the initial mixing period the dough is allowed to rest about 10 minutes before the kneading action begins You may hear faint clicking sounds during this Rest period which is normal and indicates the bread maker is working properly in keeping the dough warm KNEAD The total knead time varies depending on the bread selection made and loaf size Total kneading time at the basic specialty setting ranges between 23 and 25 minutes between 26 and 30 minutes at the whole wheat setting and 23 minutes at the dough setting The longer knead times are required at the whole wheat setting to better develop the gluten in whole wheat flour SPECIAL NOTES An audible alert will sound during the knead cycle of all settings to let you know when to add ingredients such as raisins nuts cheese etc to prevent over mixing or crushing Ignore alert if not adding ingredients If you need to make any adjustment to the recipe such as adding a little more flour or liquid in order for the dough
13. You may wish to cut butter and margarine into four 4 pieces for faster blending during the knead cycle Low fat or fat free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the amount of fat recommended in the recipe Watch dough as it kneads for any minor adjustments which may be necessary e EGGS add color richness and leavening to bread Use large eggs No premixing is needed Egg substitutes can be used in place of fresh eggs One egg equals cup of egg substitute To reduce cholesterol you can substitute two 2 egg whites for each large egg in the recipes without affecting the end result Watch the dough during the knead cycle for any needed adjustments A special tip when using eggs is to run them under warm water for about one minute before cracking as this helps the egg slide out of the shell better e SALT has several functions in making bread It inhibits the yeast growth while strengthening the gluten structure to make the dough more elastic plus it adds flavor Use ordinary table salt in your bread maker Using too little or eliminating the salt will cause the dough to over rise Using too much can prevent the dough from rising as high as it should Light salt can be used as a substitute for ordinary table salt providing it contains both potassium chloride and sodium Use same amount as recommended for table salt When adding salt to pan add to one corner to keep it away from ye
14. a gt i J e fr 5 i i 4 h F i ane i Kak Ys d ik r Ms as a aT s 37 RAISED DOUGHNUTS Bread Select Setting dough INGREDIENTS 6 ounces cup MILK 27 C Recipe makes 1 dozen 2 ounces 1 4 cup WATER 27 C 1 EGG large 4 tablespoons VEGETABLE SHORTENING 3 cups ALL PURPOSE or BREAD FLOUR 4 cup SUGAR 1 teaspoon SALT 2 teaspoons BREAD MACHINE FAST RISE YEAST VEGETABLE OIL for frying donuts FOLLOW THESE INSTRUCTIONS FOR THE RAISED DOUGHNUTS RECIPE BREAD SELECT SETTING TO USE dough 1 Add liquid ingredients and shortening to pan 2 Add flour sugar and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for dough Start bread maker When done unlock pan from bread maker Place dough on floured surface then let rest 15 minutes 5 Roll dough into a rectangle about 4 inch thick Cut with doughnut cutter Leave on counter to rise covered Knead together scraps of dough let rest 10 minutes and reroll Cut into doughnuts Let doughnuts rise covered in warm draft free place for 30 to 45 minutes or until double in size 6 Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil preheated to 190 C Turn doughnuts over as they rise to the surface Fry 2 to 3 minutes until golden brown on both sides Remove and place
15. and direct sunlight and at least 4 inches away from walls cabinets and other appliances especially heating and cooling appliances which can interfere with the internal bread maker temperatures and affect the loaf of bread being prepared 3 DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearings on the bottom of the pan that turns the knead bars See Clean After Each Use section for further details 4 ALWAYS place bread maker on a DRY STABLE heatproof countertop or table during use Since the bread maker contains a motor some vibration occurs during the knead cycle 5 AVOID touching bread maker during the bake cycle as exterior surfaces become hot ALWAYS use potholders when removing and handling the bread pan after baking 6 FOLLOW instructions as given for best results THE MOST IMPORTANT STEP IN BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY See MEASURING INGREDIENTS ACCURATLEY section in this booklet 7 DO NOT EXCEED the ingredient capacity of the bread maker See Know Your Ingredients section in this booklet Use only fresh ingredients 8 ALWAYS ADD INGREDIENTS in the order listed in the recipes Add liquid ingredients to the bread pan first the butter or margarine next followed by the dry ingredients and finally the yeast in the very center Before adding the yeast ALWAYS tap the pan to settle the dry ingredients then level off the ingredients pushing into the corners to
16. it will continue to rise and could over rise if left inside long enough possible flowing into the oven chamber Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting however do not exceed four 4 cups of flour as the dough may not be kneaded properly Some minor adjustment may be needed during the knead period for proper condition of the dough If bread maker labors during the kneading period the dough is too dry Add one 1 tablespoon warm water at a time until dough softens Do not add too much extra water as the dough can get too sticky The dough should be soft to the touch after kneading 31 e Dough can be refrigerated up to three 3 to four 4 days for later use if desired Simply remove dough from pan and place into an oiled bowl turn dough over to oil top and cover tightly Or put dough into an oiled plastic bag and seal Check dough daily and punch down if needed When ready to use shape rise and bake as recipe directs e To freeze dough shape as recipe directs and wrap tightly Dough can be frozen for up to one month When ready to use remove from freezer and thaw in refrigerator or at room temperature Keep covered to prevent the dough from drying out Once thawed allow dough to rise until doubled in size then bake as directed BASIC DINNER ROLLS BREAD STICKS INGREDIENTS BREAD SELECT SETTING dough 8 ounces 1 cup WATER 27 C Makes between 2 and 3 dozen rolls
17. on paper towel to drain Continue frying doughnuts Frost or sugar as desired For best results use FAST RISE or BREAD MACHINE YEAST for lighter fluffier doughnuts If Active Dry Yeast is used additional rising time may be necessary Use 3 teaspoons active dry yeast for this recipe 1 YEAR WARRANTY Your West Bend Warranty covers failures in the materials and workmanship of this Bread Maker for one year from the date of original purchase Any failed part of the Bread Maker will be repaired or replaced without charge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This warranty does not cover alleged damaged caused by misuse abuse accidents or alterations to the Bread Maker The West Bend Company Attn Housewares Customer Service P O Box 2780 West Bend WI 53095 2780 SPECIFICATIONS 120 V AC 60 Hz Heater 430 Watts Motor 145 Watts REPLACEMENTS PARTS AVAILABLE Please contact one of the following authorized service centers for your part needs Rowland s Appliance GROUPVSRG Factory Outlet Small Appliance 375 Saskatoon Street 333 M Chemin du Tremblay 948 St James Street London Ontario NSW 4R4 Boucherville PQ J4B 7M1 Winnipeg MB R3H 0K3 1 800 567 5550 1 800 561 7750 Ext 239 1 866 547 3746 allied lweb net levesque boutikelectrik com service factoryoutletappliance com L5005 5345 NOT VALID IN MEXICO WEST BEND C 38
18. reduce yeast by 4 to 2 teaspoon 12 Doesn t slice well very sticky Sliced while too hot Not using proper knife Allow bread to cool on rack at least 15 to 30 minutes before slicing to release steam Use a good bread knife or electric knife 13 Open coarse holey texture Sale omitted Too much yeast Too much liquid Assemble ingredients as listed in recipe Measure right amount of recommended yeast Reduce liquid by 1 tablespoon 14 Heavy dense texture Too much flour Not enough yeast Not enough sugar Measure accurately Leveling off measuring cup Measure recommended amount of yeast Measure accurately 15 Ingredients not mixed Did not start bread maker Forgot to put knead bar in pan After programming control panel press start stop button to turn machine on Knead bar must be on shaft in bottom of pan before adding ingredients 16 Burning odor noted during operation Ingredients spilled inside oven Pan leaks Exceeding capacity of bread pan Be careful not to spill when adding to pan Ingredients can burn onto heating unit and cause smoke Replacement pan may be ordered Do not use more ingredients than recommended in recipe and always measure accurately 17 Bread sticks to pan difficult to shake out Can happen over prolonged use Wipe inside of bread pan from ribs down lightly with vegetable oil or solid
19. rise until double in size 32 WHEAT DINNER ROLLS INGREDIENTS BREAD SELECT SETTING dough 8 ounces 1 cup I tbsp WATER 27 C Makes about 1 4 dozen rolls depending 3 tablespoons BUTTER or MARGARINE on shape made 1 cups ALL PURPOSE or BREAD FLOUR 1 cups WHOLE WHEAT FLOUR 3 tablespoons BROWN SUGAR packed 2 tablespoons DRY MILK 1 teaspoon SALT 2 teaspoons ACTIVE DRY YEAST or or 1 teaspoons BREAD MACHINE FAST RISE YEAST SOFTENED BUTTER or MARGARINE FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE 1 Add water and butter to pan 2 Add all bread flour sugar dry milk and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for dough Program time delay if being used Start bread maker When done unlock pan from bread maker Place dough onto floured surface Let rest 15 minutes 5 Knead dough about minute Shape into cloverleaf or four leaf clover rolls following shaping directions Brush with softened butter or margarine cover and let rise in warm draft free place until double in size about 45 minutes to 1 hour Bake in preheated 175 C oven for 15 to 20 minutes or until golden brown Serve warm RYE DINNER ROLLS INGREDIENTS BREAD SELECT SETTING dough 8 ounces 1 cup WATER 27 C Makes about
20. shortening Or add 1 teaspoon vegetable oil to liquid in pan before adding dry ingredients Do not use a vegetable spray as sticking can worsen Or let bread sit in pan 10 minutes before shaking out Replacement pan may be ordered 18 WHOOPS Machine unplugged by mistake or power was lost How can I save the bread If machine in knead cycle reprogram to same bread setting and color and turn machine back on If machine in rise cycle remove dough from pan shape and place in greased 9 by 5 inch loaf pan cover and allow to rise until doubled Bake in preheated conventional oven at 350 F for 40 to 45 minutes or until golden brown If in bake cycle preheat conventional oven to 350 F and remove top rack Carefully remove pan from machine and place on bottom oven rack Bake until golden brown 16 NUTRITIONAL INFORMATION Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a 4 inch thick slice of bread For less calories and total fat you may substitute margarine for butter and low fat milk for whole milk Country White Bread Total Calories 133 5 Total Fat g 1 9 Total Carb g 24 5 Total Protein g 4 5 Fiber g 0 9 Chol mg 3 8 Sodium mg 199 9 Classic Rye Bread Total Calories 124 3 Total Fat g 1 3 Total Carb g 24 1 Total Protein g 4 1 Fiber g 1 8 Chol mg 2 0 Sodium mg 193 0 Honey Oatmeal Bread Total Calories 134 1 Total
21. to form a ball and be of soft consistency you must make this adjustment during this knead period Use alert described above or set a separate timer to remind you to check the dough during the kneading period to make any necessary adjustments RISE 1 After the dough is kneaded it is allowed to rise for a certain period of time You may hear faint clicking sounds during the rise as gentle heat is being provided to keep the chamber warm STIR DOWN 1 after the dough has risen it is then stirred down briefly by the knead bar to remove excess carbon dioxide gas created by the yeast SPECIAL NOTE If using the DOUGH setting its cycle is complete at this time and ready for hand shaping rising and baking in you own oven An audible alert will sound and the bread maker will turn itself off after completion of the DOUGH cycle RISE 2 The dough is then allowed to rise again but for a shorter period time STIR DOWN 2 after the shorter rise time the dough is again stirred down by the knead bars to remove excess gas and also to shape the dough into a ball for the final rise This final knead ensures that the bread will have good texture RISE 3 The dough then goes into the final rise to achieve its maximum height Again you may hear faint clicking sounds during the rise as gentle heat is provided to keep the chamber warm BAKE The bread is then baked for the specified time depending on the crust color selection made light
22. 2 dozen 2 tablespoons HONEY 3 tablespoons BUTTER or MARGARINE 1 cups ALL PURPOSE or BREAD FLOUR 1 cups MEDIUM RYE FLOUR 2 tablespoons DRY MILK 1 teaspoon SALT 2 teaspoons ACTIVE DRY YEAST or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 1 EGG WHITE slightly beaten FOLLOW THESE INSTRUCTIONS FOR THE RYE DINNER ROLLS RECIPE 1 Add water and butter to pan 2 Add all bread flour sugar dry milk and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for dough Program time delay if being used Start bread maker When done unlock pan from bread maker Place dough onto floured surface Let rest 15 minutes 5 Knead dough about 1 minute Roll dough into a rectangle abut 3 4 thick Cut into 6 strips then cut each strip into 4 pieces Roll each piece of dough into a 2 inch ball Place on greased cookie sheet Cover and let rise in warm draft free place about 30 to 45 minutes or until double in size brush with slightly beaten egg white and sprinkle with coarse salt or caraway seed or both Bake in preheated 190 C oven for 15 to 20 minutes or until golden brown Serve warm 33 PIZZA DOUGH Single Crust 12 14 inch INGREDIENTS Double Crust 2 12 14 inch 74 ounces 3 4 cup 3 tbsp WATER 27 C 10 o
23. Fat g 2 0 Total Carb g 24 7 Total Protein g 4 5 Fiber g 1 0 Chol mg 3 8 Sodium mg 199 7 Egg Bread Total Calories 148 3 Total Fat g 3 0 Total Carb g 24 8 Total Protein g 5 4 Fiber g 0 9 Chol mg 29 7 Sodium mg 209 4 100 Whole Wheat Bread Total Calories 127 5 Total Fat g 2 0 Total Carb g 23 5 Chol mg 3 8 Protein g 4 6 Fiber g 3 4 Sodium mg 202 4 Half Whole Wheat Bread Total Calories 126 5 Total Fat g 1 9 Total Carb g 23 3 TotalProtein g 4 3 Fiber g 2 0 Chol mg 3 8 Sodium mg 200 9 Apricot Almond Bread Total Calories 143 8 Total Fat g 3 1 Total Carb g 24 1 Chol mg 3 8 Total Protein g 4 7 Fiber g 1 21 Sodium mg 200 4 Buttermilk Wheat Bread Total Calories 125 8 Total Fat g 2 1 Total Carb g 22 2 Total Protein g 4 8 Fiber g 2 3 Chol mg 4 5 Sodium mg 327 5 Cracked Wheat Bread Total Calories 133 0 Total Fat g 1 7 Total Carb g 25 3 Total Protein g 4 4 Fiber g 1 9 Chol mg 2 8 Sodium mg 297 8 French Bread Total Calories 131 0 Total Fat g 1 6 Total Carb g 24 5 Total Protein g 4 3 Fiber g 0 9 Chol mg 2 8 Sodium mg 191 7 Italian Herb Bread Total Calories 137 3 Total Fat g 2 3 Total Carb g 24 3 Total Protein g 4 9 Fiber g 1 1 Chol mg 4 4 Sodium mg 213 7 Basic Dinner Rolls Bread Sticks Total Calories 115 5 Total Fat g 2 5 Total Carb g 19 8 Total Protein g 3 7 Fiber g 0 7 Chol mg 5 7 Sodium mg 146 8 Cinnamon Rolls Total Calories 177 3 Total Fat g 7 9 Total Carb
24. ING section Make sure knead bars are positioned correctly on shafts in bottom of pan See Diagram 8 on page 10 1 Measure 11 4 cups 10 ounces lukewarm water in glass or plastic see through measuring cup Make sure water level is exactly at the 1 cup marking at EYE LEVEL Pour water into bread pan 2 Open bag of dry ingredients and pour into pan on top of water Level ingredients with knife pushing some into corners of pan 3 Make a well in center of dry ingredients add yeast from packet included with mix 4 Lock pan into bread maker with FRONT side facing you See Diagram 10 on page 11 Close door Plug bread maker into electrical outlet 5 The bread maker is already preprogrammed for making the bread mix After the machine is plugged in indicator arrows will point to the basic specialty bread setting medium crust color and 1 Ib loaf size The process time of 3 30 3 hours 30 minutes will appear in display as this is the time needed to make the bread mix Press start stop button to turn machine on Red on light will glow colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until bread is done As machine advances an alert will sound during the knead cycle as a reminder to add any ingredients called for in a recipe Ignore this alert when using the bread mix included with your machine as no additional ingredients need to be added When done 0 00 will appea
25. P To make apricot almond bread overnight or without having to be present to add the fruit and nuts follow steps 1 3 Then place apricots and almonds around the outside edge of pan on top of dry ingredients away from yeast Do not add these ingredients to the water in pan as they will absorb too much liquid and affect the consistency of the dough Continue with step 4 Do not add more apricots than recommended as the consistency of the dough will be affected STOLLEN FRUIT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 6 ounces cups WATER 27 C 8 ounces 1 cup 1 tbsp 1 EGG large 1 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 3 cups 2 tablespoons SUGAR 3 tablespoons 1 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or OT 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons 4 cup RED CANDIED CHERRIES cup 4 cup GREEN CANDIED CHERRIES cup 4 cup BLANCHED SLIVERED ALMONDS cup 4 cup RAISINS cup 3 tablespoons BREAD FLOUR 4 tablespoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan size settings Turn bread maker on 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ing
26. S CEREAL DRY MILK SALT ACTIVE DRY YEAST or BREAD MACHINE FAST RISE YEAST 3 cups 1 4 cups 2 tablespoons 14 teaspoons 2 4 teaspoons Or 2 teaspoons FRENCH BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups 1 tbsp WATER 27 C 12 ounces 1 cups 1 tbsp 1 tablespoon BUTTER or MARGARINE 1 tablespoon tablespoon OLIVE or VEGETABLE OIL 1 tablespoon 3 cups ALL PURPOSE or BREAD FLOUR 4 4 cups 1 tablespoon SUGAR 1 tablespoons 14 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 23 MULTI GRAIN FRENCH 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups WATER 27 C 12 ounces 1 cups 1 tablespoon BUT
27. TER or MARGARINE 1 tablespoons 2 cups ALL PURPOSE or BREAD FLOUR 3 cups 1 cup WHOLE WHEAT FLOUR 1 cup 2 cup 7 GRAIN CEREAL Y cup SALT 1 teaspoons ACTIVE DRY YEAST 2 teaspoons or 14 teaspoons or BREAD MACHINE FAST RISE YEAST 2 teaspoons 14 teaspoons or 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan 4 Program for recommended bread select setting and desired crust color Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker SOURDOUGH STARTER RECIPE 1 cup milk 3 tablespoons plain nonfat yogurt 1 cup bread flour 1 In saucepan or microwave heat milk to 38 C Remove from heat and stir in yogurt with a wooden or plastic spoon Do not use metal utensils Pour mixture into a warm glass ceramic or plastic 6 cup bowl with a tight fitting lid Do not use a metal bowl Cover and let stand in a warm place 18 to 24 hours or until mixture is consistency of yogurt When clear liquid forms on top of mixture stir to blend in If liquid turns pink in color d
28. WEST BEND Automatic Bread amp Dough Maker L5005 L5345 41085Z 41185Z To prevent personal injury or property damage read and follow the instructions and or warnings in this care use instructional manual IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed to reduce the risk of fire property damage electrical shock and or personal injury including the following Read all instructions before using Do not touch hot surfaces Use handles or knobs Always use potholders or oven mitts to handle hot bread pan or hot bread Do not put hand inside oven chamber after bread pan is removed Heating unit will still be hot To protect against electric shock do not place cord plug or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning appliance Avoid contacting moving parts e Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner e The use of accessory attachments not recommended by The West Bend Company may result in fire electrical shock or personal injury Do not use outdoors Do not let cord hang over edge of table counter or surface area or touch hot surfaces Do not place appliance on or near a hot gas or electrical bur
29. Y YEAST 2 4 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread Select Setting To Use whole wheat 4 Program for whole wheat setting and desired crust color and loaf size settings Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker DOUGH SETTING The recipes in this section can be made at the dough setting The dough setting will prepare the dough for you by kneading it and then letting it rise about 56 minutes before being stirred down by the knead bars You then remove the dough from the pan shapes as desired and let it rise at room temperature before baking in your own oven The time delay can be used with recipes with the symbol The crust color and loaf size buttons cannot be activated at the dough setting as they do not apply to making dough Active dry bread machine or fast rising yeast may be used in the recipes Use the recommended amount for the type of yeast being used Bread machine and fast rising yeast are int
30. an on top of range over low heat using a thermometer to measure correct temperature DO NOT OVERHEAT MILK above 38 C as this can kill the yeast Allow to cool if too hot or add a little cold milk to cool it off If cold butter or margarine is used cut into four 4 pieces placing in bottom of pan with liquid for faster blending Start with medium crust color setting the first time you make a loaf Make a comment at the bottom of each recipe if you wish to use the light or dark crust color setting the next time you prepare the recipe An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so This will prevent these added ingredients from becoming over mixed or crushed Simply open door when alert sounds and add the ingredients Close door Do not turn bread maker off when adding ingredients If you are not adding ingredients simply ignore this alert If bread maker labors during the kneading period the dough is too dry Add one 1 tablespoon warm water at a time until the dough softens Do not add too much extra water as this can cause the bread to collapse or be under baked The bread dough should be soft and a bit sticky to the touch after kneading OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture Bread just like Grandma used to make that now you can make too 1 Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces 1 cup 2 Tbsp
31. ast especially when using timer as the salt can retard its growth e YEAST is a living organism which through fermentation feeds on carbohydrates in flour and sugar to produce carbon dioxide gas which makes the bread rise Active dry fast rising or bread machine yeast can be used in your bread maker Use only the amount stated in the recipe Using a little more can cause the dough to over rise and bake into the top of bread maker Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another DO NOT USE COMPRESSED CAKE YEAST Recipes in this book were tested using only active dry fast rising and bread machine yeast Keep yeast stored in the refrigerator You may find it handy to purchase yeast in glass jars so as to measure the exact amount without having to waste any If using yeast packed ina 4 ounce foil envelope it is best to open a fresh envelope every time you bake If you save the unused amount from the open envelope store in a dry airtight container in the refrigerator Date the container and use promptly Do not mix old and new yeast in a recipe A 4 ounce foil envelope of yeast contains 2 4 teaspoons ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE USE BY DATE PRINTED ON THE JAR OR ENVELOPE e VITAL WHEAT GLUTEN is the gluten protein which has been rinsed from wheat flour and then dried Vital gluten will increase the protein content in flour to product a higher loaf of
32. asuring cup in microwave or in a small pan on top of the range DO NOT HEAT MILK ABOVE 100 F AS THIS COULD AFFECT THE YEAST e WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer feature as regular milk can spoil when left at room temperature for several hours Use lukewarm water about 75 85 F for best results DO NOT USE WATER ABOVE 100 F AS THIS COULD AFFECT THE YEAST Using too much liquid can cause the bread to collapse during the bake cycle During humid weather slightly less liquid may be needed as the flour will absorb moisture from the air In dry weather slightly more liquid may be needed as flour can lose moisture When you experience a severe change in weather it is best to check the condition of the dough during the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed Water and milk are mostly interchangeable in recipes Eliminate dry milk in recipes when substituting milk for water Check dough during the knead cycle for any minor adjustments Slightly more milk may be needed when substituting for water e BUTTER MARGARINE OTHER FATS and OILS serve several purposes as they tenderize the bread add flavor and richness and contribute to the storage life of bread by retaining moisture An excess of fat however can inhibit rising so accuracy is critical 4 Butter margarine and solid shortening are interchangeable in recipes
33. at Pizza Dough Total Calories Total 64 6 Total Fat g 1 1 Total Carb g 11 5 Total Protein g 2 3 Fiber g 1 9 Chol mg 0 Sodium mg 61 9 Potato Bread Total Calories 132 6 Total Fat g 1 9 Total Carb g 24 4 Total Protein g 4 4 Fiber g 1 0 Chol mg 3 8 Sodium mg 201 7 Wheat n Yogurt Bread Total Calories 147 8 Total Fat g 2 7 Total Carb g 25 8 Total Protein g 5 7 Total Fiber g 2 6 Chol mg 5 9 Sodium mg 308 1 Sourdough Total Calories 141 5 Total Fat g 1 1 Total Carb g 27 4 Total Protein g 5 0 Fiber g 1 0 Chol mg 2 0 Sodium mg 191 0 18 BASIC SPECIALTY BREAD SETTING The recipes in this section can be made at the basic specialty bread setting The time delay can be used with the recipes with the symbol Active dry bread machine or fast rising yeast may be used in the recipes Use the recommended amount for the type of yeast being used Bread machine and fast rising yeast are interchangeable ALWAYS make a well in the center of dry ingredients for the yeast This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins Use LUKEWARM water about 27 C to activate the yeast for best results DO NOT USE HOT WATER above 38 C as this can kill the yeast MILK MUST BE WARMED to about 27 C in order to activate the yeast for best results DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR Gently warm milk in microwave at low power or in a p
34. at room temperature or in the refrigerator for up to one week For longer storage put the bread in the freezer Slice before freezing so you can remove only the number of slices you need at a time CLEAN AFTER EACH USE DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER Chien rare fir The bread pan is not immersible and should never be washed in an automatic dishwasher This can cause damage to the bearings that turns the knead bars and reduce the non stick qualities of the coating causing the bread to stick 1 Unplug cord from electrical outlet and allow bread maker to cool before cleaning 2 The bread pan and knead bars must be cleaned after each use to ensure performance After bread is removed from pan fill pan half full with warm water and small amount of dish soap Set pan in empty sink or on hot pad and allow to soak for 5 to 10 minutes or until knead bars can be lifted off shaft Twist bar slightly to loosen The knead bar must soak in water before it can be removed Wash inside of pan and knead bars with a soft cloth rinse and dry Replace bars on shaft Also be sure that shafts in bottom of pan are kept clean to ensure that the knead bars fits properly DO NOT use any type of utensil or tool to clean the gasket around the shafts as damage will occur and result in leakage DO NOT use any abrasive scouring pads or cleansers on bread pan or knead bars as damage to finish can occur The coating inside of bread pan may change color over time w
35. bread maker 4 Program for recommended bread select setting and desired crust color and loaf size Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 20 HONEY OATMEAL BREAD Use old fashioned or quick cooking oats in this recipe but do not use instant oatmeal 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 11 4 cups WATER 27 C 13 ounces 1 cups 2 tbsp 2 tablespoons HONEY 2 tablespoons 2 tablespons BUTTER or MARGARINE 2 tablespoons 2 4 cups 1 cup 2 tablespoons 1 4 teaspoons 2 teaspoons or 14 teaspoons AL PURPOSE or BREAD FLOUR OATS quick or old fashioned DRY MILK SALT ACTIVE DRY YEAST Oor BREAD MACHINE FAST RISE YEAST 3 2 cups 1 cup 2 tablespoons 14 teaspoons 2 4 teaspoons Or 2 teaspoons ITALIAN HERB BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 cups WATER 27 C 12 ounces 1 cups 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups 2 tablespoons 1 tablespoon 1 tablespoon 2 teaspoons 1 teaspoons 2 teaspoons or 14 teaspoons ALL PURPOSE or BREAD FLOUR GRATED PARMESAN CHEESE DRY MILK SUGAR ITALIAN SEASONING SALT ACTIVE DRY YEAST Or BREAD MACHINE FAST RISE YEAST 4 cups 3 tablespoons 1 tablespoons 1 tablespoons 2 2 teaspoons 14 teaspoons 2 1 4 teaspoons Or
36. bread with lighter texture About the only time you may wish to consider adding vital gluten is for 100 whole wheat bread or recipes containing a high percentage of whole wheat or other whole grain flours or cereals As a guideline add one 1 teaspoon vital gluten per cup of flour used in the recipe Check the dough during kneading you may need to add a little water as the vital gluten absorbs liquid Vital gluten can be obtained at most health food stores Do not use gluten flour as this contains less protein and is less effective Or to increase the protein content you can use a large egg as a substitute for vital gluten Just add it to the liquid in the bottom of pan and reduce the recommended amount of liquid in recipe by two 2 ounces 4 cup Again check the condition of the dough during the knead cycle CINNAMON AND GARLIC Adding too much cinnamon or garlic can affect the texture and size of the loaf Cinnamon can break down the structure of the dough affecting height and texture and garlic can inhibit the yeast activity Use only the amount of cinnamon and garlic recommended in the recipe don t be generous MEASURING INGREDIENTS THE KEY TO SUCCESSFUL BREAD MAKING The most important part of bread making is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY You may need to adjust your measuring habits but the rewards for doing so will be great Follow these very important tips e READ the recipe first and organize the ingred
37. bsp WATER 27 C 13 ounces 1 cups 2 tbsp 1 tablespoon VEGETABLE OIL 2 tablespoons 2 cups WHOLE WHEAT FLOUR 4 cups Y teaspoon SUGAR 1 teaspoon Y teaspoon SALT 1 teaspoon 2 teaspoons ACTIVE DRY YEAST 2 2 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons 6 to 8 ounces PIZZA SAUCE 12 to 16 ounces FAVORITE MEAT TOPPINGS CHEESE FOCACCIA Bread Select Setting dough INGREDIENTS 7 4 ounces 3 4 cup 3 tbsp WATER 27 C 3 tablespoons BUTTER or MARGARINE 3 cups ALL PURPOSE or BREAD FLOUR 2 tablespoons DRY MILK 3 tablespoons SUGAR 1 teaspoon SALT 2 teaspoons ACTIVE DRY YEAST or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 tablespoons OLIVE OIL 2 tablespoons GRATED PARMESAN CHEESE 2 teaspoons ROSEMARY LEAVES 1 teaspoon or to taste GARLIC SALT 34 FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE BREAD SELECT SETTING TO USE dough 1 Add water and butter to pan 2 Add all bread flour sugar dry milk and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for dough Program time delay if being used Start bread maker When done unlock pan from bread maker Place dough onto floured surface Let rest 15 minutes 5 Knead dough about minute Roll dough into a recta
38. ck pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 27 APRICOT ALMOND BREAD 2 Pound Loaf 1 Pound Loaf INGREDIENTS 10 ounces 1 cups WATER 27 C 2 tablespoons BUTTER or MARGARINE 3 cups 2 tablespoons DRY MILK 2 tablespoons BROWN SUGAR packed 1 4 teaspoons SALT y teaspoon GROUND NUTMEG 2 teaspoons ACTIVE DRY YEAST or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 4 cup CHOPPED DRIED APRICOTS Ys cup BLANCHED SLIVERED ALMONDS ALL PURPOSE or BREAD FLOUR 11 ounces 1 cups 3 tbsp 2 tablespoons 3 cups 2 tablespoons 3 tablespoons 14 teaspoons teaspoon 2 4 teaspoons Or 2 teaspoons 3 cup Ys cup FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color and loaf size settings Program time delay if being used Start bread maker Add fruit and nuts when alert sounds during the knead cycle When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing SPECIAL TI
39. cord from electrical outlet after cycle is complete HOW TO USE TIME DELAY The time delay can be used at all settings Follow steps 1 4 for making bread or dough Use only recipes with the T symbol with the time delay as these recipes do not contain any perishable ingredients that will spoil when left at room temperature for several hours NEVER USE PERISHABLE INGREDIENTS milk eggs cheese yogurt etc WITH THE TIME DELAY AS THESE INGREDIENTS CAN SPOIL WHEN HELD AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD MAKER TURNS ON After completing above mentioned steps continue with steps below time delay 1 Count the number of hours and minutes between the time you will start the machine to when you want the bread or dough to be done Deena 13 For Example You are ready to start the machine at 9 30 and want the bread done at 6 00 The number of hours and minutes between 9 30 and 6 00 is 8 2 hours or 8 30 8 30 is the time you enter into the time delay Hold the up a time delay button down to scroll the time up in 10 minute increments until 8 30 appears in display If you go past 8 30 use the down Y time delay button to scroll down 12 in 10 minute increments until you reach 8 30 The maximum time for timer is 13 hours 13 00 The bread or dough process time is automatically figured into the delay time as this is the time from which you begin to count up 2 Press START STOP button once to turn the bread maker on The red light wi
40. cover to look at and touch dough Opening cover at this time does not affect performance Dough should be in a ball between knead bars and feel a bit sticky This is perfect and needs no adjustment If dough is very sticky and clinging to sides or in one corner of pan it is too wet and needs flour Add 1 tablespoon flour at a time until dough forms into a soft ball If dough is too dry and separates into 2 balls on knead bars add lukewarm water 2 tablespoon to 1 tablespoon at a time until dough becomes soft and elastic and a bit sticky to the touch When making any adjustment always allow flour or water to be blended into dough thoroughly about 1 minute before making any further adjustments QUICK START STEPS FOR MAKING FIRST LOAF OF BREAD You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover Follow these Quick Start steps for making that first loaf of bread whether using the mix included with your bread maker or one of the recipes in this book And while you are enjoying that first slice of freshly baked bread sit back and read the book to ensure successful baking results each and every time It contains very important information on the proper use of your bread maker QUICK START STEPS FOR USING BREAD MIX INCLUDED WITH BREAD MAKER Unlock pan from machine by lifting up on front edge Remove pan Wash pan and knead bars as recommended in CLEAN BEFORE US
41. cups 1 cup 2 tablespoons 14 teaspoons 1 4 teaspoons 2 4 teaspoons Or 2 teaspoons 7 cup FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color and loaf size settings Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing SPEICAL NOTE To make raisin bread without being present to add the raisins follow steps 1 3 above Then place raisins around the outside edge of pan on top of dry ingredients away from the yeast Do not add raisins to the liquid in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained Continue with step 4 26 CHEESE BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 84 ounces 1 cup 1 tbsp WATER 27 C 10 ounces 11 4 cups 1 EGG large 1 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 1 tablespoons SUGAR 2 tablespoons 11 4 teaspoons SALT 14 tea
42. d liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 22 SHREDDED WHEAT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces 1 cups 3 tbsp WATER 27 C 13 ounces 1 cups 2 tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups 2 large biscuits broken 2 tablespoons 2 tablespoons 11 4 teaspoons 2 teaspoons or 14 teaspoons ALL PURPOSE or BREAD FLOUR SHREDDED WHEAT CEREAL BROWN SUGAR packed DRY MILK SALT ACTIVE DRY YEAST or BREAD MACHINE FAST RISE YEAST 3 cups 2 large biscuits broken 3 tablespoons 2 tablespoons 14 teaspoons 2 4 teaspoons Or 2 teaspoons BRAN BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 11 4 cups WATER 27 C 12 ounces 1 4 cups 2 tablespoons HONEY 3 tablespoons 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups 1 cup 2 tablespoons 1 4 teaspoons 2 teaspoons or 14 teaspoons ALL PURPOSE or BREAD FLOUR BRAN FLAKE
43. dients Simply match hole in bar with shape of shaft and slide on You may need to twist bar slightly to slide all the way down on shaft e Always use fresh ingredients e Measure ingredients accurately using correct measuring cups and spoons USE see through glass or plastic measuring cups with graduated markings for liquids Measure liquids at eye LL level for accuracy USE set of solid nesting type measuring cups for dry ingredients ALWAYS SPOON DRY INGREDIENTS especially bread flour into measuring cups then level with a knife DO NOT SCOOP measuring cups into flour as this will cause dough to be too dry and result in short loaves USE set of graduated measuring spoons for smaller quantities of ingredients measuring level not rounded or heaping e Add ingredients to pan in this order 1 all liquid ingredients first including butter or margarine 2 all dry ingredients EXCEPT YEAST putting salt in one corner of pan to keep away from yeast 3 level dry ingredients in pan 4 make a slight well in center and add yeast e Lock pan securely in machine Simply hold pan with FRONT side facing you and angle back edge of pan into oval shaped holder to lock hooks into notches Then push front of pan down to lock in place e Make bread and crust color and loaf size selections first then turn machine on e Feel free to check dough during knead cycle for any minor adjustment that may be needed After 8 10 minutes of kneading open
44. e yeast Select desired crust color loaf size and start the bread maker The time delay feature can be used with bread mixes providing no perishable ingredients are used such as milk and eggs which can spoil when left at room temperature for several hours MAKE YOUR OWN MIXES To save time money and energy you can prepare your own mixes and store them in the refrigerator until ready to use Simply measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or seal able container Label the type of bread and loaf 6 size When ready to use let the flour mixture stand at room temperature 15 minutes Add recommended liquids then the dry flour mixture to pan Level and add yeast to the center Program and start the bread maker Use time delay if recipe recommends its use MEASUREMENT EQUIVALENT CHART FLUID CUP QUNCE TBSP TSP ADAPTING YOUR FAVORITE BREAD DOUGH RECIPES After you have prepared some of the recipes in this book you may wish to adapt your own conventional bread recipes Some experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments needed Either use on of the recipes in this book that is similar to your recipe as a guide or use this formula For each cup of flour used in recipe use For Example based on the formula to the left using 4 cups of flour start with 3 ounces liquid 75 85 F 12 ounces liquid 75 85 F 4 tablespoon s
45. ed Add ingredients as listed in recipe Check expiration date Use lukewarm liquid about 80 F Use amount recommended Add ingredients as listed in recipe Push dry ingredients into corners of pan Make well in center of dry ingredients for yeast to protect it from liquids 15 TROUBLESHOOTING GUIDE continued PROBLEM POSSIBLE CAUSE SOLUTION 10 Collapsed while baking May be caused from baking in high altitude Exceeding capacity of bread pan Not enough salt used or omitted Too much yeast or wrong type used Warm humid weather Make recommended adjustment for high altitude baking by reducing yeast by 1 4 teaspoon and reducing liquid by 2 to 3 teaspoons Do not use more ingredients than recommended for 2 pound loaf Use amount of salt recommended in recipe Measure right type of yeast accurately Reduce liquid by 1 tablespoon and reduce yeast by Y4 to 42 teaspoon 11 Collapsed while baking May be caused by high altitude Exceeding capacity of bread pan Not enough salt used or omitted Too much yeast or wrong type used Warm humid weather Make recommended adjustment for high altitude baking by reducing yeast by 1 4 teaspoon and reducing liquid by 2 to 3 teaspoons Do not use more ingredients than recommended for 2 pound loaf Use amount recommended in recipe Measure right type of yeast accurately Reduce liquid by tablespoon and
46. egg white Bake in preheated 190 C oven for 15 minutes to 20 minutes or until golden brown Roli dough into rectangle 15x 2 inches Put butter slices on 4 oF dough Fold dough in thirds bringing unbuttergd Part over bullered pirt Senledges and refrigerate Diagram 2 Roll dough into rectangle 15x 2 inches Fold in thirds from end to end Se refrigerate Roll dough into rectangle 15x 13 inches Cut inte thirds lengthwise and crosswise Cul each piece diagonally to form I4 triangles e Erd y Poan a ee J i f t iSu OEE Pee Diagram 4 Roll up gach triangle starting u wide end to l rm crescent shape Curve ends tawerher sg They almost touch rr ee el fer n pe E B O se p ae p ia 2 fa z a er ay A g a a 5 Ee LE C F T fi P fat i fa i m 36 CINNAMON ROLLS Bread Select Setting dough INGREDIENTS 8 ounces 1 cup MILK 27 C Makes 12 rolls 1 EGG large 4 tablespoons BUTTER or MARGARINE 34 cups ALL PURPOSE or BREAD FLOUR 3 tablespoons SUGAR 4 teaspoon SALT 2 teaspoons ACTIVE DRY YEAST or or 14 teaspoons BREAD MACHINE FAST RISE YEAST FILLING Y cup BUTTER or MARGARINE melted Y4 cup SUGAR 2 teaspoons GROUND CINNAMON 4 teaspoon GROUND NUTMEG optional CHOPPED NUTS cup FOLLOW THESE INSTRUCTIONS FOR THE CINNAMON ROLL RECIPE BREAD SELECT SETTING TO USE dough 1 Add mil
47. erchangeable ALWAYS make a well in center of dry ingredients for the yeast This is especially important when using the time delay to prevent the yeast from becoming wet before the dough making process begins Use LUKEWARM water about 27 C to activate the yeast for best results DO NOT USE HOT WATER above 38 C as this can kill the yeast MILK MUST BE WARMED to about 27 C in order to activate the yeast for best results DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR Gently warm milk in microwave at low power or in a pan on top of range over low heat using a thermometer to measure correct temperature DO NOT OVER HEAT MILK above 38 C as this can kill the yeast Allow to cool if too hot or add a little cold milk to cool it off If cold butter or margarine is used cut into four 4 pieces placing in bottom of pan with liquid for faster blending An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so This will prevent these added ingredients such as raisins and nuts from being over mixed or crushed Simply open door when alert sounds and add the ingredients Close door Do not turn bread maker off when adding ingredients If you are not adding ingredients ignore alert Make sure to remove the dough from pan after completion of cycle An audible alert will sound and the machine will automatically turn off when the dough cycle is complete If the dough is left inside the machine
48. g 22 8 Total Protein g 5 5 Fiber g 0 9 Chol mg 28 6 Sodium mg 126 2 Raisin Bread Total Calories 177 4 Total Fat g 3 4 Total Carb g 32 7 Total Protein g 5 1 Fiber g 1 4 Chol mg 3 8 Sodium mg 23 1 3 Cinnamon Oatmeal Raisin Bread Total Calories Total 145 0 Total Fat g 2 8 Total Carb g 26 0 Total Protein g 4 7 Fiber g 1 21 Chol mg 6 9 Sodium mg 207 3 Bran Bread Total Calories 146 3 Total Fat g 2 6 Total Carb g 26 3 Total Protein g 4 6 Fiber g 1 4 Chol mg 5 6 Sodium mg 228 2 Cheese Bread Total Calories 158 9 Total Fat g 4 3 Total Carb g 23 8 Total Protein g 6 1 Fiber g 0 9 Chol mg 22 3 Sodium mg 224 5 Croissants Total Calories 186 6 Total Fat g 10 8 Total Carb g 19 5 Total Protein g 5 7 Fiber g 0 7 Chol mg 27 7 Sodium mg 200 4 17 Raised Doughnuts Total Calories 173 2 Total Fat g 5 5 Total Carb g 25 2 Total Protein g 5 6 Fiber g 0 8 Chol mg 19 4 Sodium mg 158 5 Garlic Bread Total Calories 133 1 Total Fat g 2 2 Total Carb g 24 3 Total Protein g 4 6 Fiber g 0 9 Chol mg 3 8 Sodium mg 200 2 Shredded Wheat Bread Total Calories 141 5 Total Fat g 1 9 Total Carb g 26 4 Total Protein g 4 7 Fiber g 1 1 Chol mg 3 8 Sodium mg 200 3 Panettone Total Calories 183 4 Total Fat g 4 3 Total Carb g 32 2 Total Protein g 5 8 Fiber g 1 3 Chol mg 29 4 Sodium mg 210 3 Old Fashioned White Bread Total Calories 143 9 Total Fat g 2 7 Total Carb g 25 0 Chol mg 6 7 Protein g
49. gs an audible alert will sound during the knead cycle as a reminder to add ingredients such as nuts raisins etc if recommended in recipe If not adding extra ingredients ignore this alert or use it as a checkpoint to check the condition of the dough for any minor adjustment that may be necessary The dough setting is used when you wish to make dough for hand shaping and baking in your own oven such as dinner rolls Diagram 6 CRUST COLOR BUTTON The crust color button lets you choose three different crust colors for yeast bread With each press of the crust color button the indicator arrow will point to light medium or dark on the control panel Select the desired crust color you wish for the bread recipe you are preparing The crust color button does not apply to the dough setting LOAF SIZE BUTTON The loaf size button lets you select between making 1 and 2 pound loaves of bread and recipes for both sizes are included in this book With each press of the loaf size button the arrow indicator will alternately point to the 12 Ib and 2 Ib setting on the control panel Selecting the loaf size is important as the programming is different to ensure the optimum results for both sizes The loaf size button does not apply to the dough setting TIME DELAY BUTTONS The TIME DELAY buttons let you program the bread maker to start at a later time which is especially convenient if you wish to wake up to a fresh loaf of bread in the morni
50. hich is normal and does not affect the bread or dough CAUTION To prevent personal injury or electric shock do not immerse bread maker base its cord or plug in water or other liquid 3 Wipe inside of chamber and outside surfaces of bread maker with a damp cloth if necessary The door is removable for cleaning if needed Simply open it 90 degrees and lift up to disengage from hinge pins Wipe cover with a damp soapy cloth and dry DO NOT immerse door in water or place in automatic dishwasher as water will get in between the parts and cause damage After cleaning replace door by aligning socket openings over hinge pins Lower door onto pins Door should move freely from side to side after being replaced So you know exactly what is going on inside the bread maker during the process time the following chart breaks down the time in minutes that each cycle requires These times are approximate and should be used only as a guide The total process time is also given in hours and minutes depending on the crust selection made 13 Cycles BASIC WHOLE DOUGH SPECIALTY WHEAT 11b 2 lb 11b 2 lb MIX 6 min 6 min 6 min 6 min 6 min REST 10min 10 min 10min 10 min 10 min KNEAD 23 min 25min 26min 30 min 23 min RISE 1 32 min 28 min 33 min 33 min 56 min STIR DOWN 1 4 min 5 min 5 min 5 min 4 min RISE 2 15min 15 min 15 min 15 min STIR DOWN 2 3 min 5 min 3 min 5 min RISE 3
51. id ingredients first followed by dry ingredients then butter or margarine and lastly the yeast After dry ingredients are added to the pan tap pan several times to settle the ingredients then push some of the flour mixture into the corners of pan This prevents liquid from seeping up from the corners Make a slight well in center of flour and add the yeast to well This is especially important when using the time delay to prevent the yeast from getting wet 3 Lock bread pan into bread make Pan must always be locked in place for bread maker to function properly Always make sure the side of pan marked FRONT is positioned to the front Close door 4 Plug bread maker cord into a 120 volt AC electrical outlet ONLY Press BREAD SELECT button until indicator arrow points to dough setting on control panel The process time of 1 40 1 hour 40 minutes will appear in display Program time delay if desired 5 Press START STOP button once to turn bread maker on When turned on the red light will glow and the colon between hours and minutes will flash The dough will mix then be kneaded and allowed to rise before being stirred down At this time 0 00 will appear in the display and an audible alert will sound to let you know the dough is done Lift front edge of pan up and remove pan from machine Complete recipe following instructions The bread maker will automatically turn itself off upon completion of the dough cycle and the red light will go out Unplug
52. ides vertical to you Roll out into a 15x12 inch rectangle Fold in thirds folding from end to end Place back onto greased cookie sheet cover with plastic wrap and refrigerate at least 4 hours or overnight The longer 3 Make a well in center of dry ingredients add yeast Lock pan into refrigeration time will result in flakier croissants bread maker 7 Place dough on lightly floured surface with long 4 Program for dough Program time delay if being used Start bread side vertical to you Roll out into a 15x12 inch maker When done unlock pan from bread maker Place dough intoa rectangle Cut rectangle into thirds both crosswise and greased bowl Cover and refrigerate 30 minutes lengthwise Then cut each piece diagonally in half to 5 Place dough onto lightly floured surface Roll into a 15x12 inch form 18 triangles Roll each triangle up starting at rectangle Cover of dough with thinly sliced butter Fold unbuttered wide end to form crescent shape Place croissants on third of dough over the center buttered third then fold again over the greased cookie sheet curving ends so they almost remaining buttered third Seal ends and long side of dough Place on touch Brush or spray lightly with water Cover and let lightly greased cookie sheet cover with plastic wrap and place in rise in warm draft free place 30 to 50 minutes or until refrigerator for 30 minutes double in size 8 Brush croissants with slightly beaten
53. ients in the order in which they are added to the pan Many bread disasters occur because an ingredient was left out or added twice e DO NOT EXCEED the ingredient capacity of the bread maker Use only fresh ingredients e ALWAYS ADD INGREDIENTS in the order listed liquid ingredients first then butter or margarine dry ingredients next and finally yeast in the very center Before adding yeast ALWAYS tap the pan to settle dry ingredients into corners of pan to prevent liquid from seeping up Make a slight well in center of dry ingredients and place the yeast in the well This sequence is very important especially when using the timer to prevent yeast from getting wet before bread making begins 1 ALWAYS use standard glass or plastic see through liquid measuring cups to measure liquids Place cup on flat surface and measure at eye level not at an angle The liquid level line MUST be right to the measurement marking not above or below A looks close enough measurement can spell disaster in bread making SPECIAL TIP Place liquid measuring cup on inside of kitchen cabinet to measure at eye level ALLA _ Liquid level must be exact to markings on liquid measuring cups Too much or too little liquid will affect the height of the loaf Lo al koh Diogenes 2 ALWAYS use standard dry measuring cups cups that nest together to measure dry ingredients especially flour Dry measuring cups are those that nest together
54. iscard mixture and start over with fresh ingredients 2 After mixture thickens stir in 1 cup bread flour Cover bowl tightly and let stand in warm place until mixture bubbles and has a sour smell 2 to 5 days Any clear liquid that forms on top of mixture can be stirred in If the liquid turns pink in color discard mixture and start over with fresh ingredients Makes about 1 cups Use starter immediately or cover and refrigerate until ready to use See instructions below for proper use and maintenance of starter TO USE AND MAINTAIN SOURDOUGH STARTER 1 Remove amount of room temperature starter as needed for recipe If starter was refrigerated allow to sit at room temperature 12 to 24 hours or until bubbly Stir in clear liquid that forms and remove amount needed for recipe 2 Replenish starter every time some is removed with equal amounts of warm milk and bread flour For example if 1 cup of starter was removed to make bread replenish remaining starter with 1 cup of warm 38 C milk and 1 cup of bread flour Stir well to blend cover bowl and let stand in warm place until bubbly 12 to 24 hours Use immediately or cover and refrigerate until used allowing to set at room temperature 12 to 24 hours before using as noted in Step 1 above If at any time liquid on surface of mixture turns pink in color discard mixture and start over with fresh ingredients 24 SOURDOUGH TIPS Do not use metal bowls or spoons to store and or stir starte
55. k egg and butter to pan 2 Add bread flour 3 tablespoons sugar and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for dough Start bread maker When done unlock pan 6 Bake in preheated 190 C oven for 20 to 25 minutes or until golden brown Cool in pan on rack for 10 to 15 minutes then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 4 teaspoon vanilla Blend until smooth If too thin or thick add more powdered sugar or milk respectively until desired consistency is reached Cut apart and remove from pan from bread maker Place dough on floured surface Knead dough about minute then let rest 15 minutes 5 Roll dough into a rectangle 15x10 inches Spread 1 4 cup melted butter over dough to within 1 inch of edges Then sprinkle cup sugar the cinnamon nutmeg and chopped nuts evenly over dough Roll dough up tightly on long side Press edges to seal and form into a 12 inch long evenly shaped roll With a knife or 8 inch long piece of thread or dental floss slide under roll and criss cross t ends to cut neatly through dough Place rolls into a greased 13x9 inch baking pan Cover and let rise in warm draft free place until double in size about 30 to 45 minutes Diagram Diagram 3 ie i i
56. lespoons 1 tablespoons SUGAR 2 tablespoons 14 teaspoons SALT 14 teaspoons Y2 teaspoons GARLIC POWDER 2 4 teaspoon 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons CLASSIC RYE BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 1 4 cups WATER 27 C 12 ounces 1 cups 14 tablespoons BUTTER or MARGARINE 2 tablespoons 2 4 cups ALL PURPOSE or BREAD FLOUR 3 cups 1 cup MEDIUM RYE FLOUR 1 cups 2 tablespoons DRY MILK 2 tablespoons 1 tablespoons SUGAR 1 tablespoons 14 teaspoons SALT 14 teaspoons 1 teaspoon CARAWAY SEED optional 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons PUMPERNICKEL RYE BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces 11 4 cups WATER 27 C 12 ounces 1 4 cups 2 tablespoons MOLASSES 2 tablespoons 3 tablespoons BUTTER or MARGARINE 3 tablespoons 2 cups ALL PURPOSE or BREAD FLOUR 27 cups 2 cup MEDIUM RYE FLOUR cup 2 cup WHOLE WHEAT FLOUR 2 cup 2 tablespoons COCOA unsweetened 2 tablespoons 11 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons Or 0r Or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE basic specialty 1 Ad
57. ll glow the colon between hours and minutes will flash and the timer will count down by 1 minute intervals When the timer reaches the programmed bread or dough process time the machine will begin making bread or dough When the bread dough is done 0 00 will appear in the display and an audible alert will sound to let you know it is done If in the bread mode the bread maker will automatically go into the Keep Warm mode for up to 3 hours or until the bread maker is turned off If in the Dough mode the bread maker will automatically turn itself off when the dough is complete Unplug cord from electrical outlet Remove bread or dough from bread maker Always use potholder or oven mitt when removing hot bread pan from bread maker after baking Cool loaf on rack 15 to 30 minutes before slicing CAUTION To avoid burn injury do not touch cover vent or sidewalls of bread maker during the bake cycles as these surfaces are hot Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle as these surfaces are also hot SLICING BREAD Always allow bread to cool at least 15 to 30 minutes before slicing If you attempt to slice the bread immediately after baking it will be very difficult to slice and will be sticky STORING BREAD Since homemade bread contains no preservatives it does not stay as fresh for as long as commercially made bread Store your bread in a plastic bag to keep it from drying out Keep the bread
58. m imio pieres feu iretcr Weie Pash front edge ef pet dew fe feck MI PRE IWagram ii Pea ce y 4 Plug bread maker cord into a 120 volt AC electrical outlet ONLY Press the bread select button for type of bread being made Then press crust color button for desired color light medium or dark Press loaf size button for the size loaf being prepared 1 2 or 2 lb The total process time for the selections made will appear in display Program time delay if being used 5 Press the start stop button once to turn machine on When on red light will glow and colon between hours and minutes will flash After bread maker has been turned on programmed setting cannot be changed To change settings hold start stop button down until red light goes out Then program control as desired and turn back on The bread making process will then begin You may hear faint clicking sounds which is normal as gentle heat is being provided to warm the pan and ingredients for best results As cycle advances an alert will sound during the knead cycle as a reminder to add any extra ingredients if the recipe recommends doing so Simply open door and add the ingredients to the pan on top of dough The added ingredients will be mixed in during the remainder of the knead cycle DO NOT STOP THE MACHINE TO ADD INGREDIENTS If no ingredients are to be added simply ignore this alert when it sounds or use it as a checkpoint to check the condition of the dough to make su
59. n also reduce the amount of liquid by 2 to 3 teaspoons Some experimentation will be needed when using your bread maker at high altitudes Make notes on the amount of yeast and liquid used for future reference START STOP bunition 7 3 PARTS OF BREAD MAKER magum BECOMING FAMILIAR WITH CONTROL PANEL Before using your bread maker it is important that you understand how to use the control panel as this is the brains of the machine Review the following features to better understand what each button is designed to do and the options that are available to you when using this machine oa BREAD SELECT BUTTON fomomatio Ela The BREAD SELECT button lets you choose two different bread settings as well as a dough setting Ee i P With each press of the BREAD SELECT button the indicator arrow will point to a bread or dough setting on the control panel The time required to complete each also appears in the display as follows basic specialty 3 30 medium crust whole wheat 3 40 medium crust dough oaaae 1 40 The basic specialty setting can be used for almost any bread recipe containing at least 50 bread flour If a recipe contains less than 50 bread flour then use the whole wheat settings as these settings feature a longer knead cycle which is beneficial for whole grain flours time dela ae E i WEST BEND When using the basic specialty whole wheat and dough settin
60. ned on without warning going off If Col appears in display move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off If oven is too hot the yeast can be killed if too cold the growth of the yeast will be retarded CLEAN BEFORE USING Lift pan up along front edge to unlock from bread maker then lift out SPECIAL NOTE The bread pan is not immersible and should never be washed in an automatic dishwasher Immersing the pan in water can cause damage to the bearings that turns the knead bars Dishwasher cleaning can reduce the non stick qualities of the non stick finish causing the bread to stick in the pan Only two parts the bread pan and knead bars need to be cleaned before making bread Simply fill bread pan with a small amount of warm water and dishwashing detergent The knead bars lift off shafts in bottom of pan You may need to twist the bars slightly to remove Wash the inside of the pan and knead bar with a soft dishcloth or sponge Empty the bread pan and rinse the inside and knead bars with warm water and dry with a soft cloth Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to the non stick coating can occur Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if necessary dry with a soft cloth CAUTION To prevent personal injury or electric shock do not immerse bread maker base its cord or plug in water or
61. ner or in a heated oven Do not use appliance for other than intended use To disconnect power press stop button to turn control off then remove plug from wall outlet Never pull on the cord Extreme caution must be used when moving appliance during operation SAVE THESE INSTRUCTIONS Your bread maker needs no special care other than cleaning See warranty section in this booklet for service details Do not attempt to repair it yourself For household use only An off odor from motor may be noted with first use which is normal and will disappear with use ELECTRIC CORD STATEMENT CAUTION Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling tripping or becoming entangled with the cord Do not allow children to be near or use this bread maker without close adult supervision If you must use a longer cord set or an extension cord when using the bread maker the cord must be arranged so it will not drape or hang over the edge of a counter top tabletop or surface area where it can be pulled on by children or tripped over To prevent electrical shock personal injury or fire the electrical rating of the extension cord you use must be the same or more than the wattage of the bread maker wattage is stamped on backside of bread maker IMPORTANT SAFETY INSTRUCTIONS This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fi
62. ng or come home to a fresh loaf for dinner The timer can be programmed to delay the start of the bread maker for up to 13 hours at all settings When using the time delay feature no perishable ingredients should be used such as milk eggs cheese yogurt etc as these foods can spoil when held at room temperature for several hours Simply prepare the recipe you wish to make place the bread into the bread maker program the bread select crust color and loaf size then enter the number of hours and minutes from when you start the bread maker to when you want the bread done The up time delay button will scroll up in 10 minute intervals whereas the down Y time delay button will scroll down in 10 minute intervals See HOW TO USE TIME DELAY section in this book for more details The recipes with the symbol can be used in the time delay mode START STOP BUTTON Use the start stop button to turn bread maker on and off Before starting the machine you must first program the bread select and crust color and loaf size if applicable plus the time delay if being used To start the bread maker press start stop button once When on red signal light under the word ON will glow To turn off press and hold start stop button down for about three 3 seconds or until the red ON light goes out Once you have started the bread maker the colon between hours and minutes will flash and minutes will begin to count down When process time elapses
63. ngle to fit jellyroll pan or large cookie sheet about 15x10 inches Place on greased pan and press dough evenly into pan forming an edge Cover and let rise in warm draft free place for 20 to 30 minutes until slightly risen With handle of wooden spoon make indentations in dough at every inch Brush dough with olive oil then sprinkle with Parmesan cheese rosemary leaves and garlic salt 6 Bake in preheated 200 C oven for 15 minutes or until golden brown Cool slightly and cut into squares for serving Serve warm TRADITIONAL FRENCH BREAD Bread Select Setting dough INGREDIENTS Makes 1 large loaf 10 ounces 11 4 cups WATER 27 C 1 tablespoon BUTTER or MARGARINE 3 2 cups 1 teaspoons SUGAR 1 4 teaspoons SALT 2 teaspoons ACTIVE DRY YEAST or or 14 teaspoons 1 teaspoon WATER ALL PURPOSE or BREAD FLOUR BREAD MACHINE FAST RISE YEAST 1 EGG WHITE slightly beaten POPPY or SESAME SEEDS for garnish FOLLOW THESE INSTRUCTIONS FOR THE TRADITIONAL FRENCH BREAD RECIPE ABOVE BREAD SELECT SETTING TO USE dough 1 Add water and butter to pan 2 Add all bread flour sugar dry milk and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for dough Program time delay if being used Start bread maker When done unlock pan fr
64. ntil arrow points to desired crust color LIGHT MEDIUM or DARK The press loaf size button until arrow points to the size loaf being prepared 1 lb or 2 1b The process time will appear in display for the program selected Press start stop button to turn machine on Red on light will glow colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until bread is done As machine advances an alert will sound during the knead cycle as a reminder to add any ingredients called for in a recipe If no additional ingredient s need to be added simply ignore this alert When done 0 00 will appear in display and audible alert will sound Turn bread maker off by holding start stop button down until red ON light goes out about 4 seconds Open door Using hot pads or oven mitts carefully lift front edge of pan up to unlock then lift pan out of machine Shake bread out of pan Cool on rack 15 to 30 minutes before slicing See Clean After Each Use section in this book for cleaning pan and knead bar 2 OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER 1 DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation If you need to stop the bread maker during operation hold the start stop button down for 4 seconds or until the red ON light goes out 2 BE SURE to allow adequate ventilation around the bread maker when it is in operation Keep it out of drafts
65. om bread maker Place dough onto floured surface Let rest 15 minutes 5 Roll dough into a 15x12 inch rectangle Roll up tightly from long side seal and taper ends Place seam side down on greased baking sheet sprinkled with cornmeal Cover and let rise in warm draft free place for 45 to 55 minutes or until nearly double in size With sharp knife make 3 or 44 inch deep diagonal cuts on top of loaf Combine egg white with water and brush mixture on toOp of loaf Sprinkle with poppy or sesame seeds if desired or leave plain 6 Bake in preheated 190 C oven for 45 minutes or until golden brown Cool slightly before slicing CROISSANTS Bread Select Setting dough INGREDIENTS Makes 18 medium size croissants 8 ounces 1 cup WATER 27 C 3 tablespoons BUTTER 3 cups 2 tablespoons DRY MILK 3 tablespoons SUGAR Y4 teaspoons SALT 3 teaspoons ACTIVE DRY YEAST or or 2 teaspoons 3 4 cup 1 sticks 1 ALL PURPOSE or BREAD FLOUR BREAD MACHINE FAST RISE YEAST COLD BUTTER sliced thin EGG WHITE slightly beaten 35 FOLLOW THESE INSTRUCTIONS FOR THE CROISSANT RECIPE BREAD SELECT SETTING TO USE dough 1 Add water and 3 tablespoons butter to pan 2 Add bread flour sugar dry milk and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the corners 6 Place dough on lightly floured surface with long s
66. other liquid HOW TO USE BASIC STEPS IN MAKING BREAD 1 Position knead bars onto shafts in bottom of pan matching hub shape to shaft shape Make sure both knead bars are pushed down onto shafts all the way You may need to twist bars slightly to drop in place See Diagram 8 FR ka 2 Add ingredients to pan in order listed in recipe MAKING SURE to add any liquid ingredients first followed by dry ingredients then butter or margarine and lastly the yeast After the dry ingredients are added to the pan tap to settle then level dry ingredients pushing some of the dry mixture into the corners of the pan This will prevent any liquid from seeping up from the corners Make a slight well in center of dry ingredients and add the yeast to the well This is especially important when using Diagram the time delay to prevent the yeast from getting wet before the bread making process begins ee 10 3 Lock pan into bread maker by angling back edge of pan into oval shaped holder Then firmly push front edge of pan down to lock in place See Diagram 10 for more details If pan does not lock securely remove pan and reposition until secured Pan must always be locked in place for bread maker to function properly Always make sure the side of pan marked FRONT is positioned to the front Close door Lock pan imo hrord makir Angie back dif deiri dgreeliean eder af pan mio Hi pear fit Thear ika oval shaped PUNET r awar gine ia oder ri
67. ove before slicing Cool bread for at least 15 to 30 minutes If Haram 2 bread is not removed right after cycle is complete the bread maker will automatically go into a keep warm mode for up to aiee 3 hours The on light will remain lit during this time and 0 00 will appear in display When removing bread pan during keep warm period always use oven mitts as pan will still be hot Turn bread maker off by holding start stop button down until on light goes out Unplug cord from electrical outlet after use If bread maker is not turned off during keep warm period it will automatically shut itself off after three 3 hours and the on light will go out CAUTION To avoid burn injury do not put hands inside oven chamber or touch heating unit after completion of the bake cycle as these surfaces are hot HOW TO USE DOUGH SETTING The dough setting will prepare dough for hand shaping forming and baking in your own oven Use this setting when you wish to make dinner rolls cinnamon rolls donuts bread sticks or your own favorite dough recipes The time delay can be used with the dough setting The crust color and loaf size buttons do not apply to the dough setting Follow these steps for using the DOUGH setting 1 Position knead bars onto shafts in bottom of bread pan Make sure both knead bars are pushed down onto shafts Twist slightly if needed to drop bars in place 2 Add ingredients to pan in order listed in recipe MAKING SURE to add any liqu
68. prevent liquid from seeping up Then add the yeast to the very center of the pan making a slight well in the center of the dry ingredients This sequence is very important especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast 9 IN THE EVENT OF A POWER OUTAGE the bread maker will turn off and automatically resume where it left off in the cycle if power is restored within 5 to 10 seconds If power is not restored in 5 to 10 seconds the bread maker will remain off when power is restored If this occurs you will need to remove the contents from the bread pan and start over using fresh ingredients The red ON light will remain off and the display will reset to the default setting basic specialty medium crust 1 lb loaf with 3 30 in display 10 DO NOT COVER bread maker with anything during operation as this can cause malfunction 11 DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle Turn bread maker OFF after completion of cycle 12 DO NOT LEAVE bread make plugged into electrical outlet when not in use to prevent it from being accidentally turned ON KNOW YOUR INGREDIENTS Although bread making seems very basic it is a science and the proportions of ingredients are critical Read the following information to better understand the importance each ingredient plays in the bread making process Also always make sure your ingredients are fre
69. ps 2 tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 2 cups ALL PURPOSE or BREAD FLOUR 2 cups 1 cup WHOLE WHEAT FLOUR 14 cups 2 cup CRACKED WHEAT CEREAL cup 2 tablespoons BROWN SUGAR packed 3 tablespoons 1 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for whole wheat setting and desired crust color and loaf size settings Program time delay if being used Start bread maker When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 30 BUTTERMILK WHEAT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 12 ounces 1 cups BUTTERMILK 27 C 14 ounces 1 cups 2 tablespoons BUTTER or MARGARINE 2 tablespoons 2 cups WHOLE WHEAT FLOUR 2 cups 1 cups ALL PURPOSE or BREAD FLOUR 14 cups 2 tablespoons BROWN SUGAR packed 3 tablespoons 1 4 teaspoons SALT 14 teaspoons 4 teaspoon BAKING SODA 4 teaspoon 2 teaspoons ACTIVE DR
70. r If starter is not going to be used immediately cover and refrigerate The clear liquid that forms on the surface should be stirred in once a week If the liquid that forms on the surface of starter turns pink in color at any time discard the starter and start over again with fresh ingredients Starter should always be at room temperature before it is used Thickness of starter will vary therefore when making the first loaf of sourdough bread observe dough during the kneading cycle If the dough seems too dry add 1 teaspoon of water at a time until dough is soft and elastic If dough is too wet and does not form a ball of dough add 1 tablespoon bread flour at a time until dough forms into a nice ball The sour taste of the bread will vary with the tartness of the starter Note that the recipes provide amounts of starter to use for mild and strong sourdough flavor You may wish to start with the mild flavored recipe first Sourdough bread made in a bread machine usually requires the addition of yeast as most starters are not strong enough to be used alone for proper rising of bread in the programmed times To increase the supply of starter feed with 2 cups of bread flour and 2 cups of 38 C milk To share starter with a friend give 2 cups away cup to use immediately and the second cup to feed and maintain supply SOURDOUGH BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 5 ounces 7 cup WATER 80 F 6 ounces c
71. r in display and audible alert will sound Turn bread maker off by holding start stop button down until red ON light goes out about 4 seconds Open door Using hot pads or oven mitts carefully lift front edge of bread pan up to unlock then lift pan out of machine Shake bread out of pan Cool on rack 15 to 30 minutes before slicing See Clean After Each Use section in this book for cleaning pan and knead bar QUICK START STEPS FOR MAKING A RECIPE IN THIS BOOK Choose one of the many bread recipes included in this book and follow the basic steps that follow Either a 11 2 or 2 pound loaf of bread can be made depending on the size loaf desired Unlock pan from machine by lifting up along front edge Remove pan Wash pan and knead bar as recommended in Clean Before Using section in this book 1 Read MEASURING INGREDIENTS ACCURATELY section in this booklet as this is VERY IMPORTANT 2 Add all liquid ingredients to pan first then butter or margarine followed by the dry ingredients except the yeast Level dry ingredients pushing some into the corners of pan Make a well in center of dry ingredients and add the recommended amount of yeast for the type being used and loaf size 3 Lock pan into bread maker with FRONT side facing you See Diagram 10 Close door Plug bread maker into electrical outlet 4 Press bread select button until arrow points to recommended bread setting given in recipe Next press crust color button u
72. re it is right CAUTION To avoid burn injury do not touch door glass window vent or sidewalls of bread maker during the bake cycle as these surfaces are hot 6 When cycle is complete 0 00 will appear in display and audible alert will sound Turn bread maker off by holding start stop button down until light goes out The just completed program will reappear in display Unplug cord from electrical outlet It is best to remove bread immediately from machine for a crispier crust Open door and remove bread pan using oven mitts To unlock pan lift up along front edge to unlock then remove pan from machine If pan does not unlock easily tap upward along front edge of pan until pan unlocks Handle bread pan carefully as it is hot See diagram 11 I if Fall Or une CAUTION To avoid burn injury always use oven mitts to remove the hot bread pan from bread maker and when removing the baked loaf of bread from pan Do not allow oven mitts to touch the hot heating element in bottom of bread maker when removing pan 11 CAUTION If using hot pads rather than oven mitts for removing hot bread pan from bread maker be careful not to allow pads to touch hot heating elements as they can become singed or even start on fire if not careful See diagram 12 Invert bread pan and shake until loaf falls out on cooling rack Knead bars will normally stay in pan when bread is removed but may on occasion slide out with bread If bars are inside loaf rem
73. redients add yeast Lock pan into bread maker 4 Program recommended bread select setting and desired crust color and loaf 5 Dust cherries nuts and raisins with flour Add when alert sounds during the knead cycle When done turn off unlock pan and remove with oven mitts Shake bread out of pan Cool on rack before slicing 28 WHOLE WHEAT BREAD SETTING The recipes in this section can be made at the whole wheat bread setting The time delay can be used with the recipes with the symbol Active dry bread machine or fast rising yeast may be used in the recipes Use the recommended amount for the type of yeast being used Bread machine and fast rising yeast are interchangeable ALWAYS make a well in center of dry ingredients for the yeast This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins Use LUKEWARM water about 27 C to activate the yeast for best results DO NOT USE HOT WATER above 38 C as this can kill the yeast MILK MUST BE WARMED to about 27 C in order to activate the yeast for best results DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR Gently warm milk in microwave at low power or in a pan on top of range over low heat using a thermometer to measure correct temperature DO NOT OVERHEAT MILK above 38 C as this can kill the yeast Allow to cool if too hot or add a little cold milk to cool it off If cold butter or margarine i
74. s used cut into four 4 pieces placing in bottom of pan with liquid for faster blending Start with medium crust color setting the first time you make a loaf Make a comment at the bottom of each recipe if you wish to use the light or dark crust color setting the next time you prepare the recipe Recipes containing 50 or more whole grain flour grains or cereals will benefit from the longer kneading time at the whole wheat setting If the bread collapses during the bake cycle especially when using 100 whole grain flours add 1 or 1 tablespoons vital wheat gluten to the recipe the next time for the respective loaf size or add one 1 large egg reducing the recommended amount of liquid by two 2 ounces Egg will add protein for better structure and is available at most health food stores Watch the dough during the knead cycle to see if any minor adjustment in liquid or flour is needed Whole grain breads are typically shorter in height and denser in texture than breads made with bread flour Stone ground wheat flour is coarser than the steel ground wheat flour and as a result breads make with stone ground flour will be shorter You may want to add vital gluten to the dry ingredients if using stone ground whole wheat flour or other stone or coarse ground flours for best results Add 1 tablespoon for the 1 lb loaf 1 2 tablespoons for the 2 Ib loaf If bread maker labors during the kneading period the dough is too dry Add one 1 table
75. sh e FLOUR is the main ingredient in making bread It provides structure and food for the yeast Several different types of flour can be used in your bread maker but DO NOT USE cake flour or self rising flour as poor results will be obtained e BREAD FLOUR if available is the preferred flour to use in your bread maker as it contains more gluten forming proteins than all purpose flour and will provide tall well formed loaves with good structure Several different brands of bread flour may be available for use in your bread maker e ALL PURPOSE FLOUR may also be used in your bread maker if bread flour is not available Slightly shorter loaves of bread may be obtained when using all purpose flour Even though all purpose flour may be presifted you may wish to sift it yourself before measuring for best results e WHOLE WHEAT FLOUR can be used in your bread maker at the whole wheat setting This flour contains the entire wheat kernel including the bran and germ therefore breads made with 100 or a high percentage of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour The whole wheat setting on your machine has a longer knead time to better develop the structure of wheat breads for optimum results e RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread But it cannot be used alone as it does not contain enough protein to develop adequate gluten for struct
76. spoon warm water at a time until the dough softens Do not add too much extra water as this can cause the bread too collapse or be under baked The bread dough should be soft and a bit sticky to the touch after kneading An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so This will prevent these added ingredients from becoming over mixed or crushed Simply open door when alert sounds and add the ingredients Close door Do not turn bread maker off when adding ingredients If you are not adding ingredients ignore the alert WHEAT N YOGURT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 8 ounces 1 cup WATER 27 C 9 ounces 1 cup 2 tbsp 2 cup PLAIN NONFAT YOGURT cup 2 tablespoons BUTTER or MARGARINE 2 tablespoons 14 cups ALL PURPOSE or BREAD FLOUR 14 cups 2 cups WHOLE WHEAT FLOUR 2 cups 2 tablespoons DRY MILK 2 tablespoons 2 tablespoons BROWN SUGAR packed 2 tablespoons 11 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or OT 1 4 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread Select Setting To Use whole wheat 1 Add liquid ingredients and butter to pan 4 Program for whole wheat and desired crust color and loaf 2 Add all dry ingredients except yeast to pan Tap pan to settle size settings Turn bread maker on When done turn off
77. spoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons 3 cup SHREDDED SHARP CHEDDAR 1 cup CHEESE frozen PANETTONE 1 Pound Loaf INGREDIENTS 2 Pound Loaf 6 ounces 3 4 cup 1 tbsp WATER 27 C 8 ounces 1 cup 2 EGGS large 2 4 teaspoon VANILLA EXTRACT 4 teaspoon 3 tablespoons BUTTER or MARGARINE 3 tablespoons 3 cups ALL PURPOSE or BREAD FLOUR 4 cups 3 tablespoons SUGAR 3 tablespoons 11 4 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 14 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons 7s cup RAISINS cup s cup MIXED CANDIED FRUIT and PEEL 4 cup 2 tablespoons BLANCHED SLIVERED ALMONDS 3 tablespoons 1 tablespoon GRATED LEMON RIND 2 tablespoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan 2 Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 3 Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for recommended bread select setting and desired crust color and loaf size settings Start bread maker Add frozen cheese or fruit and nuts depending on recipe being prepared when alert sounds during the knead cycle When done turn off unlo
78. t 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 qualified electrician Never use with an extension cord unless plug can be fully inserted Do not attempt to defeat this safety feature Your West Bend Automatic Bread amp Dough Maker was designed for use with 120 volt 60 hz electrical service ONLY Use of your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty L5005 L5345 The West Bend Company IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL To protect bread maker s electronic control against possible damage caused by surges in electrical power line we recommend using a surge protector device available in the electronic department of most discount hardware stores Simply plug surge protector into the electrical outlet then plug bread maker cord into receptacle of surge protector HELPFUL HINTS FOR SUCCESSFUL BREAD BAKING To ensure great baking results in your West Bend Bread and Dough Maker please take a few minutes to review the following tips and read the basic instructions in the front section of this book Please pay close attention on how to measure ingredients as this is the most important step in bread machine baking and the difference between success and failure IMPORTANT TIPS TO KEEP IN MIND WHEN MAKING BREAD ARE e Make sure knead bar is in pan before adding ingre
79. t on greased cookie sheet Continue recipe instructions Makes 2 dozen ae a a FOUR LEAF CLOVER ROLLS 1 Roll dough into a rectangle 12 inch thick Cut into 18 equal sized pieces 2 Shape each piece into a ball Place each ball into a greased muffin cup 3 With scissors snip each ball completely into quarters Continue recipe instructions Makes 11 dozen FOR PARKER HOUSE ROLLS Makes 3 dozen CLOVERLEAF ROLLS 1 Divide dough into 54 equal sized pieces Roll each piece into a ball 2 Place 3 balls into greased muffin cup Brush with softened butter Cover and let rise until double in size Makes 1 dozen SES BREAD STICKS Makes 2 dozen 1 Divide dough into 4 equal pieces Divide each piece into 6 portions 2 Roll each piece into a rope 8 inches long Place inch apart on greased cookie sheet 3 Brush with egg white water mixture and sprinkle with sesame or poppy seeds grated Parmesan cheese garlic salt or other topping Continue recipe instructions For drier breadsticks reduce heat to 150 C after baking 10 minutes and bake 25 to 30 minutes longer 1 Roll dough into a circle 14 inch thick Cut dough into 3 inch circles using biscuit cutter Brush with a softened butter 2 Crease each biscuit through center with handle of wooden spoon 3 Fold biscuits over so top half overlaps bottom slightly Place close together in a greased 13 x 9 and a 9 x 9 inch pan Brush with softened butter Cover and let
80. unces 1 cups 1 tbsp 2 tablespoons VEGETABLE OIL 4 tablespoons 2 cups ALL PURPOSE FLOUR 4 cups 4 teaspoon SUGAR 1 teaspoon 4 teaspoon SALT 1 teaspoon 2 teaspoons ACTIVE DRY YEAST 2 2 teaspoons or or or 14 teaspoons 6 to 8 ounces BREAD MACHINE FAST RISE YEAST PIZZA SAUCE FAVORITE MEAT TOPPINGS CHEESE 2 teaspoons 12 to 16 ounces FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES 1 Add water and butter to pan corners bread maker 2 Add all bread flour sugar dry milk and salt to pan Tap pan to settle dry ingredients level ingredients pushing some of the mixture into the 3 Make a well in center of dry ingredients add yeast Lock pan into 4 Program for dough Program time delay if being used Start bread maker When done unlock pan from bread maker Place dough onto floured surface knead about 1 minute then let rest 15 minutes 5 Roll dough out to fit 12 or 14 inch pizza pan Place dough into greased pan which has been sprinkled with cornmeal Press dough into pan forming an edge Let dough rise in warm draft free place about 20 to 25 minutes 6 Spread pizza sauce evenly over crust then top with favorite meat toppings and shredded cheese Bake in preheated 210 C oven for 20 to 25 minutes or until golden brown Let rest 5 minutes before cutting WHOLE WHEAT PIZZA DOUGH Single Crust INGREDIENTS Double Crust 8 ounces 1 cup 1 t
81. up 1 tbsp 8 ounces 1 cup SOURDOUGH STARTER room temp 10 ounces 1 cups 1 tablespoon BUTTER or MARGARINE 2 tablespoons 23 4 cups BREAD FLOUR 3 2 cups 1 tablespoon SUGAR 1 tablespoons 14 teaspoons SALT 14 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 4 teaspoons or or or 1 teaspoons BREAD MACHINE FAST RISE YEAST 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE Bread Select Setting To Use basic specialty 1 Add liquid ingredients and butter to pan 4 Program for recommended bread select setting and 2 Add all dry ingredients except yeast to pan Tap pan to settle dry desired crust color and loaf size settings Program time ingredients then level ingredients pushing some of the mixture into delay if being used Start bread maker When done turn the corners off unlock pan and remove with oven mitts Shake bread 3 Make a well in center of dry ingredients add yeast Lock pan into out of pan Cool on rack before slicing bread maker SPEICAL NOTE The amount of starter used in these recipes will produce a mild tasting sour dough bread If you would like a stronger taste reduce the amount of water by tablespoon and increase the amount of starter by 2 tablespoons for the 1 Ib loaf and 4 tablespoons for the 2 pound loaf SOURDOUGH WHEAT BREAD 1 Pound Loaf INGREDIENTS 2 Pound Loaf 5 ounces 4 cup 2 tbsp WATER 80 F 6 ounces cup 8 ounces 1 cup
82. ure SPECIAL NOTE ON FLOUR How to make minor adjustments for dough All flours are affected by growing conditions milling storage humidity and even the manufacturer While not visibly different you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area Always store flour in an airtight container Store whole grain flours whole wheat rye in refrigerator to prevent them from becoming rancid Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment e Open cover and touch dough If it feels a little sticky and there is a slight smear under both knead bars no adjustment is necessary e If dough is very sticky clinging to the sides of pan or in one corner and is more like a batter than a dough add one tablespoon flour Allow it to work in before making any further adjustment e If dough is dry and the machine seems to be laboring during kneading or the dough is not being kneaded between the two bars add one tablespoon lukewarm water at a time Once again allow it to work in before making any further adjustments e The dough is just right near the end of the kneading cycle when it is soft to the touch smooth in appearance and just a bit sticky leaving a slight residue on
83. weetener 2 tablespoons fat 4 teaspoon salt 4 cups of bread flour 4 tablespoon fat butter margarine 1 teaspoons salt scant 4 teaspoon active dry or 2 tablespoons sweetener 4 teaspoon bread machine fast rise yeast 2 teaspoons active dry yeast or bread machine fast rise yeast Add ingredients to pan in recommended sequence liquids first then fat then all dry ingredients except yeast Level dry ingredients in pan Make a slight well and add yeast to well Program for basic specialty setting medium crust and correct loaf size setting After 8 to 10 minutes of continuous kneading check the condition of dough It should be soft a bit sticky with a slight smear under the knead bars If too wet and sticky add one 1 tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan If too dry and motor is laboring add one 1 tablespoon liquid at a time until the dough becomes more pliable Do not exceed 4 cups of flour for a 2 lb loaf 3 to 3 cups of flour are needed for a 1 Ib loaf to evenly fill the pan HIGH ALTITUDE ADJUSTMENT Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly The dough can rise so much that when it begins to bake it will collapse due to overstretching of the gluten structure To slow the rising of the dough at high altitudes reduce the amount of yeast by 1 4 teaspoon at a time until you find the right amount You ca
84. your fingers the feel of perfect dough The bottom of the bread pan will also be clean of any dough residue e DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3 cups bread flour for the 1 pound loaf Breads containing whole wheat cereals or oats should not exceed a total of 3 cups for the 1 pound loaf or 4 cups for the 2 pound loaf CAUTION Be careful to avoid knead bars as possible finger pinching could occur e SUGAR AND OTHER SWEETENERS provide food for the yeast add height and flavor to the bread and give the crust a golden color Types of sweeteners that can be used include sugar brown sugar honey molasses maple syrup corn syrup and fruits whether dried or fresh When using a liquid sweetener such as honey or molasses the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of liquid sweetener used A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring This will help the liquid sweeteners slide right out DO NOT USE ARTIFICIAL SWEETENERS as a substitute for sugar and other natural sweeteners as the yeast will not react properly and poor results will be obtained e MILK enhances flavor and increases the nutritional value of bread Any type of milk whole 2 1 skim buttermilk or canned evaporated milk can be used Refrigerated milk must always be warmed to 75 85 F before adding to bread pan Warm in a glass me

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