RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MAUAL L4854
Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of warm, homemade bread? With your new bread maker, you can prepare a variety of homemade breads just like Grandma used to make, but with much less effort as the bead maker does the work for you.
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.
‘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.
As the machine advances, words such as PREHEAT, KNEAD, RISE and BAKE will appear in display so you know what cycle the machine is in. Two alerts will sound during the bread making process; one during the KNEAD cycle to remind you to add any ingredients recommended in recipe at the proper time and the second alert sounding near the end of final RISE as a reminder to check height of dough to extend the rise if needed for a larger loaf before baking begins. See pages 16 and 19 for more details on these alerts.
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 fresh. • FLOUR is the main ingredient in making bread. It provides structure and food for the yeast.
• 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 measuring cup in microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 110° F AS THIS COULD AFFECT THE 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 in a ¼-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 ¼-ounce foil envelope of yeast contains 2¼ teaspoons.
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. All ingredients measured in measuring spoons must be level, not rounded or heaping. 3.
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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.
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 at room temperature or in the refrigerator for up to one week.
To use the TIME DELAY, simply prepare the recipe you wish to make, place the bread pan into the bread maker, program the BREAD SELECT, bread color and loaf size, then enter the number of hours and minutes from when you start the bread maker to TIMER button will scroll up in 10 minute intervals, whereas the when you want the bread done using the timer buttons. The UP DOWN TIMER button will scroll down in 10 minute intervals. See “HOW TO USE TIME DELAY” section in this book for more details on page 18.
ON/OFF BUTTON Use this button to turn the machine on and off. Before starting the machine, you must first program the BREAD SELECT, bread color, loaf size, plus extend rise and TIME DELAY, if being used. Then press the on/off button once to turn on. When on, the red signal light by the button will glow and remain lit until the bread maker is turned off. To turn bread maker off, press and hold on/off button down for about four (4) seconds or until the red light goes out.
Before using your bread maker for the first time, wash the inside of pan and the two knead bars with hot soapy water and a soft cloth, rinse and dry. The knead bars lift off the shafts in the bottom of pan and are made of two parts. See Diagram 8. Do not use any abrasive scouring pads or cleansers on pan or knead bars as damage can occur. Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if necessary, dry with a soft cloth.
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press desired BREAD SELECT button for the type of bread being made. The chosen setting will appear in display along with the process time. Press bread color button for desired crust color, LIGHT, MEDIUM, or DARK, which will appear in display. If you pass by desired bread color, just continue to press the bread color button until desired color appears in display.
Invert bread pan and shake until loaf falls out. See page 24 if loaf is difficult to remove from pan. Place loaf of bread onto a rack to cool for at least 15 to 30 minutes before slicing. If bread is not removed immediately after cycle is complete, the bread maker will automatically go into a KEEP WARM mode for up to three (3) hours. The on light will remain lit during this time and the words KEEP WARM will appear in the display as a reminder.
4. Lock pan into bread maker with FRONT side facing you. See Diagram 11 on page 15. Close door. Program for quick bread. Press on/off button to turn machine on. The ingredients will be mixed and then baked. If flour residue remains around edge of pan after the first minute of mixing, open door and use a rubber scraper to clean the pan so the flour gets mixed in. Close door. CAUTION: Be careful to avoid pinching rubber scraper between pan and knead bars, or damage to machine or rubber scraper could occur. 5.
EXTEND RISE GUIDELINES Use the following as a guide as to whether or not you should extend the rise period when the alert sounds near the end of the final rise period, before the bake cycle begins. For 1½ pound loaves, the dough should be about ¾-inch below to just below the top edge of pan in the center when the alert sounds. (The dough in the ends of the pan will be lower). For 2 pound loaves, the dough should be about ½-inch below to just above the top edge of pan in the center when alert sounds.
CLEAN AFTER EACH USE DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER! The bread pan is not immersible and should never be washed in an automatic dishwasher. This can cause damage to the bearing that turns the knead bar 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 bar must be cleaned after each use to ensure performance.
BREAKDOWN OF BREAD/DOUGH CYCLES So you know 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. The total process time is also given in hours and minutes, depending on the bread color and loaf size selections made.
PREHEAT – During the PREHEAT cycle, gentle heat is provided to warm the pan and ingredients before the mixing and kneading begins. You may hear faint clicking sounds during this PREHEAT period which is normal and indicates the bread maker is working properly. As noted in the preceding cycle chart, the PREHEAT period ranges from 5 to 15 minutes. KNEAD – At the beginning of the KNEAD cycle, the motor will start and stop to moisten the ingredients before the continuous kneading action begins.
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/fastrising yeast. -Not enough salt. -Warm, humid weather.
TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION 10. Collapsed while baking. -May be caused by high altitude. -Make recommended adjustment for high altitude baking by reducing yeast by ¼ 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 1 tablespoon and reduce yeast by ¼ to ½ teaspoon.
NUTRITIONAL INFORMATION Nutritional information is based on a ½-inch thick slice of bread from a 2 pound loaf. Slices of bread from a 1½ pound loaf will be smaller. The following nutritional information was calculated using butter and whole milk when called for in the recipes. For less calories and total fat, you may substitute margarine for butter and low-fat milk for whole milk. 100% Whole Wheat Bread Total Calories: 127.5 Total Fat(g):2.0 Total Carb(g):23.5 Total Protein(g):4.6 Fiber(g):3.4 Chol(mg):3.
NUTRIONAL INFORMATION (continued) 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 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 Honey Oatmeal Bread Total Calories: 134.1 Total 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 Italian Herb Total Calories: 137.3 Total Fat(g):2.
BASIC BREAD SETTINGS - The recipes in this section can be made at the basic and basic rapid bread settings. The TIME DELAY can be used with symbol. the recipes with the - Active dry, bread machine or fast rising yeast may be used in the recipes. Active dry yeast should be used at the basic setting; bread machine or fast rising yeast at the basic rapid setting. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable.
FOLLOW THESE INSTRUCTIONS FOR ALL RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan.
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan.
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan.
PUMPERNICKEL RYE BREAD 1½ Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3 tablespoons 2¼ cups ½ cup ½ cup 2 tablespoons 1¼ teaspoons 2 teaspoons - or 1½ teaspoons INGREDIENTS WATER, 80°° F MOLASSES BUTTER or MARGARINE BREAD FLOUR MEDIUM RYE FLOUR WHOLE WHEAT FLOUR COCOA, unsweetened SALT ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST 2 Pound Loaf 12 ounces (1½ cups) 2 tablespoons 3 tablespoons 2⅔ cups ⅔ cup ⅔ cup 2½ tablespoons 1½ teaspoons 2 ¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOT
WHEAT BREAD SETTINGS • The recipes in this section can be made at the wheat or wheat rapid bread settings. 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. Active dry yeast should be used at the wheat setting; bread machine or fast rising yeast at the wheat rapid setting. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable.
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Wheat, Wheat Rapid 1. Add liquid ingredients to pan. 4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
BUTTERMILK WHEAT BREAD 1½ Pound Loaf 12 ounces (1½ cups) 2 tablespoons 2 cups 1¼ cups 2 tablespoons 1¼ teaspoons ¼ teaspoon 2 teaspoons - or 1½ teaspoons INGREDIENTS BUTTERMILK BUTTER or MARGARINE WHOLE WHEAT FLOUR BREAD FLOUR BROWN SUGAR, packed SALT BAKING SODA ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST 2 Pound Loaf 14 ounces (1¾ cups) 2 tablespoons 2⅔ cups 1⅓ cups 3 tablespoons 1½ teaspoons ½ teaspoon 2 ¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SEL
FRENCH BREAD SETTING - The recipes in this section can be made at the French bread setting. The TIME DELAY can be used with the recipes that have a 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.
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: French 1. Add liquid ingredients to pan. 4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.
SOURDOUGH STARTER RECIPE 1 cup milk 3 tablespoons plain, nonfat yogurt 1 cup bread flour 1. In saucepan or microwave, heat milk to 100º F. 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.
SOURDOUGH BREAD 1½ Pound Loaf INGREDIENTS 5½ ounces (⅔ cup) 8 ounces (1 cup) WATER, 80º F SOURDOUGH STARTER (room temperature) BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST 2¾ cups 1 tablespoon 1¼ teaspoons 2 teaspoons - or 1½ teaspoons 2 Pound Loaf 6½ ounces (¾ cup + 1 tbsp.) 10 ounces (1¼ cups) 3½ cups 1½ tablespoons 1½ teaspoons 2 ¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: French 1.
SWEET BREAD SETTING • The recipes in this section can be made at the sweet bread setting. The TIME DELAY can be used with the recipes that have a 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.
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE SPECIAL TIP: To make raisin bread without being present to add the raisins and nuts, follow Steps 1-3 then place raisins and nuts around the outside of pan, away from the yeast. 4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. Add 2. Add dry ingredients, except yeast, to pan.
APRICOT ALMOND BREAD 1½ Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3¼ cups 2 tablespoons 2 tablespoons 1¼ teaspoons ½ teaspoon 2 teaspoons - or 1½ teaspoons ½ cup ¼ cup INGREDIENTS WATER, 80º F BUTTER or MARGARINE BREAD FLOUR DRY MILK BROWN SUGAR, packed SALT GROUND NUTMEG ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST CHOPPED, DRIED APRICOTS BLANCHED, SLIVERED ALMONDS 2 Pound Loaf 11½ ounces (1¼ cups + 3 tbsp.
FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE BREAD SELECT SETTING TO USE: Sweet 1. Add liquid ingredients to pan. 5. Dust cherries, nuts and raisins with flour. Add when alert sounds during the KNEAD cycle. When done, turn off, release pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.
• • Milk can be used directly from the refrigerator as it will be gently warmed during the PREHEAT period before kneading begins. If you wish to warm the milk, you can, but do not heat above 80º F. If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending. • 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.
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 ¼-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 1 inch apart on greased cookie sheet. Cover and let rise until double in size. Makes 2 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.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add liquid ingredients 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 Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker.
PIZZA DOUGH SINGLE CRUST 12 to 14 Inch 6 ounces (¾ cup) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or – 1½ teaspoons 6 to 8 ounces DOUBLE CRUST 10 ounces (1¼ cups) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 2½ teaspoons - or – 2 teaspoons INGREDIENTS WATER, 80°° F VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 2-12 to 14 Inch 12 to 16 ounces PIZZA SAUCE FAVORITE MEAT, TOPPINGS, CHEESE FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add water and butter to pan. 2. Add bread flour, dry milk, sugar and salt 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 Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker.
TRADITIONAL FRENCH BREAD 10 ounces (1¼ cups) 1 tablespoon 3½ cups 1½ teaspoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons 1 1 teaspoon INGREDIENTS WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST EGG WHITE, slightly beaten WATER POPPY or SESAME SEEDS for garnish Makes 1 large loaf. FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add water and 3 tablespoons butter to pan. 2.
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FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add milk, egg and butter to pan. 2. Add bread flour, 3 tablespoons sugar and salt 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 Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add liquid ingredients and shortening to bread pan. 2. Add flour, sugar and salt 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 Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker.
QUICK BREAD SETTING (continued) -After one (1) minute of mixing, scrape sides of pan with a rubber scraper to clean off any flour residue, otherwise a flour ring will be left. Do not turn bread maker off or unlock or remove pan to scrape sides during mixing, simply scrape sides while machine is mixing. -After the mix cycle is complete, the bread maker will go into the BAKE cycle for a total of 87 minutes to accommodate the different types of quick breads that can be made.
PACKAGED QUICK BREAD MIXES Packaged quick bread mixes can be prepared at the quick bread setting. Simply follow the package directions, including greasing the inside of bread pan as well as the knead bars. Add ingredients in this order: all liquid ingredients first, followed by any fruits or nuts and then the dry flour moisture. For a higher loaf, add one of the suggested stir-in ingredients, if desired. Lock pan into bread maker and program for quick bread.
90 DAY WARRANTY Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days 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.
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