WEST BEND Automatic Bread & Dough Maker 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.
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.
“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.
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.
• 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 structure. 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.
• 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 ¼ 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.
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.
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.
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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. BREAD SELECT BUTTON The BREAD SELECT button lets you choose two different bread settings as well as a dough setting.
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, 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.
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. 4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY.
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, remove before slicing. Cool bread for at least 15 to 30 minutes.
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 will glow, the colon between hours and minutes will flash and the timer will count down by 1-minute intervals.
Cycles: MIX REST KNEAD RISE (1) STIR-DOWN (1) RISE (2) STIR-DOWN (2) RISE (3) BAKE – Light Medium Dark WHOLE WHEAT BASIC/ SPECIALTY 1½ lb. 6 min. 10 min. 23 min. 32 min. 4 min. 15 min. 3 min. 51 min. 55 min. 65 min. 75 min. 2 lb. 6 min. 10 min. 25 min. 28 min. 5 min. 15 min. 5 min. 45 min. 60 min. 70 min. 80 min. 1½ lb. 6 min. 10 min. 26 min. 33 min. 5 min. 15 min. 3 min. 56 min. 55 min. 65 min. 75 min. 2 lb. 6 min. 10 min. 30 min. 33 min. 5 min. 15 min. 5 min. 45 min. 60 min. 70 min. 80 min.
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 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. 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. 12. Doesn’t slice well, very sticky. 13.
NUTRITIONAL INFORMATION Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ½inch 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 French Bread Total Calories: 131.0 Total Fat(g):1.6 Total Carb(g):24.5 Total Protein(g):4.
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 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 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 Dill Bread Total Calories: 134.2 Total Fat(g):2.2 Total Carb(g):24.6 Total Protein(g):4.6 Fiber(g):1.
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.
COUNTRY WHITE BREAD 1½ Pound Loaf INGREDIENTS WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR DRY MILK SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 10 ounces (1¼ cups) 2 tablespoons 3⅓ cups 2 tablespoons 2 tablespoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons 2 Pound Loaf 12 ounces (1½ cups) 2 tablespoons 4 cups 2 tablespoons 2½ tablespoons 1½ teaspoons 2¼ teaspoons -or2 teaspoons POTATO BREAD An old-time favorite, using instant potato flakes.
HONEY OATMEAL BREAD Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal.
GARLIC BREAD 1½ Pound Loaf INGREDIENTS WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR DRY MILK DRIED PARSLEY FLAKES SUGAR SALT GARLIC POWDER ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 10 ounces (1¼ cups) 2 tablespoons 3⅓ cups 2 tablespoons 1 tablespoon 1½ tablespoons 1¼ teaspoons ½ teaspoons 2 teaspoons - or – 1½ teaspoons 2 Pound Loaf 12 ounces (1½ cups) 2 tablespoons 4 cups 2 tablespoons 1½ tablespoons 2 tablespoons 1½ teaspoons ½-¾ teaspoon 2¼ teaspoons -or2 teaspoons CLASSIC RYE BREAD 1½ Pou
SHREDDED WHEAT BREAD 1½ Pound Loaf 11 ounces (1¼ cups + 3 tbsp.) 2 tablespoons 3 cups 2 large biscuits, broken 2 tablespoons 2 tablespoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons INGREDIENTS WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR SHREDDED WHEAT CEREAL BROWN SUGAR, packed DRY MILK SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 2 Pound Loaf 13 ounces (1½ cups + 2 tbsp.
MULTI-GRAIN FRENCH 1½ Pound Loaf 10 ounces (1¼ cups) 1 tablespoon 2 cups 1 cup ½ cup 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons INGREDIENTS 2 Pound Loaf WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR WHOLE WHEAT FLOUR 7-GRAIN CEREAL SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 12 ounces (1½ cups) 1½ tablespoons 3 cups 1 cup ½ cup 1½ teaspoons 2¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread Select Setting To Use: basic/specialty 1.
SOURDOUGH TIPS: - Do not use metal bowls or spoons to store and/or stir starter. - 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.
RAISIN BREAD 1½ Pound Loaf 10½ ounces (1¼ cups + 1 tbsp.) 2 tablespoons 3⅓ cups 2 tablespoons 2 tablespoons 1½ teaspoons 1 teaspoon 2 teaspoons - or – 1½ teaspoons ¾ cup ¼ cup INGREDIENTS 2 Pound Loaf WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR DRY MILK SUGAR SALT GROUND CINNAMON ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST RAISINS** CHOPPED NUTS, optional 12½ ounces (1½ cups + 1 tbsp.
CHEESE BREAD 1½ Pound Loaf 8½ ounces (1 cup + 1 tbsp.) 1 2 tablespoons 3⅓ cups 1½ tablespoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons ⅔ cup INGREDIENTS 2 Pound Loaf WATER, 80°° F EGG, large BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST SHREDDED SHARP CHEDDAR CHEESE, frozen 10 ounces (1¼ cups) 1 2 tablespoons 4 cups 2 tablespoons 1½ teaspoons 2¼ teaspoons -or2 teaspoons 1 cup PANETTONE 1½ Pound Loaf 6½ ounces (¾ cup + 1 tbsp.
APRICOT ALMOND BREAD INGREDIENTS 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 ½ cup 2 Pound Loaf WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR DRY MILK BROWN SUGAR, packed SALT GROUND NUTMEG ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST CHOPPED, DRITED APRICOTS BLANCHED, SLIVERED ALMONDS 11½ ounces (1¼ cups + 3 tbsp.
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.
100% WHOLE WHEAT BREAD 1½ Pound Loaf INGREDIENTS 9 ounces (1 cup + 2 tbsp.) 1 1 tablespoon 1 tablespoon 2 tablespoons 3⅓ cups 2 tablespoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons 2 Pound Loaf WATER, 80°° F EGG, large MOLASSES HONEY BUTTER or MARGARINE WHOLE WHEAT FLOUR DRY MILK SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 11½ ounces (1¼ cups + 3 tbsp.
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 2 Pound Loaf BUTTERMILK, 80°° F BUTTER or MARGARINE WHOLE WHEAT FLOUR BREAD FLOUR BROWN SUGAR, packed SALT BAKING SODA ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 14 ounces (1¾ cups) 2 tablespoons 2⅔ cups 1⅓ cups 3 tablespoons 1½ teaspoons ½ teaspoon 2¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE Bread
• 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. • To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month.
WHEAT DINNER ROLLS INGREDIENTS 8½ ounces (1 cup + 1tbsp.) 3 tablespoons 1½ cups 1½ cups 3½ tablespoons 2 tablespoons 1 teaspoon 2 teaspoons - or – 1½ teaspoons WATER, 80°° F BUTTER or MARGARINE BREAD FLOUR WHOLE WHEAT FLOUR BROWN SUGAR, packed DRY MILK SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST SOFTENED BUTTER or MARGARINE BREAD SELECT SETTING: dough Makes about 1½ dozen rolls depending on shape made. FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE 5. Knead dough about 1 minute.
Single Crust 12-14 inch 7½ ounces (¾ cup + 3 tbsp.) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or – 1½ teaspoons 6 to 8 ounces PIZZA DOUGH INGREDIENTS WATER, 80°° F VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST PIZZA SAUCE Double Crust 2-12/14 inch 10½ ounces (1¼ cups + 1 tbsp.
FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE 5. Knead dough about 1 minute. Roll dough into a BREAD SELECT SETTING TO USE: dough rectangle to fit jellyroll pan or large cookie sheet, about 1. Add water and butter to pan. 15x10 inches. Place on greased pan and press dough 2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to evenly into pan forming an edge.
FOLLOW THESE INSTRUCTIONS FOR THE CROISSANT RECIPE 6. Place dough on lightly floured surface, with long BREAD SELECT SETTING TO USE: dough sides vertical to you. Roll out into a 15x12-inch 1. Add water and 3 tablespoons butter to pan. rectangle. Fold in thirds, folding from end to end. Place 2. Add bread flour, sugar, dry milk and salt to pan.
CINNAMON ROLLS Bread Select Setting: dough 8 ounces (1 cup) 1 4 tablespoons 3⅓ cups 3 tablespoons ½ teaspoon 2 teaspoons - or – 1½ teaspoons FILLING: ¼ cup ¼ cup 2 teaspoons ½ teaspoon ⅓ cup INGREDIENTS MILK, 80°° F EGG, large BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST Makes 12 rolls. BUTTER or MARGARINE, melted SUGAR GROUND CINNAMON GROUND NUTMEG, optional CHOPPED NUTS FOLLOW THESE INSTRUCTIONS FOR THE CINNAMON ROLL RECIPE 6.
RAISED DOUGHNUTS Bread Select Setting: dough 6 ounces (¾ cup) 2 ounces (¼ cup) 1 4 tablespoons 3½ cups ¼ cup 1 teaspoon 2 teaspoons INGREDIENTS MILK, 80°° F WATER, 80°° F EGG, large VEGETABLE SHORTENING ALL PURPOSE or BREAD FLOUR SUGAR SALT BREAD MACHINE/FAST RISE YEAST Recipe makes 1½ dozen. VEGETABLE OIL, for frying donuts FOLLOW THESE INSTRUCTIONS FOR THE RAISED DOUGHNUTS RECIPE 6. Fry 3 to 4 doughnuts at a time in 3 inches of BREAD SELECT SETTING TO USE: dough vegetable oil, preheated to 375° F.
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