West Bend L5005 BASIC/SPECIALTY Bread Setting, OLD Fashioned White Bread

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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 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 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!

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

 

 

 

11 ounces (1¼ cup + 2 Tbsp.)

WATER, 27° C

13 ounces (1½ cups+ 2 tbsp.)

2 tablespoons

BUTTER or MARGARINE

2 tablespoons

3⅓ cups

ALL PURPOSE or BREAD FLOUR

4 cups

2 tablespoons

SUGAR

2½ tablespoons

1¼ teaspoons

SALT

1½ teaspoons

2 teaspoons

ACTIVE DRY YEAST

2 ¼ teaspoons

- or -

-or-

-or-

1½ 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.

4. Program for recommended bread select

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,

setting and desired crust color. Program time

then level ingredients, pushing some of the mixture into the corners.

delay if being used. Start bread maker. When

3. Make a well in center of dry ingredients; add yeast. Lock pan into

done, turn off, unlock pan and remove with

bread maker.

oven mitts. Shake bread out of pan. Cool on

 

 

rack before slicing.

 

 

 

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Contents Important Safeguards Electric Cord Statement Important Safety InstructionsHelpful Hints for Successful Bread Baking Important Tips to Keep in Mind When Making Bread areImportant Information on Protecting Electronic Control Quick Start Steps for Making First Loaf of Bread Quick Start Steps for Making a Recipe in this BookOther Tips to Keep in Mind When Using Your Bread Maker Know Your IngredientsSpecial Note on Flour Could Affect the YeastMeasuring Ingredients the KEY to Successful Bread Making Using Bread Mixes in Your Bread Maker Make Your OWN MixesHigh Altitude Adjustment Adapting Your Favorite BREAD/DOUGH RecipesPage Time Delay Buttons Becoming Familiar with Control PanelBread Select Button Crust Color ButtonClean Before Using TOO HOT/TOO Cold WarningPage HOW to USE Dough Setting HOW to USE Time DelayClean After Each USE Slicing BreadStoring Bread Do not Immerse Bottom of Bread PAN in WaterBasic Whole Dough Specialty Wheat MIXRest KneadTroubleshooting Guide Problem Possible Cause SolutionTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread Follow These Instructions for this Recipe BASIC/SPECIALTY Bread SettingOLD Fashioned White Bread Country White Bread Potato BreadEGG Bread Follow These Instructions for Recipes on thisDill Bread Honey Oatmeal BreadItalian Herb Bread Pumpernickel RYE Bread Garlic BreadClassic RYE Bread Shredded Wheat Bread Bran BreadFrench Bread Shredded Wheat CerealTo USE and Maintain Sourdough Starter MULTI-GRAIN FrenchSourdough Starter Recipe Sourdough Tips Sourdough BreadSourdough Wheat Bread Bread FlourRaisin Bread Cinnamon Oatmeal Raisin BreadGround Cinnamon RaisinsCheese Bread PanettoneApricot Almond Bread Ground NutmegCHOPPED, Dried Apricots Stollen Fruit BreadPlain Nonfat Yogurt Whole Wheat Bread SettingWheat ‘N Yogurt Bread 100% Whole Wheat Bread 50% Whole Wheat BreadCracked Wheat Bread Cracked Wheat CerealDough Setting Buttermilk Wheat BreadBUTTERMILK, 27 C Baking SodaHOW to Shape Dinner Rolls Using Basic and Wheat Dough Basic Dinner ROLLS/BREAD Sticks IngredientsCrescent Rolls FOUR-LEAF Clover RollsFollow These Instructions for the RYE Dinner Rolls Recipe Wheat Dinner Rolls IngredientsRYE Dinner Rolls Ingredients Pizza Dough Vegetable OILALL Purpose Flour Pizza SauceFollow These Instructions for the Focaccia Recipe Traditional French BreadWater CroissantsFollow These Instructions for the Croissant Recipe Cinnamon Rolls Bread MACHINE/FAST Rise Yeast FillingGroupvsrg Raised DoughnutsVegetable Shortening Follow These Instructions for the Raised Doughnuts Recipe
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