West Bend L5005 important safety instructions MULTI-GRAIN French, Sourdough Starter Recipe

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MULTI-GRAIN FRENCH

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

 

 

 

10 ounces (1¼ cups)

WATER, 27° C

12 ounces (1½ cups)

1 tablespoon

BUTTER or MARGARINE

1½ tablespoons

2 cups

ALL PURPOSE or BREAD FLOUR

3 cups

1 cup

WHOLE WHEAT FLOUR

1 cup

½ cup

7-GRAIN CEREAL

½ cup

1¼ teaspoons

SALT

 

ACTIVE DRY YEAST

 

2 teaspoons

- or -

1½ teaspoons

- or –

BREAD MACHINE/FAST RISE YEAST

2¼ teaspoons

1½ 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.

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.

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, discard 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 1⅓ 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

24hours 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.

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Contents Electric Cord Statement Important Safety Instructions Important SafeguardsImportant Information on Protecting Electronic Control Important Tips to Keep in Mind When Making Bread areHelpful Hints for Successful Bread Baking Quick Start Steps for Making a Recipe in this Book Quick Start Steps for Making First Loaf of BreadKnow Your Ingredients Other Tips to Keep in Mind When Using Your Bread MakerCould Affect the Yeast Special Note on FlourMeasuring Ingredients the KEY to Successful Bread Making Make Your OWN Mixes Using Bread Mixes in Your Bread MakerAdapting Your Favorite BREAD/DOUGH Recipes High Altitude AdjustmentPage Becoming Familiar with Control Panel Time Delay ButtonsBread Select Button Crust Color ButtonTOO HOT/TOO Cold Warning Clean Before UsingPage HOW to USE Time Delay HOW to USE Dough SettingSlicing Bread Clean After Each USEStoring Bread Do not Immerse Bottom of Bread PAN in WaterMIX Basic Whole Dough Specialty WheatRest KneadProblem Possible Cause Solution Troubleshooting GuideTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread OLD Fashioned White Bread BASIC/SPECIALTY Bread SettingFollow These Instructions for this Recipe Potato Bread Country White BreadEGG Bread Follow These Instructions for Recipes on thisItalian Herb Bread Honey Oatmeal BreadDill Bread Classic RYE Bread Garlic BreadPumpernickel RYE Bread Bran Bread Shredded Wheat BreadFrench Bread Shredded Wheat CerealSourdough Starter Recipe MULTI-GRAIN FrenchTo USE and Maintain Sourdough Starter Sourdough Bread Sourdough TipsSourdough Wheat Bread Bread FlourCinnamon Oatmeal Raisin Bread Raisin BreadGround Cinnamon RaisinsPanettone Cheese BreadGround Nutmeg Apricot Almond BreadCHOPPED, Dried Apricots Stollen Fruit BreadWheat ‘N Yogurt Bread Whole Wheat Bread SettingPlain Nonfat Yogurt 50% Whole Wheat Bread 100% Whole Wheat BreadCracked Wheat Bread Cracked Wheat CerealButtermilk Wheat Bread Dough SettingBUTTERMILK, 27 C Baking SodaBasic Dinner ROLLS/BREAD Sticks Ingredients HOW to Shape Dinner Rolls Using Basic and Wheat DoughCrescent Rolls FOUR-LEAF Clover RollsRYE Dinner Rolls Ingredients Wheat Dinner Rolls IngredientsFollow These Instructions for the RYE Dinner Rolls Recipe Vegetable OIL Pizza DoughALL Purpose Flour Pizza SauceTraditional French Bread Follow These Instructions for the Focaccia RecipeWater CroissantsFollow These Instructions for the Croissant Recipe Bread MACHINE/FAST Rise Yeast Filling Cinnamon RollsRaised Doughnuts GroupvsrgVegetable Shortening Follow These Instructions for the Raised Doughnuts Recipe
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