West Bend L5005 Whole Wheat Bread Setting, Wheat ‘N Yogurt Bread, Plain Nonfat Yogurt

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WHOLE WHEAT BREAD SETTING

-The recipes in this section can be made at the whole-wheatbread 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 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.

-Recipes containing 50% or more whole grain flour, grains or cereals will benefit from the longer kneading time at the whole-wheatsetting. If the bread collapses during the bake cycle, especially when using 100% whole grain flours, add 1 or 1½ 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 1½ lb loaf; 1½ tablespoons for the 2 lb. loaf.

-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 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

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

 

 

 

8 ounces (1 cup)

WATER, 27° C

9 ounces (1 cup + 2 tbsp.)

½ cup

PLAIN NONFAT YOGURT

⅔ cup

2 tablespoons

BUTTER or MARGARINE

2 tablespoons

1⅓ cups

ALL PURPOSE or BREAD FLOUR

1½ cups

2 cups

WHOLE WHEAT FLOUR

2¾ cups

2 tablespoons

DRY MILK

2 tablespoons

2 tablespoons

BROWN SUGAR, packed

2 tablespoons

1¼ teaspoons

SALT

1½ teaspoons

2 teaspoons

ACTIVE DRY YEAST

2¼ teaspoons

- or –

- or -

-or-

1½ 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.

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 ingredients; add yeast. Lock pan into bread maker

4.Program for whole wheat and desired crust color and loaf size settings. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.

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Contents Important Safeguards Electric Cord Statement Important Safety InstructionsImportant Tips to Keep in Mind When Making Bread are Important Information on Protecting Electronic ControlHelpful Hints for Successful Bread Baking 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 Bread Select Button Time Delay ButtonsBecoming Familiar with Control Panel Crust Color ButtonClean Before Using TOO HOT/TOO Cold WarningPage HOW to USE Dough Setting HOW to USE Time DelayStoring Bread Clean After Each USESlicing Bread Do not Immerse Bottom of Bread PAN in WaterRest Basic Whole Dough Specialty WheatMIX KneadTroubleshooting Guide Problem Possible Cause SolutionTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread BASIC/SPECIALTY Bread Setting OLD Fashioned White BreadFollow These Instructions for this Recipe EGG Bread Country White BreadPotato Bread Follow These Instructions for Recipes on thisHoney Oatmeal Bread Italian Herb BreadDill Bread Garlic Bread Classic RYE BreadPumpernickel RYE Bread French Bread Shredded Wheat BreadBran Bread Shredded Wheat CerealMULTI-GRAIN French Sourdough Starter RecipeTo USE and Maintain Sourdough Starter Sourdough Wheat Bread Sourdough TipsSourdough Bread Bread FlourGround Cinnamon Raisin BreadCinnamon Oatmeal Raisin Bread RaisinsCheese Bread PanettoneCHOPPED, Dried Apricots Apricot Almond BreadGround Nutmeg Stollen Fruit BreadWhole Wheat Bread Setting Wheat ‘N Yogurt BreadPlain Nonfat Yogurt Cracked Wheat Bread 100% Whole Wheat Bread50% Whole Wheat Bread Cracked Wheat CerealBUTTERMILK, 27 C Dough SettingButtermilk Wheat Bread Baking SodaCrescent Rolls HOW to Shape Dinner Rolls Using Basic and Wheat DoughBasic Dinner ROLLS/BREAD Sticks Ingredients FOUR-LEAF Clover RollsWheat Dinner Rolls Ingredients RYE Dinner Rolls IngredientsFollow These Instructions for the RYE Dinner Rolls Recipe ALL Purpose Flour Pizza DoughVegetable OIL Pizza SauceWater Follow These Instructions for the Focaccia RecipeTraditional French Bread CroissantsFollow These Instructions for the Croissant Recipe Cinnamon Rolls Bread MACHINE/FAST Rise Yeast FillingVegetable Shortening GroupvsrgRaised Doughnuts Follow These Instructions for the Raised Doughnuts Recipe
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