West Bend L5005 Groupvsrg, Raised Doughnuts, Vegetable Shortening, Not Valid in Mexico

Page 39

RAISED DOUGHNUTS

 

Bread Select Setting: dough

INGREDIENTS

 

 

 

 

 

 

 

 

 

 

 

 

6 ounces (¾ cup)

MILK, 27° C

 

Recipe makes 1½ dozen.

 

2 ounces (¼ cup)

WATER, 27° C

 

 

 

 

1

EGG, large

 

 

 

 

 

4 tablespoons

VEGETABLE SHORTENING

 

 

 

 

3½ cups

ALL PURPOSE or BREAD FLOUR

 

 

 

 

¼ cup

SUGAR

 

 

 

 

 

1 teaspoon

SALT

 

 

 

 

 

2 teaspoons

BREAD MACHINE/FAST RISE YEAST

 

 

 

 

 

VEGETABLE OIL, for frying donuts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FOLLOW THESE INSTRUCTIONS FOR THE RAISED DOUGHNUTS RECIPE

 

BREAD SELECT SETTING TO USE: dough

6. Fry 3 to 4 doughnuts at a time in 3 inches of

 

 

 

1. Add liquid ingredients and shortening to pan.

vegetable oil, preheated to 190°C. Turn doughnuts over

 

 

2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients,

as they rise to the surface. Fry 2 to 3 minutes until

 

 

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

golden brown on both sides. Remove and place on

 

 

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

paper towel to drain. Continue frying doughnuts. Frost

 

 

bread maker

 

or sugar as desired.

 

 

4. Program for dough. Start bread maker. When done, unlock pan

**For best results, use FAST RISE or BREAD

 

 

from bread maker. Place dough on floured surface then let rest 15

 

 

minutes.

 

MACHINE YEAST for lighter, fluffier doughnuts. If

 

 

5. Roll dough into a rectangle, about ½-inch thick. Cut with doughnut

Active Dry Yeast is used, additional rising time may be

 

 

cutter. Leave on counter to rise, covered. Knead together scraps of

necessary. Use 3 teaspoons active dry yeast for this

 

 

dough, let rest 10 minutes and reroll. Cut into doughnuts. Let

recipe.

 

 

doughnuts rise, covered in warm, draft-free place for 30 to 45 minutes

 

 

 

 

 

or until double in size.

 

 

 

 

 

 

 

 

 

 

 

 

1 YEAR WARRANTY

Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for one year 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.

The West Bend Company

SPECIFICATIONS: 120 V AC, 60 Hz

Attn: Housewares Customer Service

Heater – 430 Watts

P.O. Box 2780

Motor – 145 Watts

West Bend, WI. 53095-2780

 

REPLACEMENTS PARTS AVAILABLE

Please contact one of the following authorized service centers for your part needs.

Rowland’s Appliance

GROUPVSRG

Factory Outlet Small Appliance

375 Saskatoon Street

333 M. Chemin du Tremblay

948 St. James Street

London, Ontario N5W 4R4

Boucherville, PQ J4B 7M1

Winnipeg, MB R3H 0K3

1-800-567-5550

1-800-561-7750 Ext. 239

1-866-547-3746

allied@lweb.net

levesque@boutikelectrik.com

service@factoryoutletappliance.com

L5005-5345

NOT VALID IN MEXICO

WEST BEND® C

 

 

 

38

 

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Contents Electric Cord Statement Important Safety Instructions Important SafeguardsImportant 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 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 Crust Color Button Time Delay ButtonsBecoming Familiar with Control Panel Bread Select ButtonTOO HOT/TOO Cold Warning Clean Before UsingPage HOW to USE Time Delay HOW to USE Dough SettingDo not Immerse Bottom of Bread PAN in Water Clean After Each USESlicing Bread Storing BreadKnead Basic Whole Dough Specialty WheatMIX RestProblem Possible Cause Solution Troubleshooting GuideTroubleshooting 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 Follow These Instructions for Recipes on this Country White BreadPotato Bread EGG BreadHoney Oatmeal Bread Italian Herb BreadDill Bread Garlic Bread Classic RYE BreadPumpernickel RYE Bread Shredded Wheat Cereal Shredded Wheat BreadBran Bread French BreadMULTI-GRAIN French Sourdough Starter RecipeTo USE and Maintain Sourdough Starter Bread Flour Sourdough TipsSourdough Bread Sourdough Wheat BreadRaisins Raisin BreadCinnamon Oatmeal Raisin Bread Ground CinnamonPanettone Cheese BreadStollen Fruit Bread Apricot Almond BreadGround Nutmeg CHOPPED, Dried ApricotsWhole Wheat Bread Setting Wheat ‘N Yogurt BreadPlain Nonfat Yogurt Cracked Wheat Cereal 100% Whole Wheat Bread50% Whole Wheat Bread Cracked Wheat BreadBaking Soda Dough SettingButtermilk Wheat Bread BUTTERMILK, 27 CFOUR-LEAF Clover Rolls HOW to Shape Dinner Rolls Using Basic and Wheat DoughBasic Dinner ROLLS/BREAD Sticks Ingredients Crescent RollsWheat Dinner Rolls Ingredients RYE Dinner Rolls IngredientsFollow These Instructions for the RYE Dinner Rolls Recipe Pizza Sauce Pizza DoughVegetable OIL ALL Purpose FlourCroissants Follow These Instructions for the Focaccia RecipeTraditional French Bread WaterFollow These Instructions for the Croissant Recipe Bread MACHINE/FAST Rise Yeast Filling Cinnamon RollsFollow These Instructions for the Raised Doughnuts Recipe GroupvsrgRaised Doughnuts Vegetable Shortening
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