West Bend L5005 Using Bread Mixes in Your Bread Maker, Make Your OWN Mixes

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•DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients.

•ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of pan to 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. A “looks close enough” measurement can spell disaster in bread making.

SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet to measure at eye level.

Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the height of the loaf.

2.ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. Dry measuring cups are those that nest together.

ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See Diagrams 2 and 3.

SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.

All ingredients measured in measuring spoons must be level, not rounded or heaping.

3.ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses or water. The measurements MUST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4. DO NOT USE TABLEWARE AS MEASURING SPOONS as these vary in size and will not be accurate.

USING BREAD MIXES IN YOUR BREAD MAKER

Pre-packaged bread mixes can be used in your bread maker. Follow the directions for making a 1½ pound loaf or 2 pound loaf. Use the basic/specialty bread setting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the whole wheat bread setting. Add the recommended amount of liquid to the bread pan first, then flour mixture and finally the yeast.

Select desired crust color, loaf size and start the bread maker. The time delay feature can be used with bread mixes providing no perishable ingredients are used such as milk and eggs, which can spoil when left at room temperature for several hours.

MAKE YOUR OWN MIXES

To save time, money and energy, you can prepare your own mixes and store them in the refrigerator until ready to use. Simply measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or seal-able container. Label the type of bread and loaf

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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 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 OLD Fashioned White Bread BASIC/SPECIALTY Bread SettingFollow These Instructions for this Recipe Follow These Instructions for Recipes on this Country White BreadPotato Bread EGG BreadItalian Herb Bread Honey Oatmeal BreadDill Bread Classic RYE Bread Garlic BreadPumpernickel RYE Bread Shredded Wheat Cereal Shredded Wheat BreadBran Bread French BreadSourdough Starter Recipe MULTI-GRAIN FrenchTo 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 ApricotsWheat ‘N Yogurt Bread Whole Wheat Bread SettingPlain 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 RollsRYE Dinner Rolls Ingredients Wheat 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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