West Bend L5005 Adapting Your Favorite BREAD/DOUGH Recipes, High Altitude Adjustment

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size. When ready to use, let the flour mixture stand at room temperature 15 minutes. Add recommended liquids, then the dry flour mixture to pan. Level and add yeast to the center. Program and start the bread maker. Use time delay if recipe recommends its use.

ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES

After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments needed. Either use on of the recipes in this book that is similar to your recipe as a guide, or use this formula:

For each cup of flour used in recipe use:

For Example, based on the formula to the left using 4 cups of flour start with:

3 ounces liquid, 75-85° F

12 ounces liquid, 75-85° F

½ tablespoon sweetener

2 tablespoons fat

½ teaspoon salt

4 cups of bread flour

½ tablespoon fat (butter/margarine)

1½ teaspoons salt

scant ¾ teaspoon active dry or

2 tablespoons sweetener

½ teaspoon bread machine/fast rise yeast

2 teaspoons active dry yeast or bread machine/fast rise yeast

Add ingredients to pan in recommended sequence: liquids first, then fat, then all dry ingredients except yeast. Level dry ingredients in pan. Make a slight well and add yeast to well. Program for basic/specialty setting, medium crust and correct loaf size setting. After 8 to 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear under the knead bars. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and motor is laboring, add one (1) tablespoon liquid at a time until the dough becomes more pliable. Do not exceed 4 cups of flour for a 2 lb. loaf; 3 to 3⅓ cups of flour are needed for a 1½ lb. loaf to evenly fill the pan.

HIGH ALTITUDE ADJUSTMENT

Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by 2 to 3 teaspoons. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.

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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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