West Bend L4805 manual

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the humidity in your area. Always store flour in an airtight container. Store whole grain flours (whole wheat, rye) in refrigerator to prevent them from becoming rancid.

Measure the amount of flour as directed in the recipe, but make any adjustments after the first 8-10 minutes of kneading as follows: if the dough does not form into a ball and is more like a batter in consistency, more flour will need to be added. Add 1 tablespoon of flour at a time until dough forms into a soft ball and is not sticky to the touch. If too much flour has been added and the mixture will not form into a ball, add 1 teaspoon of lukewarm water at a time, allowing the water to be kneaded into the dough before adjusting further until a soft ball of dough forms. You can typically tell by the appearance of the dough when it is just right as the dough will be soft in appearance, but will not be sticky to the touch, and the sides and bottom of the bread pan will be clean.

Do not exceed 3 cups of all purpose or bread flour for the 1½ pound loaf or 2 cups all purpose bread flour for the 1 pound loaf. Breads containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf; 2½ cups for the 1 pound loaf.

SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give the crust a golden color. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring the sweetener; it will slide right out.

DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND OTHER NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY AND POOR RESULTS WILL BE OBTAINED.

MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or canned evaporated milk) can be used in making bread Refrigerated milk MUST ALWAYS be warmed to about 95°F/33°C before adding to the bread pan. Heat milk in glass measure in the microwave or in a small pan on top of the range until lukewarm, but not hot. Use a thermometer to measure the temperature accurately. DO NOT OVERHEAT the milk, above 110°F/43°C, as this can kill the yeast.

WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the delay start timer of your bread maker as regular milk will spoil when left at room temperature for several hours.

Always use lukewarm water, about 95°F/35°C for best results. Do not use warm or hot water, above 110°F/43°C, as this can kill the yeast.

Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid will be needed as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose moisture.

Water and milk are interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water.

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Contents Important Safeguards Automatic Bread & Dough MakerStore Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Settings Time to complete in Hours and Minutes Bread Select ButtonClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Clean After Each USE Can be removedBasic Whole Dough Specialty WheatSpecial Notes Special Note BakeTroubleshooting Guide Problem Possible CauseSolution Problem Possible Cause Dark crust setting usedProblem Possible Cause Problem Possible Cause Solution Bread Flour OLD Fashioned White BreadIngredients SugarPotato Bread Country White BreadDRY Milk ALL Purpose orEGG Bread Butter or MargarineOatmeal Bread Dill Bread Honey Oatmeal BreadHoney Dill WeedGarlic Powder Garlic BreadDried Parsley Flakes Classic RYE BreadMolasses Dijon RYE BreadVegetable OIL Dijon Style MustardButtermilk 95F/35C Pumpernickel RYE BreadDried Onion Soup Bread Dried Onion SOUP/RECIPE MIXCanned Pumpkin Pumpkin NUT BreadEvaporated Milk Ground NutsFrench Bread Available at health Food stores MULTI-GRAIN French BreadGrain Cereal MULTI-GRAIN BreadCheese Italian HerbGrated Parmesan Italian SeasoningCinnamon Oatmeal Raisin Bread CinnamonRaisins Ground CinnamonCheese Bread Shredded SharpWhole Wheat Bread Setting 100% Whole Wheat Bread Half Whole Wheat BreadCereal Cracked Wheat BreadCracked Wheat Whole Wheat OAT Bran BreadBaking Soda Buttermilk Wheat BreadBUTTERMILK, 95F/35C Bread MachinDough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt Tablespoons Butter or Margarine Teaspoons Basic Dinner ROLLS/BREAD SticksTeaspoon ½ teaspoonsFor Cloverleaf Rolls Slightly Beaten EGG WhiteFor Parker House Rolls For FOUR-LEAF Clover RollsFor Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon Coarse SALT, Optional RYE Dinner RollsBread MACHINE/ Fast Rise Yeast Pizza Dough¼ cups Whole Wheat Pizza Dough½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons ½ teaspoonGrated Parmesan Cheese FocacciaOlive OIL Rosemary LeavesCroissants ButterCold BUTTER, sliced thin Page ⅓ cup Cinnamon RollsFilling MeltedRaised Doughnuts Vegetable ShorteningBagels Soft Pretzels Coarse SaltRowlands@alliedcoffee.com Service@factoryoutletappliance.com
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