West Bend L5141 manual ONE-HOUR Bread Express

ONE-HOUR BREAD EXPRESS™

Your bread maker has a special cycle for making fresh, hot bread in just one hour. For best results, follow these guidelines for the one- hour setting as it is used differently than the other bread settings on your machine:

Use fast rising yeast such as RED STAR® Quick Rise™, rapid rise, instant blending or bread machine yeast. Use 3 teaspoons yeast for a 1½ pound loaf; 2¼ teaspoons yeast for a 1 pound loaf. Do not use active dry yeast as short loaves ob bread will be obtained at the one- hour setting.

Use hot liquids, in the range of 115-125°F for faster activation of the yeast. If cooler liquid is used, short loaves of bread will be obtained. If hotter liquid is used, the yeast can be killed. Use special thermometer included with bread maker or other thermometer to measure liquid temperature for best results. See backside of thermometer included in machine for proper use.

Use less salt. Salt controls the activity of the yeast and using less at the one-hoursetting will result in a higher loaf. Some salt must be used, so do not eliminate it completely as this will affect both the taste and texture of the bread. Use 1-teaspoon salt for a 1½ pound loaf; ½ teaspoon for a 1 pound loaf.

Other ingredients, such as flour, sugar, dry milk, salt, butter, etc., should be at room temperature. Yeast can be at room temperature or used directly from the refrigerator.

Always use bread flour. Bread recipes should contain at least 50% bread flour when made at the one-hoursetting. Do not attempt to make 100% whole wheat or other natural grain breads at this setting, as poor results will be obtained.

Use same measuring technique for ingredients as recommended for the other bread settings.

The delay timer can not be used at the one-hour setting as the liquid would become too cool to activate the yeast properly if left at room temperature several hours before the bread making process begins.

An alert will sound during the knead cycle to add ingredients such as raisins, nuts, etc., if recommended in the recipe. If ingredients are not to be added, ignore this alert.

Do not open cover unless needed during the bread making process as this can affect the loaf being made.

If loaf of bread is difficult to remove from pan immediately after baking, let bread sit in pan 5 minutes to loosen. Shake bread out of pan and cool on rack at least 15 minutes before slicing.

If bread is not removed from machine immediately after baking, machine will go into automatic keep warm mode for up to 3 hours.

If making several consecutive loaves of bread at the one-hoursetting, turn machine off and allow to cool with the cover open for at least 20 minutes. This will allow control to cool down for accurat4e sensing of temperature, which is critical for the one-hoursetting.

A crack may form on top of crust, which is caused by higher temperatures at the one-hoursetting.

Loaves of bread made at the one-hoursetting will be about 1 inch shorter than loaves made at other bread settings which is normal. Bread mixes may be used at the one-hoursetting with some adjustment needed as follows:

1.Use mixes that weigh 14 ounces or more (net weight will be printed on box).

2.Use hot water, between 115-125°F.Use thermometer included with machine or other thermometer to measure temperature of water.

3.ADD 1½ extra teaspoons fast rising, instant blending or bread machine yeast to what is already included in the mix. If extra yeast is not added, the loaf will be short. Yeast does not need to be the same brand – different brands of yeast can be combined.

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