West Bend L5203 quick start Measuring Ingredients the KEY to Successful Bread Making

Or, you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add it to the liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (1/4 cup). Again, check the condition of the dough during the knead cycle for any minor adjustment that may be needed.

•SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf obtained. Cinnamon can break down the structure of the dough, affecting height and texture, where as, garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe, don’t be generous.

MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING

The most important step in using your bread maker is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. You may need to change your measuring habits some, but the rewards for doing so will be great – wonderful loaves of bread you will be proud of and that everyone will enjoy.

Follow these VERY IMPORTANT tips when measuring ingredients:

•READ through the recipe and organize the ingredients you will need in the order they are added to your bread pan. Many bread disasters occur because an ingredient was left out or added twice.

•USE standard kitchen measuring cups and spoons and follow the steps below:

1.ALWAYS use glass or plastic “SEE THROUGH” liquid measuring cups to measure liquids. See Diagram 1. 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 side of kitchen cabinet for easier measuring at eye-level.

Liquid level must be exactly to measurement mark on glass or plastic liquid measuring cups. Using too much or too little liquid will affect the height of the loaf.

2.ALWAYS use standard dry measuring cups for measuring cups for measuring all dry ingredients, especially flour. Dry measuring cups are those that nest together.

Always spoon dry ingredients into the specified measuring cup, then level off top with knife. All measurements must be level. Do not scoop measuring cups into dry ingredients, especially flour. This will compress the ingredients into the cup and cause the dough to be dry which will result in a short loaf of bread.

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

3.Always use standard measuring spoons for measuring ingredients such as yeast, salt, sugar and dry milk as well as small amounts of honey, molasses or water. Again, the measurements MUST BE LEVEL, not rounded or heaping as this little bit of a 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.

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

USING BREAD MIXES IN YOUR BREAD MAKER

Pre-packaged bread mixed can be prepared in your bread maker. Follow the directions for making a 1-1/2 pound loaf. Use the basic white large 1-1/2 lb. bread setting for most mixes unless preparing a 100 percent whole wheat or natural grain mix, which would require the whole wheat large 1-1/2 lb. bread setting. Add the recommended amount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Start the bread maker. The timer feature can be used with bread mixes providing no perishable ingredients are used, such as milk, eggs, etc., which can spoil when left at room temperature for several hours. Bread mixes can also be made at one hour bread cycle with some adjustments needed. See page 30 for more details on using bread mixes at the one hour bread cycle.

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