WEST BEND AUTOMATIC BREAD AND DOUGH MAKER WITH ONE HOUR BREAD CYCLE TABLE OF CONTENTS Important Safeguards……………………….1-2 Using Timer……………………………..12 Quick Start Steps for the First Loaf……….…..2 Cleanup………………………………….12 Tips on Using Machine……………………..3-4 Breakdown of Cycles……………………13 Ingredients and Measuring………………….4-6 Troubleshooting…………………….. 13-15 Using Bread Mixes………………………….6-7 Nutritional Information………………….16 Parts of Bread Maker………………………….7 Recipes……………………………….
IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL To protect bread maker’s electronic control against possible damage caused by surges in electrical power line, we recommend using a surge protector device, available in the electronics department of most discount/hardware stores.
2. HOW TO MEASURE Measuring ingredients the right way with the correct measuring cups and spoons is not important when making bread. See measuring section for more information. REMEMBER TO: • • • • • Always measure liquid ingredients in see-through measuring cup with graduated markings. Liquid should just reach marking on cup at “eye-level”, not above or below. For easier measuring, set cup on inside of top kitchen cabinet. Always use liquids at the correct temperature, lukewarm, between 75-85°F.
7. DO NOT EXCEED the ingredient capacity of the bread maker. See “KNOW YOUR INGREDIENTS” section in this booklet on pages 4 to 7. Use only fresh ingredients. 8. ALWAYS ADD INGREDIENTS in the order listed in recipes. Add liquid ingredients first, the butter or margarine next, followed by the dry ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients.
• • 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 75-85°F. DO NOT HEAT MILK ABOVE 100°F AS THIS COULD AFFECT THE YEAST. WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer feature of the bread maker as regular milk can spoil when left at room temperature for several hours.
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.
MAKE YOUR OWN MIXES To save time, money and energy, you can prepare your own bread mixes and store them in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag or sealable container. Label as to the type of bread and loaf size. When ready to use, let the flour mixture stand at room temperature 15 minutes, then add recommended liquids, the butter or margarine and then the dry flour mixture to pan.
MEASUREMENT EQUIVALENT CHART FLUID CUP = OUNCE = TBSP. = TSP. 1 = 8 = 16 = 48 7/8 = 7 = 14 = 42 3/4 = 6 = 12 = 36 2/3 = 5-1/3 = 10-2/3 = 32 5/8 = 5 = 10 = 30 ½ = 4 = 8 = 24 3/8 = 3 = 6 = 18 1/3 = 2-2/3 = 5-1/3 = 16 ¼ = 2 = 4 = 12 ¼ = 1 = 2 = 6 1/8 = 1 = 1 = 3 ½ = 1 = 3 ¼ = 1-2 = 1-1/2 HIGH ALTITUDE ADJUSTMENT Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly.
The select settings offered are: Basic White 0 1 2 3 Extend bake Whole Wheat Regular Large 1-1/2 lb Large dark 1-1/2 lb 4 5 6 Regular 1 lb. Large 1-1/2 lb Large rapid Specialty 7 8 9 10 11 12 French Sweet Dough Quick bread Jam One hour bread cycle The extend bake (0) setting allows you to lengthen baking time after completion of the cycle if needed. See page 12 for more information on this setting.
Typically E-H will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow chamber to cool down with cover open 10 to 15 minutes. Plug cord back into outlet, reprogram control and turn bread maker on. OTHER WARNINGS If E-L or E-S appear in display during use, bread maker is malfunctioning and needs repair. See “Warranty” for service information. CLEAN BEFORE USING Using handle, lift bread pan straight up to remove from machine.
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. SEL will flash in display. Press select button for type of bread being made. Program timer if being used. See instructions on pages 12. 5. Press start button once to turn machine on. When on, process time for setting will appear in display and colon between hours and minutes will flash. After bread maker has been turned on, programmed setting cannot be changed. To change setting, hold stop button down until alert sounds.
5. Press start button once to turn machine on. When turned on, the dough will be mixed, kneaded and allowed to rise. At this time, “End” will appear in display and audible alert will sound to let you know the dough is done. Unlock pan and remove from machine. Complete recipe following instructions. The bread maker will automatically turn itself off upon completion of the dough cycle. Unplug cord from electrical outlet after cycle is complete. HOW TO USE TIMER The timer can be used at all settings.
BREAKDOWN OF BREAD/DOUGH CYCLES SETTING Cycle REST* Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm Total *** Time Max Time Delay EXTEND BAKE 0 1 BASIC REG 1 lb 2 BASIC LARGE 1-1/2 lb 3 BASIC LARGE DARK 1-1/2 lb 4 WHOLE WHEAT REG.
5. Gnarly, knotted top, not smooth 6. Collapsed while baking. * * * Too much yeast. Not enough liquid. Too much flour * Tops of loaves may not all be perfectly shaped, however, this does not affect wonderful flavor of bread. May be caused from baking in high altitude. * * Exceeding capacity of bread pan. * * * Not enough salt used or omitted. Too much yeast or wrong type used. Warm, humid weather. 7. Loaves uneven, shorter on one end * Dough too dry and not allowed to rise evenly in pan. 8.
19. WHOOPS! Machine unplugged by mistake or power lost during use. How can I save the bread? 20. Loaf of bread is burned. 21. E-L or E-S appears in display and machine cannot be turned on. * If machine in knead cycle, reprogram to the same bread setting and turn machine back on, * If machine in rise cycle, remove dough from pan, shape and place in greased 9x5-inch loaf pan, cover and allow to rise until doubled. Bake in preheated conventional oven at 350 ° for 40 to 50 minutes or until golden brown.
OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture. Bread just like a Grandma used to make that now you can make, too! 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1 tablespoon 1 teaspoon 1-1/2 teaspoons - or 1 teaspoon INGREDIENTS MILK, 75-85°°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 9 ounces (1 cup + 2 Tbsp.
EGG BREAD 1 Pound Loaf** 5-1/2 ounces (2/3 cup) 1 1 tablespoon 2-1/4 cups 1 teaspoon 1-1/2 tablespoons 1-1/2 teaspoons - or 1 teaspoon INGREDIDENTS MILK, 75-85°°F EGG, large BUTTER or MARGARINE BREAD FLOUR SALT SUGAR ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 5-1/2 ounces (2/3 cup) 2 1-1/2 tablespoons 3 cups 1-1/2 teaspoons 2-1/2 tablespoons 2 Teaspoons - or 1-1/2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: BASIC WHITE (1, 2, 3) 3.
100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer rise time at wheat settings provide great results. If bread collapses during baking period, add 1 or 1-1/2 tablespoons vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in moth health food stores. 1 Pound Loaf INGREDIDENTS 1-1/2 POUND LOAF 5 ounces (1/2 cup + 2 Tbsp.) 7-1/2 ounces (3/4 cup + 3 Tbsp.
FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be! 1 Pound Loaf 7 ounces (3/4 cup + 2 Tbsp.) 1 tablespoon 2-1/2 cups 1 teaspoon ¾ teaspoon 1teaspoon - or ¾ teaspoon INGREDIENTS WATER, 75-85°°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 9-1/2 ounces (1 cup + 3 Tbsp.
RAISIN BREAD What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day. 1 Pound Loaf INGREDIDENTS 1-1/2 Pound Loaf 6-1/2 ounces (3/4 cup + 1 Tbsp) 9-1/2 ounces (1 cup + 3 Tbsp.
DOUGH SETTING • • • • • • • • • • • The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and then letting it rise about 60 minutes. Then the dough is removed from the pan, shaped as desired and allowed to rise at room temperature before baking in your own oven. The timer can be used with recipes with the symbol. Active dry, bread machine or fast rising yeast may be used in the recipes.
BASIC DINNER ROLLS/BREAD STICKS Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even bread sticks for fun! Makes between 2 and 3 dozen rolls depending on shape made. Freeze any left-over rolls for another time.
HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: Divide dough into 4 equal pieces Roll each piece into a circle ¼-inch thick. 1. Cut each circle into 6 pie shaped wedges 2. Roll each wedge from wide end to narrow tip. 3. Curve ends to form crescent. Place on greased cookie sheets, about 1-inch apart. Cover and let rise until double in size. Makes 2 dozen. FOR CLOVERLEAF ROLLS Divide dough into 54 equal sized pieces Roll each piece into a ball. 1.
PIZZA DOUGH The single curst recipe will make enough dough for a 12- to 14 inch pizza. Crust will be thicker in a 12-inche pan, thinner in a 14-inch pan, or use a large cookie sheet. The double crust recipe will make enough dough for two 12- or 14 inch pizzas, again, the crust will be thicker in the smaller pan, or use two cookie sheets. Top pizza with your favorite sauce and toppings.
CINNAMON ROLLS No one can resist these taste-tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and then baked in the morning if desired. Just let rolls sit at room temperature at least 30 minutes before baking. Makes 12 large rolls. INGREDIENTS 6-1/2 ounces (3/4 cup + 1 Tbsp.) 1 4 tablespoons 3 cups 3 tablespoons ½ teaspoon 2 teaspoons - or 1-1/2 teaspoons FILLING ¼ cup ¼ cup 2 teaspoons ½ teaspoon 1/3 cup SELECT SETTING TO USE: dough (9) 1.
TRADITIONAL FRENCH BREAD Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf. INGREDIENTS 9 ounces (1 cup + 2 Tbsp.) 1 tablespoon 3 cups 1-1/2 teaspoons 1-1/4 teaspoon 2 teaspoons - or 1-1/2 teaspoons 1 1 teaspoons SELECT SETTING TO USE: dough (9) WATER, 75-85°°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST EGG WHITE, slightly beaten WATER POPPY or SESAME SEEDS for garnish 2. Add bread flour, sugar and salt to pan.
NUT BREAD This is the master recipe of which variations can be created as provided below. Always make sure to grease the inside of pan and knead bar with shortening before adding ingredients and allow bread to cool in pan on rack for at least 15 minutes to ensure good release.
MAKING YOUR OWN QUICK BREAD RECIPES: Your own quick bread recipes may be prepared in your bread maker at the quick bread setting following these guidelines. • • • • • • • • • • • • • • • • • • Generously grease inside of pan and knead bar with vegetable shortening. If using butter or margarine, it must be softened and cut into small pieces for thorough blending. Do not attempt to use refrigerated butter or margarine as it will not be mixed thoroughly.
ONE HOUR BREAD CYCLE 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 bread cycle as it is used differently than the other bread settings on your machine. • • • • • • • • • • • • • • Use fast rising, instant blending or bread machine yeast. Use 3 teaspoons yeast for a 1-1/2 pound loaf; 2-1/4 teaspoons yeast for a 1 pound loaf.
OLD FASHION WHITE BREAD Made with milk for a tender crust and fine texture. Bread just like Grandma used to make. Now you can make it too! 1 Pound Loaf INGREDIDENTS 1-1/2 Pound Loaf 6 ounces (3/4 cup) 9 ounces (1 cups + 2 Tbsp.
RAISIN BREAD Warm from the bread maker or toasted. A great way to start the day. 1 Pound Loaf INGREDIDENTS 6 ounces (3/4 cup) WATER, 75-85°°F 1 tablespoon BUTTER or MARGARINE 2 cups BREAD FLOUR 1-1/2 tablespoons DRY MILK 1-1/2 tablespoons SUGAR ½ teaspoon SALT ½ teaspoon GROUND CINNAMON 2-1/4 teaspoons FAST RISE / BREAD MACHINE YEAST 1/3 cup RAISINS ¼ cup CHOPPED NUTS, optional 1-1/2 Pound Loaf 9 ounces (1 cups + 2 Tbsp.
FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be. 1 Pound Loaf INGREDIDENTS 6 ounces (3/4 cup) WATER, 75-85°°F 1 tablespoon BUTTER or MARGARINE 2 cups BREAD FLOUR 1-1/2 teaspoons SUGAR ½ teaspoon SALT 2-1/4 teaspoons FAST RISE / BREAD MACHINE YEAST 1-1/2 Pound Loaf 9 ounces (1 cups + 2 Tbsp.
90 DAY WARRANTY Your West Bend Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge. This warranty gives you specific legal rights and you may also have other rights which vary from state to state. This warranty does not cover damage caused by misuse, abuse or alterations to the Bread Maker.
