WestBend 41047 Instruction Manual - Page 3

• FLOUR is the main ingredient in making bread. It provides structure and food for the yeast. Several different types of flour can be used in your bread maker, but DO NOT USE all-purpose flour, cake flour or self-rising flour as poor results will be obtained. BREAD FLOUR SHOULD be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will provide tall, well formed loaves with good structure. Several different brands of bread flour are available for use in your bread maker. • WHOLE WHEAT FLOUR can be used in your bread maker at the whole wheat setting. This flour contains the entire wheat kernel, including the bran and germ; therefore, breads made with 100% or a high percentage of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour. The whole wheat setting on your machine has a longer knead time to better develop the structure of wheat breads for optimum results. • RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure. SPECIAL NOTE ON FLOUR - How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity and even the manufacturer. While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store flour in an air-tight container. Store whole grain flours (whole wheat, rye) in refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading. Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment: • Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is necessary. • If dough is very sticky, clinging to the sides of pan or in one corner, and is more like a batter than a dough, add one tablespoon flour. Allow it to work in before making any further adjustment. • If dough is dry and the machine seems to be laboring during kneading, add one-teaspoon lukewarm water at a time. Once again, allow it to work in before making any further adjustments. • The dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight residue on your fingers-the feel of perfect dough. The bottom of the bread pan will also be clean of any dough residue. • DO NOT EXCEED 3 cups of bread flour for the 1½ pound loaf or 2 cups 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 or 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. This will help the liquid sweeteners 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. Refrigerated milk must always be warmed to 75-85° F before adding to bread pan. Warm in a glass-measuring cup in microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 110° 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 as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-85° F, for best results. DO NOT USE WATER ABOVE 110° F AS THIS COULD AFFECT THE YEAST. Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid may 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. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed. Water and milk are mostly interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Check dough during the knead cycle for any minor adjustments. Slightly more milk may be needed when substituting for water. 3