WestBend 41067 Instruction Manual - Page 23

ONE-HOUR BREAD EXPRESSTM 2111OH-3NO/1V3HM 31OH The one-hour bread setting is used to bake yeast breads in just one hour. It is very important to follow the guidelines below for yeast, liquid temperatures and salt quantities for best results at this setting. INSTRUCTIONS See "Basic Steps in Making Bread" on page 10. SPECIAL NOTES • Use 3 teaspoons fast rising yeast such as RED STAR® Quick•Rise- , rapid rise, instant blending or bread machine yeast for both the 11A and 2 pound loaves. Do not use active dry yeast as short loaves will be obtained at the one-hour setting. • Use hot liquids, from 115-125°F for faster activation of yeast. If cooler liquids are used, short loaves will be obtained. If hotter liquids are used, the yeast can be killed. Use thermometer included with machine or other thermometer to measure liquid temperatures. See thermometer included with machine for proper use. • Use less salt. Salt controls the activity of the yeast; using less at this setting 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. Use 1 teaspoon salt for both the 1V and 2 pound loaves. • Ingredients such as flour, sugar, dry milk, salt and butter should be at room temperature. Yeast can be room temperature or used directly from the refrigerator. • Always use bread flour. Recipes should contain at least 50% bread flour when made at this setting. Do not attempt to make 100% whole wheat or other natural grain breads at this setting as poor results will be obtained. • Time delay cannot be used at this setting. The liquid would be too cool to activate the yeast properly if left at room temperature several hours before the bread making process begins. • Do not open cover unless needed during the bread making process as it affects the loaf. • An alert will sound during knead cycle to add ingredients such as raisins, etc. If these are not called for in recipe, ignore the alert. • If loaf is difficult to remove from pan immediately after baking, let it 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 consecutive loaves of bread at this setting, turn machine off to cool with the cover open for at least 20 minutes. This will allow control to cool for accurate sensing of temperature which is critical for the one-hour setting. • A crack may form on top of crust which is caused by higher temperatures at this setting. • Bread made in one hour will be about 1 inch shorter with denser texture than loaves made at other bread settings which is normal. USING BREAD MIXES AT THE ONE-HOUR SETTING Bread mixes may be used at the one-hour setting with the following adjustments. Please note that some variation will be occur due to the difference in the amount of salt (sodium) in bread mixes. Scratch recipes in this section will provide the best results due to accurate salt measurement. 1) Use mixes that weigh 14 ounces or more . (Net weight will be printed on box.) 2) Use hot water, between 115-125°E Use thermometer included with machine or other thermometer to measure temperature of water. 3) ADD 1'/2 extra teaspoons fast rising, instant blending or bread machine yeast to the yeast included with 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.