WestBend 41067 Instruction Manual - Page 6

■ VITAL WHEAT GLUTEN is the gluten protein which has been rinsed from wheat flour and then dried. Vital gluten will increase the protein content in flour to produce a higher loaf of bread with lighter texture. About the only time you may wish to consider adding vital gluten is for 100% whole wheat bread or recipes containing a high percentage of whole wheat or other whole grain flours or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the recipe. Check the dough during kneading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this is contains less protein and is less effective. Or, to increase the protein content, you can use a large egg as a substitute for vital gluten. Just 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. ■ CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf. Cinnamon can break down the structure of the dough, affecting height and texture, and 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 part of breadmaking is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. You may need to adjust your measuring habits, but the rewards for doing so will be great. Follow these very important tips: ■ READ the recipe first and organize the ingredients in the order in which they are added to the pan. Many bread disasters occur because an ingredient was left out or added twice. ■ DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients. ■ ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of pan to prevent liquid from seeeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This sequence is very important, especially when using the time delay to prevent yeast from getting wet before bread making begins. El ALWAYS use standard 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 inside of kitchen cabinet to measure at eye level. Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the height of the loaf PR Diagram 1 © ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingre- dients, especially flour. ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See Diagrams 2 and 3. SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times. Do not scoop measuring cups into dry ingredients, especially flour, as this will compressflour and result in short loaves. A Diagram 2 Lightly spoon dry ingredients into measuring cups, then level off Diagram 3 El ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses or water. The measurements MUST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4.