WestBend 41087 Instruction Manual - Page 11

Adapting, Favorite, Bread/dough, Recipes

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MEASUREMENT EQUIVALENT CHART CUP 1 = FLUID OUNCE = TABLESPOON - = 8 = 16 = = 7 = 14 = = 6 = 12 = 2A = 5'/3 = 102A , = 5 = 10 = = 4 = 8 = 3/8 = 3 = 6 = Y3 = 22/3 = 5%3 = 1/ 4 2 = 4 = 1/8 = 1 = 2 = 1/2 = 1 - TEASPOON 48 42 36 32 30 24 18 16 12 6 3 /1 4 Y2 --= 1% HIGH ALTITUDE ADJUSTMENT Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by 14/ teaspoon at a time until you find the right amount. You can also reduce For each cup offlour used in recipe use: 3 ounces liquid 12/ tablespoon fat 1/2scant 12/ teaspoon salt tablespoon sweetener '/2 teaspoon active dry or bread machine/fast rise yeast For example, based on the formula above using 4 cups of flour, start with: 12 ounces liquid the amount of liquid by a teaspoon or two. 2 tablespoons fat Some experimentation will be needed when 4 cups bread flour using your bread maker at high altitudes. Make notes on the amount of yeast and 112/ teaspoons salt 2 tablespoons sweetener liquid used for future reference. 2 teaspoons active dry or bread machine/fast rise yeast ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows: Add ingredients to the pan in recommended sequence: liquids first, followed by fat, then all dry ingredients except yeast. Level dry ingredients in pan, make a slight well and add the yeast to well. Program for basic setting, medium crust and correct loaf size setting. After 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear of dough under the knead bars. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and motor is laboring, add one (1) tablespoon liquid at a time until the dough becomes more pliable. 10

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MEASUREMENT
EQUIVALENT
CHART
CUP
=
FLUID
OUNCE
=
TABLESPOON
-
TEASPOON
1
=
8
=
16
=
48
=
7
=
14
=
42
=
6
=
12
=
36
2
A
=
5'/3
=
10
2
A
,
32
=
5
=
10
=
30
=
4
=
8
=
24
3
/
8
=
3
=
6
=
18
Y3
=
2
2
/
3
=
5%3
=
16
1
/
4
2
=
4
=
12
1
/
8
=
1
=
2
=
6
1
/
2
=
1
-
3
1
/
4
Y2
--
=
1%
HIGH
ALTITUDE
ADJUSTMENT
Reduced
air
pressure
at
high
altitudes
causes
yeast
gases
to
expand
more
rapidly
and
the
dough
to
rise
more
quickly.
The
dough
can
rise
so
much
that
when
it
begins
to
bake,
it
will
collapse
due
to
overstretching
of
the
gluten
structure.
To
slow
the
rising
of
the
dough
at
high
altitudes,
reduce
the
amount
of
yeast
by
1
/
4
teaspoon
at
a
time
until
you
find
the
right
amount.
You
can
also
reduce
the
amount
of
liquid
by
a
teaspoon
or
two.
Some
experimentation
will
be
needed
when
using
your
bread
maker
at
high
altitudes.
Make
notes
on
the
amount
of
yeast
and
liquid
used
for
future
reference.
ADAPTING
YOUR
FAVORITE
BREAD/DOUGH
RECIPES
After
you
have
prepared
some
of
the
recipes
in
this
book,
you
may
wish
to
adapt
some
of
your
favorite
conventional
bread
recipes
to
the
bread
maker.
Some
experimentation
will
be
required
on
your
part
and
you
will
need
to
check
the
condition
of
the
dough
during
the
knead
cycle
for
any
minor
adjustment
that
may
be
needed
in
liquid
or
fl
our.
Either
use
one
of
the
recipes
in
this
book
that
is
similar
to
your
recipe
as
a
guide,
or
use
the
formula
that
follows:
For
each
cup
of
flour
used
in
recipe
use:
3
ounces
liquid
1
/
2
tablespoon
fat
scant
1
/
2
teaspoon
salt
tablespoon
sweetener
teaspoon
active
dry
or
bread
machine/fast
rise
yeast
For
example,
based
on
the
formula
above
using
4
cups
of
fl
our,
start
with:
12
ounces
liquid
2
tablespoons
fat
4
cups
bread
fl
our
1
1
/
2
teaspoons
salt
2
tablespoons
sweetener
2
teaspoons
active
dry
or
bread
machine/fast
rise
yeast
Add
ingredients
to
the
pan
in
recommended
sequence:
liquids
first,
followed
by
fat,
then
all
dry
ingredients
except
yeast.
Level
dry
ingredients
in
pan,
make
a
slight
well
and
add
the
yeast
to
well.
Program
for
basic
setting,
medium
crust
and
correct
loaf
size
setting.
After
10
minutes
of
continuous
kneading,
check
the
condition
of
dough.
It
should
be
soft,
a
bit
sticky
with
a
slight
smear
of
dough
under
the
knead
bars.
If
too
wet
and
sticky,
add
one
(1)
tablespoon
of
fl
our
at
a
time
until
dough
gathers
into
a
ball
and
does
not
cling
to
sides
of
pan.
If
too
dry
and
motor
is
laboring,
add
one
(1)
tablespoon
liquid
at
a
time
until
the
dough
becomes
more
pliable.
1
/
2
'/2
10