WestBend 41087 Instruction Manual - Page 6

■

BREAD

FLOUR

SHOULD

be

used

in

your

bread

maker

as

it

contains

more

gluten

-

forming

proteins

than

all-purpose

fl

our

and

will

provide

tall,

well

-formed

loaves

with

good

structure.

Several

different

brands

of

bread

fl

our

are

available

for

use

in

your

bread

maker.

■

WHOLE

WHEAT

FLOUR

can

be

used

in

your

bread

maker

at

the

special

whole

wheat

bread

setting.

Whole

wheat

fl

our

contains

the

entire

wheat

kernel,

including

the

bran

and

germ,

therefore,

breads

made

with

100

per-

cent

or

a

high

percentage

of

whole

wheat

fl

our

will

be

lower

in

height

and

heavier

in

texture

than

bread

made

with

bread

fl

our.

The

whole

wheat

bread

setting

on

your

machine

features

longer

knead

time

to

better

develop

the

struc-

ture

of

wheat

breads

for

optimum

results.

■

RYE

FLOUR

can

be

used

in

combination

with

bread

fl

our

in

the

preparation

of

rye

or

pumpernickel

bread.

However,

it

cannot

be

used

alone

as

it

does

not

contain

enough

pro-

tein

to

develop

adequate

gluten

for

structure.

SPECIAL

NOTES

ON

FLOUR:

How

to

make

minor

adjustments

for

dough:

All

fl

ours

are

affected

by

growing

conditions,

milling,

storage,

humidity

and

even

the

manufacturer.

While

not

visibly

different,

you

may

need

to

make

some

minor

adjust-

ments

when

using

different

brands

of

fl

our

as

well

as

compensating

for

the

humidity

in

your

area.

Always

store

fl

our

in

an

airtight

container.

Store

whole

grain

fl

ours

(whole

wheat,

rye)

in

a

refrigerator

to

prevent

them

from

becoming

rancid.

Measure

the

amount

of

fl

our

as

directed

in

each

recipe

but

make

any

adjustment

after

the

first

8

to

10

minutes

of

continuous

knead-

ing.

Feel

free

to

check

the

condition

of

the

dough

by

feeling

it

and

looking

at

it

during

the

knead

cycle

as

this

is

the

only

time

you

can

make

any

minor

adjustment

that

may

be

necessary

as

follows:

Open

door

and

touch

dough.

If

it

feels

a

lit-

tle

sticky

and

there

is

a

slight

smear

under

both

knead

bars,

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

fl

our.

Allow

it

to

work

in

before

making

any

further

adjustment.

If

dough

is

dry

and

the

machine

seems

to

be

laboring

during

kneading

or

the

dough

is

not

being

kneaded

between

the

two

bars,

add

one

tablespoon

lukewarm

water

at

a

time.

Once

again, allow

it

to

work

in

before

making

any

further

adjustments.

You

will

know

when

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

4

cups

of

bread

fl

our

for

the

2

pound

loaf

or

3

1

/

2

cups

bread

fl

our

for

the

1'/2

pound

loaf.

Breads

containing

whole

wheat,

cereals

or

oats

should

not

exceed

a

total

of

4

1

/

2

cups

for

the

2

pound

loaf

or

3

1

/

2

cups

for

the

1

1

/

2

pound

loaf.

CAUTION:

Be

careful

to

avoid

knead

bars

as

possible

finger

pinching

could

occur.

SUGAR

AND

OTHER

SWEETENERS

pro-

vide

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

liq-

uid

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

SWEETEN-

ERS

AS

A

SUBSTITUTE

FOR

SUGAR

AND

OTHER

NATURAL

SWEETENERS

AS

THE

YEAST

WILL

NOT

REACT

PROPERLY

AND

POOR

RESULTS

WILL

BE

OBTAINED.

MILK

enhances

fl

avor

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

80°F

before

adding

to

bread

pan.

Warm

in

a

glass

measuring

cup

in

microwave

or

in

a

small

pan

on

top

of

the

range

until

luke-

warm.

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

time

delay

feature

of

the

WestBend 41087 Instruction Manual - Page 6

WestBend 41087 Manual

Page 6 highlights