WestBend 41088 Instruction Manual - Page 24

BASIC OR SWEET BREAD SETTINGS • The recipes in this section can be made at the basic or sweet bread settings. The time delay can be used with the recipes with the®symbol. • If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pail with liquid for faster blending. • Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins. • Use LUKEWARM water, about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can kill the yeast. • MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use the light or dark crust color setting the next time you prepare the recipe. • An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will prevent these added ingredients from becoming overmixed or crushed. Simply open door when alert sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply ignore this alert. • If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough softens. Do not add too much extra water as this can cause the bread to collapse or be underbaked. The bread dough should be soft and a bit sticky to the touch after kneading. See "SPECIAL NOTES ON FLOUR" section for more details on page 5. HONEY OA EAL BREAD ••• 0 Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all-purpose bread. 172 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1'/4 cups) 2 tablespoons 2 tablespoons 2'/= cups 1 cup 2 tablespoons 11/4 teaspoons 2 teaspoons -or1 1/2 teaspoons WATER, 80°F HONEY BUTTER or MARGARINE BREAD FLOUR OATS, quick or old-fashioned DRY MILK SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 13 ounces (11/2 cups + 2 Tbsp.) 2 tablespoons 2 tablespoons 3'/2 cups 1 cup 2 tablespoons 11/2 teaspoons 21/4 teaspoons -or2 teaspoons BREAD SELECT SETTING TO USE: basic Ei Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. Add liquid ingredients and butter to pan. El Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. 4 Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. EEI