West Bend L5141 Bread Maker User Manual


 
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Use LUKEWARM water, 75-85°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can affect
the yeast.
MILK MUST BE WARMED to about 75-85°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 affect the yeast. Allow to cool if too hot or add a
little cold milk to cool it off.
If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
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, such as raisins and nuts, from being over mixed or crushed. Simply open cover when alert sounds and
add the ingredients. Close cover. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply
ignore this alert.
Make sure to remove the dough from pan after completion of cycle. An audible alert will sound and the machine will automatically turn
off when the dough cycle is complete. If the dough is left inside the machine, it will continue to rise and could over rise if left inside long
enough, possibly flowing into the oven chamber.
Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting, however, do not exceed four (4)
cups of flour as the dough may not be kneaded properly. Some minor adjustment may be needed during the knead period for proper
condition of the dough. See “SPECIAL NOTES ON FLOUR” section for details on making minor adjustment to the dough during the
kneading period.
If bread maker labors during the kneading period, the dough is too dry. Add one (1) teaspoon warm water at a time until dough softens.
Do not add too much extra water as the dough can get too sticky. The dough should be soft to the touch after kneading.
Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into an oiled
bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and punch down if
needed. When ready to use, shape, rise and bake as recipe directs.
To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove from
freezer and thaw in refrigerator or at room temperature. Keep covered to prevent the dough from drying out. Once thawed, allow dough
to rise until double in size, then bake as directed.