West Bend L5141 Bread Maker User Manual


 
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SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make
the dough more elastic, plus it adds flavor. Use ordinary table salt to your bread maker. Using too little or eliminating the
salt will cause the dough to over-rise. Using too much can prevent the dough from rising as high as it should. “Light” salt
can be used as a substitute for ordinary table salt, providing it contains both potassium chloride and sodium. Use the same
amount as recommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially
when using time delay as the salt can retard its growth.
YEAST is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon
dioxide gas that makes the bread rise. Active dry, fast rising or bread machine yeast can be used in your bread maker. Use
only the amount stated in the recipes. Using a little more can cause the dough to over-rise and bake into the top of bread
maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another and must be
used at the one-hour setting for best results.
DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES IN THIS BOOK WERE TESTED
USING ONLY ACTIVE DRY, FAST RISING AND BREAD MACHINE YEAST.
Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so you can measure the exact
amount you need without having to waste any. If using yeast packed in a ¼-ounce foil envelope, it is best to open a fresh
envelope every time you bake. If you do save the unused amount from the open envelope, store it in a dry, airtight container
in the refrigerator. Date the container and use promptly. Do not mix old and new yeast in a recipe. A ¼-ounce foil envelope
of yeast contains 2¼ teaspoons.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON THE
JAR OR ENVELOPE.
VITAL WHEAT GLUTEN is the gluten protein, which has been rinsed from the 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 to recipes 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 condition of the dough during kneading as you may need to add a little water as the vital gluten will
absorb liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this is not as effective as
vital gluten as it contains less protein.
Or, you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add it
to the liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (¼ cup). Again,
check the condition of the dough during the knead cycle for any minor adjustment that may be needed.
SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size
of the loaf obtained. Cinnamon can break down the structure of the dough, affecting height and texture, whereas, 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 STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGREDIENTS
PRECISELY AND ACCURATELY. YOU MAY NEED TO CHANGE YOUR MEASURING HABITS SOME, BUT
THE REWARDS FOR DOING SO WILL BE GREAT – WONDERFUL LOAVES OF BREAD YOU WILL BE PROUD
OF AND THAT EVERYONE WILL ENJOY.
Follow these VERY IMPORTANT tips when measuring ingredients:
READ through the recipe and organize the ingredients you will need in the order they are added to the bread pan. Many
bread disasters occur because an ingredient was left out or added twice.
USE: standard kitchen measuring cups and spoons and follow the steps
below:
1. ALWAYS use glass or plastic “SEE-THROUGH” liquid measuring cups to
measure liquids. Place cup on flat surface and measure at “EYE-LEVEL,”