West Bend I - Manuals

West Bend I – Manual in PDF format online.

Manuals:

1 Page 1
2 Page 2
3 Page 3
4 Page 4
5 Page 5
6 Page 6
7 Page 7
8 Page 8
9 Page 9
10 Page 10
11 Page 11
12 Page 12
13 Page 13
14 Page 14
15 Page 15
16 Page 16
17 Page 17
18 Page 18
19 Page 19
20 Page 20
21 Page 21
22 Page 22
23 Page 23
24 Page 24
25 Page 25
26 Page 26

Summary

Page 3 - bread at the; Medium; crust setting. Red; ALWAYS ADD INGREDIENTS

3 3. MAKING BASIC WHITE BREAD 9 ounces lukewarm milk (1 cup + 2 tablespoons), about 80ºF 3 cups bread flour 1½ tablespoons sugar 1½ teaspoons salt 2 tablespoons butter or margarine 2 teaspoons active dry yeast 1. Put knead bar in bread pan over shaft. Twist if needed to slide down all the way. 2. Me...

Page 5 - and; OTHER FATS AND OILS; serve several purposes in bread making as they tenderize the; EGGS

5 Always use lukewarm water, between 80º and 90º for best results. Do not use warm or hot water, above 110ºF, as this can kill the yeast. Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid will be needed, as the flour will absorb m...

Page 6 - SPECIAL NOTE ON CINNAMON AND GARLIC:; use standard measuring spoons for measuring ingredients such as; USING BREAD MIXES IN YOUR BREAD MAKER

6 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 to the li...

West Bend Manuals