West Bend L4854 - Manual

5 KNOW YOUR INGREDIENTS Although bread making seems very basic, it is a science and the proportions of ingredients are critical. Read the following information to better understand the importance each ingredient plays in the bread making process. Also, always make sure your ingredients are fresh. • ...

7 Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so as to measure the exact amount 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 save the unused amount from ...

8 ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See Diagrams 2 and 3. SPECIAL TIP: To lighten f...

11 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments ne...

13 To use the TIME DELAY, simply prepare the recipe you wish to make, place the bread pan into the bread maker, program the BREAD SELECT, bread color and loaf size, then enter the number of hours and minutes from when you start the bread maker to when you want the bread done using the timer buttons....

15 Before using your bread maker for the first time, wash the inside of pan and the two knead bars with hot soapy water and a soft cloth, rinse and dry. The knead bars lift off the shafts in the bottom of pan and are made of two parts. See Diagram 8. Do not use any abrasive scouring pads or cleanser...

18 4. Lock pan into bread maker with FRONT side facing you. See Diagram 11 on page 15. Close door. Program for quick bread . Press on/off button to turn machine on. The ingredients will be mixed and then baked. If flour residue remains around edge of pan after the first minute of mixing, open door a...

19 EXTEND RISE GUIDELINES Use the following as a guide as to whether or not you should extend the rise period when the alert sounds near the end of the final rise period, before the bake cycle begins. For 1½ pound loaves , the dough should be about ¾-inch below to just below the top edge of pan in t...

20 CLEAN AFTER EACH USE DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER! The bread pan is not immersible and should never be washed in an automatic dishwasher. This can cause damage to the bearing that turns the knead bar and reduce the non-stick qualities of the coating, causing the bread to stick. 1. ...

21 BREAKDOWN OF BREAD/DOUGH CYCLES So you know what is going on inside the bread maker during the process time, the following chart breaks down the time in minutes that each cycle requires. The total process time is also given in hours and minutes, depending on the bread color and loaf size selectio...

23 TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making. PROBLEM POSSIBLE CAUSE SOLUTION 1. Top inflated, mush...

25 NUTRITIONAL INFORMATION Nutritional information is based on a ½-inch thick slice of bread from a 2 pound loaf. Slices of bread from a 1½ pound loaf will be smaller. The following nutritional information was calculated using butter and whole milk when called for in the recipes. For less calories a...

27 BASIC BREAD SETTINGS - The recipes in this section can be made at the basic and basic rapid bread settings. The TIME DELAY can be used with the recipes with the symbol. - Active dry, bread machine or fast rising yeast may be used in the recipes. Active dry yeast should be used at the basic settin...

28 FOLLOW THESE INSTRUCTIONS FOR ALL RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place b...

29 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butte...

30 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butte...

31 PUMPERNICKEL RYE BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3 tablespoons 2¼ cups ½ cup ½ cup 2 tablespoons 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons WATER, 80 °°°° F MOLASSES BUTTER or MARGARINE BREAD FLOUR MEDIUM RYE FLOUR WHOLE WHEAT FLOUR COCOA, unsweete...

32 WHEAT BREAD SETTINGS • The recipes in this section can be made at the wheat or wheat rapid bread settings. The TIME DELAY can be used with the recipes with the symbol . • Active dry, bread machine or fast rising yeast may be used in the recipes. Active dry yeast should be used at the wheat settin...

33 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Wheat, Wheat Rapid 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter ...

35 FRENCH BREAD SETTING - The recipes in this section can be made at the French bread setting. The TIME DELAY can be used with the recipes that have a symbol. - 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. Bre...

36 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: French 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners...

38 SOURDOUGH BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 5½ ounces ( ⅔ cup) 8 ounces (1 cup) 2¾ cups 1 tablespoon 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons WATER, 80º F SOURDOUGH STARTER (room temperature) BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/FAST RISE YEAST 6½ ounces (¾ cu...

39 SWEET BREAD SETTING • The recipes in this section can be made at the sweet bread setting. The TIME DELAY can be used with the recipes that have a symbol. • 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...

40 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: sweet SPECIAL TIP : To make raisin bread without being present to add the raisins and nuts, follow Steps 1-3 then place raisins and nuts around the outside of pan, away from the yeast. 1. Add liquid ingredients to pan...

42 FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE BREAD SELECT SETTING TO USE: Sweet 1. Add liquid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3...

43 • Milk can be used directly from the refrigerator as it will be gently warmed during the PREHEAT period before kneading begins. If you wish to warm the milk, you can, but do not heat above 80º F. • If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid...

44 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH CRESCENT ROLLS CLOVERLEAF ROLLS 1 . Divide dough into 4 equal pieces. Roll each piece 1 . Divide dough into 54 equal-sized pieces. Roll each piece into a ball. into a circle ¼-inch thick. 2. Place 3 balls into greased muffin cup. Continue reci...

48 TRADITIONAL FRENCH BREAD INGREDIENTS 10 ounces (1¼ cups) 1 tablespoon 3½ cups 1½ teaspoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons 1 1 teaspoon WATER, 80 °°°° F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or - BREAD MACHINE/FAST RISE YEAST EGG WHITE, slightly beaten WATER P...

50 FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add milk, egg and butter to pan. 2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. 3 . Make a well i...

51 FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add liquid ingredients and shortening to bread pan. 2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. 3 . Make a well in...

52 QUICK BREAD SETTING (continued) -After one (1) minute of mixing, scrape sides of pan with a rubber scraper to clean off any flour residue, otherwise a flour ring will be left. Do not turn bread maker off or unlock or remove pan to scrape sides during mixing, simply scrape sides while machine is m...

53 PACKAGED QUICK BREAD MIXES Packaged quick bread mixes can be prepared at the quick bread setting. Simply follow the package directions, including greasing the inside of bread pan as well as the knead bars. Add ingredients in this order: all liquid ingredients first, followed by any fruits or nuts...

54 90 DAY WARRANTY Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge. This warranty gives you specific legal rights and you may a...