West Bend Automatic User Manual

not sticky. If too much flour has been added and the mixture will not form a ball, add 1 teaspoon of water
at a time, allowing the water to be kneaded into the dough before adjusting further until a soft ball forms.
You can typically tell by the appearance of the dough when it is just right as the dough will be soft in
appearance, but will not be sticky, and the sides and bottom of the bread pan will be clean.
Do Not Exceed 3 cups of bread flour for the Vk pound loaf or 2 cups bread flour for the 1 pound loaf.
Breads containing whole wheat, cereals or oats should not exceed a total of 3'A cups for the V^k pound
loaf; 21/2 cups for the 1 pound loaf.
SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread
and give the crust a golden color. Other types of sweeteners that can be used include honey, molasses,
brown sugar and fruits, whether dried or fresh. When using a liquid sweetener such as honey or molasses,
the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of
liquid sweetener used.
DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND OTHER
NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY.
MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%,
skim, buttermilk or canned evaporated milk) can be used in making bread. Use milk right from
the refrigerator.
WATER used in combination with dry milk is a good substitute for regular milk and must be used when
using the delay start timer of your bread maker as regular milk will spoil when left at room temperature
for several hours.
Use tepid water (75° to 80°F). Do not use warm or hot water 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 moisture from the air. In dry weather, slightly
more liquid may be needed.
BUTTER, MARGARINE and OTHER EATS serve several purposes in bread making as they tenderize the
bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess
of fat can inhibit rising so measure accurately. Butter and margarine are interchangeable in the recipes.
Use them right from the refrigerator, just cut into 4 equal size pieces for faster blending, adding 1 piece
to each corner of pan.
EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitute
can be used in place of fresh eggs. One egg equals 'A cup of egg substitute.
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 in your bread maker.
Using too little can cause the dough to overproof; using too much can prevent dough from rising.
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. Either active dry or fast rising 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
overproof and bake into the cover.
DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES WERE TESTED
USING ONLY ACTIVE DRY OR FAST RISING YEAST.
Typically, use the active dry yeast at the BASIC, WHOLE WHEAT, FRENCH and SWEET bread settings.
Use fast rising yeast at the BASIC RAPID and WHOLE WHEAT RAPID bread settings. The rise times
are shorter at the RAPID settings to accommodate the faster rising 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 A-ounce
envelope, it is best to open a fresh envelope every time you bake. If you do save unused yeast from open
envelopes, store 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 V4-ounce envelope of yeast contains IVa teaspoons.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE USE BY DATE PRINTED
ON THE JAR OR ENVELOPE.

West Bend Automatic Specifications

General

Brand	West Bend
Model	Automatic
Category	Bread Maker
Language	English