West Bend L4854 Recipes And Instructions
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West Bend L4854 Recipes And Instructions

West Bend L4854 Recipes And Instructions

Automatic bread and dough maker
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RECIPES AND INSTRUCTIONS
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND
FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE
INSTRUCTIONAL MAUAL
L4854

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Summary of Contents for West Bend L4854

  • Page 1 RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MAUAL L4854...

  • Page 2: Table Of Contents

    Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of warm, homemade bread? With your new bread maker, you can prepare a variety of homemade breads just like Grandma used to make, but with much less effort as the bead maker does the work for you.

  • Page 3: Important Safeguards

    Do not attempt to defeat this safety feature. Your West Bend® Automatic Bread & Dough Maker was designed for use with 120 volt, 60 hz electrical service ONLY. Use of your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty.

  • Page 4: Quick Start

    ‘QUICK START’ STEPS FOR MAKING FIRST LOAF OF BREAD You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover. Follow these “Quick Start” steps for making that first loaf of bread, whether using the mix included with your bread maker or one of the recipes in this book.

  • Page 5: Know Your Ingredients

    As the machine advances, words such as PREHEAT, KNEAD, RISE and BAKE will appear in display so you know what cycle the machine is in. Two alerts will sound during the bread making process; one during the KNEAD cycle to remind you to add any ingredients recommended in recipe at the proper time and the second alert sounding near the end of final RISE as a reminder to check height of dough to extend the rise if needed for a larger loaf before baking begins.

  • Page 6: 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.
  • Page 7 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. Refrigerated milk must always be warmed to 75-85° F before adding to bread pan. Warm in a glass measuring cup in microwave or in a small pan on top of the range.

  • Page 8: Measuring Ingredients Accurately

    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.

  • Page 9: Using Bread Mixes

    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.

  • Page 12: Measurement Equivalent Chart

    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 needed.

  • Page 13: Slicing Bread

    SLICING BREAD Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very difficult to slice and will be sticky. STORING BREAD Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a plastic bag to keep it from drying out.
  • Page 14 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.

  • Page 15: On/Off Button

    ON/OFF BUTTON Use this button to turn the machine on and off. Before starting the machine, you must first program the BREAD SELECT, bread color, loaf size, plus extend rise and TIME DELAY, if being used. Then press the on/off button once to turn on. When on, the red signal light by the button will glow and remain lit until the bread maker is turned off.

  • Page 16: How To Use Bread Maker For Making Bread

    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 cleansers on pan or knead bars as damage can occur.
  • Page 17 4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press desired BREAD SELECT button for the type of bread being made. The chosen setting will appear in display along with the process time. Press bread color button for desired crust color, LIGHT, MEDIUM, or DARK, which will appear in display.

  • Page 18: How To Use Dough Setting

    Invert bread pan and shake until loaf falls out. See page 24 if loaf is difficult to remove from pan. Place loaf of bread onto a rack to cool for at least 15 to 30 minutes before slicing. If bread is not removed immediately after cycle is complete, the bread maker will automatically go into a KEEP WARM mode for up to three (3) hours.

  • Page 19: How To Use Time Delay

    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 and use a rubber scraper to clean the pan so the flour gets mixed in.

  • Page 20: Extend Rise Guidelines

    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 the center when the alert sounds. (The dough in the ends of the pan will be lower).

  • Page 21: 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.

  • Page 22: Breakdown Of Cycle Times For Bread/Dough Settings

    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 selections made.
  • Page 23 PREHEAT – During the PREHEAT cycle, gentle heat is provided to warm the pan and ingredients before the mixing and kneading begins. You may hear faint clicking sounds during this PREHEAT period which is normal and indicates the bread maker is working properly.

  • Page 24: 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 1. Top inflated, -Too much yeast.
  • Page 25 TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE 10. Collapsed while -May be caused by high altitude. baking. -Exceeding capacity of bread pan. -Not enough salt used or omitted. -Too much yeast or wrong type used. -Warm, humid weather. 11. Doesn’t slice well, - Sliced while too hot.

  • Page 26: 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 and total fat, you may substitute margarine for butter and low-fat milk for whole milk.
  • Page 27 NUTRIONAL INFORMATION (continued) Classic Rye Bread Total Calories: 124.3 Total Fat(g):1.3 Total Carb(g):24.1 Total Protein(g):4.1 Fiber(g):1.8 Chol(mg):2.0 Sodium(mg):193.0 Honey Oatmeal Bread Total Calories: 134.1 Total Fat(g):2.0 Total Carb(g):24.7 Total Protein(g):4.5 Fiber(g):1.0 Chol(mg):3.8 Sodium(mg):199.7 Mulit-grain French Bread Total Calories: 119.6 Total Fat(g):1.6 Total Carb(g):22.1 Total Protein(g):4.1 Fiber(g):1.5 Chol(mg):2.8 Sodium(mg):198.3 Nut Bread Total Calories:...
  • Page 28 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 setting;...

  • Page 29: Basic & Basic Rapid Bread Recipes

    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.

  • Page 30: Dill Bread

    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.
  • Page 31 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.

  • Page 32: Shredded Wheat Bread

    1½ 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 FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 1.
  • Page 33 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 setting; bread machine or fast rising yeast at the wheat rapid setting.

  • Page 34: Whole Wheat & Whole Wheat Rapid Bread Recipes

    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.

  • Page 35: Buttermilk Wheat Bread

    1½ Pound Loaf 12 ounces (1½ cups) 2 tablespoons 2 cups 1¼ cups 2 tablespoons 1¼ teaspoons ¼ teaspoon 2 teaspoons - or - 1½ teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Wheat, Wheat Rapid 1.

  • Page 36: French Bread Setting

    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.

  • Page 37: Italian Herb Bread

    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.

  • Page 38: Sourdough Starter Recipe

    SOURDOUGH STARTER RECIPE 1 cup milk 3 tablespoons plain, nonfat yogurt 1 cup bread flour 1. In saucepan or microwave, heat milk to 100º F. Remove from heat and stir in yogurt with a wooden or plastic spoon. Do not use metal utensils.

  • Page 39: Sourdough Bread

    1½ Pound Loaf 5½ ounces (⅔ cup) 8 ounces (1 cup) 2¾ cups 1 tablespoon 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: French 1. Add liquid ingredients to pan. 2.
  • Page 40 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.

  • Page 41: Cinnamon Oatmeal Raisin Bread

    FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SELECT SETTING SPECIAL TIP TO USE: sweet follow Steps 1-3 then place raisins and nuts around the outside of pan, away from the yeast. 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.

  • Page 42: Apricot Almond Bread

    1½ Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3¼ cups 2 tablespoons 2 tablespoons 1¼ teaspoons ½ teaspoon 2 teaspoons - or - 1½ teaspoons ½ cup ¼ cup FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Sweet 1.

  • Page 43: Dough Setting

    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.

  • Page 44: Dough Recipes

    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 for faster blending. If bread maker labors during the kneading period, the dough is too dry.
  • Page 45 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH CRESCENT ROLLS 1. Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick. 2. Cut each circle into 6 pie-shaped wedges. Roll each wedge from wide end to narrow tip. 3.

  • Page 46: Wheat Dinner Rolls

    FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add liquid ingredients to pan. 2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.

  • Page 47: Whole Wheat Pizza Dough

    SINGLE CRUST 12 to 14 Inch 6 ounces (¾ cup) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or – 1½ teaspoons 6 to 8 ounces FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Dough 1.
  • Page 48 FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add water and butter to pan. 2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
  • Page 49 10 ounces (1¼ cups) 1 tablespoon 3½ cups 1½ teaspoons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoons 1 teaspoon FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add water and 3 tablespoons butter to pan. 2.

  • Page 51: Cinnamon Rolls

    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.
  • Page 52 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.
  • Page 53 -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 mixing. -After the mix cycle is complete, the bread maker will go into the BAKE cycle for a total of 87 minutes to accommodate the different types of quick breads that can be made.

  • Page 54: Quick Bread Recipes

    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 and then the dry flour moisture.

  • Page 55: Warranty

    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.

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