West Bend 41200 Instruction Manual page 7

Measure the liquid ingredients in see-through measuring cups with
accurate markings. Place cup on flat surface and measure at "Eye Level", not at an
angle. All measurements must be accurate. Always use liquids between 80-90°F to
assure optimal yeast activity.
Spoon the dry ingredients into appropriate measuring cups or spoons,
and then level off with table knife. All ingredients measured in measuring spoons
and cups must be level, not rounded or heaping.
Never scoop measuring cups into dry ingredients. This will compress the
ingredients into the cup and cause the dough to be dry which will result in a short
loaf of bread.
BREAD FLOUR should be used in your bread maker. It contains more gluten-
forming proteins than all-purpose flour and will provide well-formed loaves with good
structure. Several different brands of bread flour are available.
WHOLE WHEAT FLOUR can be used in your bread maker at the Whole-wheat
bread setting. Whole wheat flour contains the entire wheat kernel, including the bran
and germ, therefore, breads made with 100 percent or a high percentage of whole
wheat flour will be lower in height and heavier in texture than bread made with bread
flour. The Whole-wheat setting on your bread maker is programmed to better
develop the structure of wheat breads for optimum results.
RYE FLOUR can be used in combination with bread flour in the preparation of rye or
pumpernickel bread. However, it cannot be used alone as it does not contain
enough protein to develop adequate gluten for structure.
SUGAR and OTHER SWEETENERS provide food for the yeast, add height and
flavor to the bread and give the crust a golden color. Types of sweeteners that can
be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and
fruits (dried or fresh). Do not use artificial sweeteners as a substitute for sugars and
other natural sweeteners as the yeast will not react properly and poor results will be
obtained.
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. Refrigerated milk may be warmed to 80-90°F however do not overheat
(above 100°F) as this could affect the yeast activity. Do not use regular milk when
using the Time Delay function.
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