West Bend 41200 Instruction Manual page 8

WATER used in combination with dry milk can be substituted for regular milk and
must be used when using the Time Delay function as regular milk can spoil when left
at room temperature for several hours. Use lukewarm water, about 80-90°F. Do not
use water above 100°F as this could affect the yeast.
BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread
making as they tenderize the bread, add flavor and richness. Butter and margarine
are interchangeable in recipes. Butter and margarine can be used right from the
refrigerator but cut cold butter or margarine into smaller pieces for faster blending
during the knead cycle. Low-fat or fat-free bread can be made by substituting equal
amounts of unsweetened applesauce or plain yogurt for the amount of fat
recommended in the recipe. Using less fat will affect the height, tenderness and
texture of the bread, which is normal.
EGGS add color, richness and leavening to bread. Use large eggs. No premixing is
needed. Egg substitutes can be used in place of fresh eggs. One egg equals ¼ cup
of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for a
large egg in the recipes without affecting the end result. Watch the dough during the
knead cycle as some minor adjustment may be needed to get the dough to the right
consistency.
SALT has several functions in making bread. It controls yeast growth while
strengthening the gluten structure to make the dough more elastic and adds flavor.
Use ordinary table salt in your bread maker. Using too little or eliminating the salt
will cause the dough to over rise. Using too much can prevent the dough from rising
as high as it should. "Light" salt can be used as a substitute for ordinary table salt,
providing it contains both potassium chloride and sodium. Use the same amount as
recommended for table salt. When adding salt to the pan, add to one corner to keep
it away from the yeast, especially when using time delay as the salt can affect the
yeast activity.
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. Active dry,
fast rising or bread machine 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 over rise
and bake into the top of the bread maker. Fast rising yeast and bread machine
yeast are virtually the same and interchangeable with one another. Do not use
compressed yeast as poor results may be obtained. A ¼-ounce envelope of yeast
contains 2¼ teaspoons. Yeast can also be purchased in bulk so you can measure
the exact amount needed. Once opened, keep refrigerated. Always make sure
yeast is fresh and has not passed the "use by" date.
SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or
garlic can affect the texture and size of the loaf obtained. Cinnamon can break down
the structure of the dough, affecting height and texture. Too much garlic can inhibit
the yeast activity. Use only the amount of cinnamon and garlic recommended in the
recipe.
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