Old Fashioned White Bread - West Bend L4979 Care And Use Instructions Manual

Automatic bread & dough maker

Table of Contents

- The recipes in this section can be made at the basic/specialty bread setting. 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. Use the recommended amount for the type of yeast being

used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in the center of dry ingredients for the yeast.

This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process

begins.

- Use LUKEWARM water, about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can

kill the yeast.

- MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM

THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a

thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can kill the yeast. Allow to cool if

too hot or add a little cold milk to cool it off.

- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.

- Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use

the light or dark crust color setting the next time you prepare the recipe.

- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will

prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.

Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply ignore this alert.

-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough

softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough should be

soft and a bit sticky to the touch after kneading.

Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now you can make, too!

1½ Pound Loaf

11 ounces (1¼ cup + 2 Tbsp.)

2 tablespoons

3⅓ cups

2 tablespoons

1¼ teaspoons

2 teaspoons

- or -

1½ teaspoons

BREAD SELECT SETTING

TO USE: basic/specialty

1. Add liquid ingredients and butter 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.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker.

BASIC/SPECIALTY BREAD SETTING