West Bend 41047 - Bread Maker, 1/5 lb/ Manuel Du Propriétaire
2
“QUICK START” STEPS FOR THE FIRST LOAF
1.
WHAT YOU WILL NEED
FOR MEASURING
FOR MAKING BREAD
•
See-through liquid measuring cup with graduated markings
Water
•
Set of solid, nesting type measuring cups for dry ingredients
Butter or Margarine
•
Set
of
measuring
spoons
Bread
Flour
•
Kitchen
spoon
Sugar
•
Table knife
Dry Milk
Salt
Active Dry Yeast
Salt
Active Dry Yeast
2. HOW TO MEASURE - Measuring ingredients the right way with the correct measuring cups and spoons is the most important
step to follow when making bread. See measuring section for more information.
step to follow when making bread. See measuring section for more information.
REMEMBER TO:
Always measure liquid ingredients in see-through measuring cup with graduated markings. Liquid should
just reach marking on cup at “eye-level”, not above or below. For easier measuring, set cup on inside of top kitchen
cabinet.
Always spoon dry ingredients, like bread flour, into solid, nesting type measuring cups, then level off with
table knife.
Never scoop measuring cups into dry ingredients as this will pack down the ingredients, causing the dough to
be dry and the loaf to be short.
Always use set of measuring spoons to measure smaller quantities of dry and liquid ingredients, measuring
level, not rounded or heaping.
just reach marking on cup at “eye-level”, not above or below. For easier measuring, set cup on inside of top kitchen
cabinet.
Always spoon dry ingredients, like bread flour, into solid, nesting type measuring cups, then level off with
table knife.
Never scoop measuring cups into dry ingredients as this will pack down the ingredients, causing the dough to
be dry and the loaf to be short.
Always use set of measuring spoons to measure smaller quantities of dry and liquid ingredients, measuring
level, not rounded or heaping.
3. MAKING BASIC WHITE BREAD - 1½ LB. LOAF
9 ounces lukewarm water (1 cup + 2 tablespoons), about 75-85° F.
2 tablespoons butter or margarine
3 cups bread flour
1½ tablespoons sugar
1½ tablespoons dry milk
1½ teaspoons salt
2 teaspoons active dry yeast
1. Put knead bar in pan over shaft. Twist if needed to slide down all the way.
2. Measure water and add to pan with butter.
3. Measure bread flour, sugar, dry milk and salt; add to pan. Level ingredients.
4. Make shallow well in center of dry ingredients; add yeast. . Lock pan into machine. See directional arrow on edge of pan for which
way to turn.
4. PROGRAMMING CONTROL FOR MAKING BREAD
1. Plug cord into electrical outlet. Machine is already programmed for making basic/specialty bread at the medium crust setting.
Arrows will point to basic/specialty and medium settings on control.
2. Press start/stop button to turn machine on. Red light will come on. Bread making process will begin. Bread will be done in 3
hours and 10 minutes. Timer will count down in minutes so you always know how much time remains until bread is done.
3. When done, alert will sound and 0:00 will appear in display. Turn machine off by holding start/stop button down until red light
goes out, about 4 seconds.
4. Unlock pan and remove with hot pads. Shake loaf out and place on rack to cool 15 to 30 minutes before slicing. Wash pan
following cleaning instructions in this book.
KNOW YOUR INGREDIENTS
Although bread making seems very basic, it is a science in which the proportions of ingredients are critical. Read the following
information to better understand the importance of each ingredient in the bread making process. Also, always make sure ingredients
are fresh.
information to better understand the importance of each ingredient in the bread making process. Also, always make sure ingredients
are fresh.