Инструкции Пользователя для West Bend 41077 - Bread Maker, 3/4 lb/

 

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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.  Always make sure 
the ingredients are fresh. 

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.  Do not use self-
rising or cake flour in your bread maker. 

can be used in combination with bread flour at the Wheat 

bread setting.  Up to 50% wheat flour can be used in recipes.  Do not attempt to 
use all whole-wheat flour in recipes, as poor results will be obtained. 

 can be used in combination with bread flour in the preparation of rye 

bread.  Do not use all rye flour in recipes as poor results wil be obtained. 

All flours are affected by growing 

conditions, milling, storage, humidity, etc.  While not visibly different, you may need 
to make some minor adjustments when using different brands of flour as well as 
compensating for the humidity in your area.  Always store flour in an airtight 
container. Store whole grain flours (whole wheat, rye) in a refrigerator to prevent 
them from becoming rancid.   
Measure the amount of flour as directed in each recipe but make any adjustment 
after the first 3 to 4 minutes of continuous kneading.  Do not turn machine off to 
adjust dough.  Check the condition of the dough by touching and looking at it during 
the knead cycle.  This is the only time you can make any minor change. 
• 

Open cover and touch dough.  If it feels a little sticky and there is a slight smear 
under the knead bar, no adjustment is necessary. 

• 

If dough is very sticky, clinging to the sides of pan, and is more like a batter than 
a dough, add one tablespoon of flour.  Allow to work in before making any 
further adjustments.  Open cover only to add flour. 

• 

If dough is dry and the machine seems to be laboring, add one-teaspoon 
lukewarm water at a time.  Allow water to work into dough and keep cover 
closed before making any further adjustment. 

• 

You will know when the dough is just right near the end of the knead cycle when 
it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight 
residue on your finger.  The bottom of the bread pan will also be clean or almost 
clean of any dough residue. 

 1⅓ cups of bread flour for the dinner size loaf.  Breads containing a 

combination of flours, cereals or oats should not exceed a total of 1½ cups. 

 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). 
A special tip when measuring sticky sweeteners is to first coat the measuring spoon 
with vegetable oil.  Sweeteners slide right out.