West Bend Just For Dinner Breadmaker Guía para resolver problemas descargar pdf (Pagina 5)

1. Before opening mix, turn bag upside down several times to blend ingredients as some settling of ingredients occurs during storage. If mix

is in a cardboard container, use a spoon to blend ingredients before using.

2. Add ½ cup (4 ounces) of lukewarm water, 80-90°F, to bread pan containing knead bar.

3. Measure 1½ cups of bread mix and add to bread pan with water. Level ingredients.

4. Add packet of yeast from mix PLUS 1-teaspoon fast rising or bread machine yeast. If extra yeast is not used, the loaf of bread will be short.

Do not use active dry yeast as it does not work well in the 45 minute bread cycle. (If mix has yeast blended into the dry ingredients, you will

still need to add the extra teaspoon of fast rising or bread machine yeast). Yeast does not need to be the same brand as packet; different

brands of yeast can be combined.

5. Lock bread pan into machine and close cover. Program for BASIC/SPECIALTY or WHEAT, depending on type of mix being used. Turn

machine on. After 3 to 4 minutes of kneading, check dough for any minor adjustment that may be needed as bread mixes vary slightly by

brand. Do not turn machine off to adjust dough.

If dough is too dry and motor seems to be laboring, add 1-teaspoon lukewarm water at a time until dough becomes soft and pliable.

If dough is too wet and clinging to the side of pan, add 1-tablespoon bread mix or flour, allowing it to be blended into dough before

adding more if needed. Dough should gather into a ball and just be sticky to the touch.

-Do not leave cover open while adjusting dough, as this will allow heat to escape. Open cover only to add ingredients, then close.

6. When done, turn machine off and remove loaf from pan. Allow to cool on rack 15 to 20 minutes before slicing. Crust treatment can be

performed when alert sounds just before bake cycle begins. See “Crust Treatment” section later in this booklet. NOTES: When using the

remainder of the bread mix to make another loaf, follow the guidelines on this page, except add ¼-ounce package or 2¼ teaspoons of fast

rising or bread machine yeast. This amount will compensate for the packet of yeast used to make the first loaf. If there is not enough (1½)

cups bread mix left to make a second loaf of bread, use bread flour or all purpose flour to make up the difference

MAKING YOUR OWN MIXES:

You can make your own bread mixes and store them in a cupboard or refrigerator until read to

use. Simply measure all dry ingredients, except yeast¸ into plastic bag or sealable container. Label as to the type of bread. When ready to

use, add recommended liquid, butter or margarine, and dry flour mixture to the pan. Level ingredients and add yeast. Program and start the

bread maker. If mix is stored in the refrigerator, let sit at room temperature 15 to 20 minutes or use slightly warmer liquid, 100-110° F.

HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the

dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse do to over-stretching of the gluten

structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right

amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your bread maker

at high altitudes. Make notes on the amount of yeast and liquid used for future reference.

ADAPTING YOUR FAVORITE BREAD RECIPES: After you have prepared some of the recipes in this book, you may wish

to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you

will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Use one

of the recipes in this book that is similar to your recipe as a guideline, or use the formula that follows:

½ cup liquid 80-90°F (4 ounces)

1 tablespoon fat

1⅓ cups bread flour

¼ teaspoon salt

2 ¼ teaspoons fast rising or bread machine yeast.

Add ingredients to the pan in this order: liquids first, followed by fat, then dry ingredients except yeast. Level dry ingredients and add yeast.

Program for desired setting and turn on. After 3 or 4 minutes of kneading, check the condition of dough. Make any adjustment as necessary

following the guideline in “Special Notes on Flour” section.

SLICING BREAD:

Always allow bread to cool at least 15 to 20 minutes before slicing. If not allowed to cool, bread will be very

difficult to slice.

STORING BREAD:

Any leftover bread can be stored in a plastic bag or sealed storage container at room temperature for a few days.

Any longer storage put in freezer.

BECOMING FAMILIAR WITH THE CONTROL PANEL - The control panel on your bread maker was designed to be

very easy to use. See Diagram 6. Please review the following features to better understand the control panel

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BREAD SELECT BUTTON - The Bread Select button lets you

choose between bread settings- Basic/Specialty and Wheat.With each press

of the Bread Select button, the light will alternate between the two bread

settings.

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West Bend Just For Dinner Breadmaker Guía para resolver problemas Pagina 5

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