WestBend 41091R Instruction Manual - Page 11
Adapting, Favorite, Bread/dough, Recipes
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MEASUREMENT EQUIVALENT CHART CUP 1 7/8 3/4 2/3 % VI % = FLUID OUNCE = TABLESPOON = = 8 = 16 = = 7 = 14 = = 6 = 12 = = 5% = 102/3 = = 5 = 10 = = 4 = 8 = = 3 = 6 = = 22/3 = 5% = = 2 = 4 = = 1 = 2 = = 1 = TEASPOON 48 42 36 32 30 24 18 16 12 6 3 V4 = 12/ = 112/ 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 due to overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by 14/ teaspoon at a time until you For each cup offlour used in recipe use: 3 ounces liquid '/2 tablespoon fat scant'// teaspoon salt '/2 tablespoon sweetener 12/ teaspoon active dry or bread machine/fast rise yeast For example, based on the formula above using 4 cups of flour, start with: 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. 12 ounces liquid 2 tablespoons fat 4 cups bread flour 1'/z teaspoons salt Make notes on the amount of yeast and 2 tablespoons sweetener liquid used for future reference. 2 teaspoons active dry or bread machine/fast rise yeast ADAPTING YOUR FAVORITE BREAD/DOUGH 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. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows: Add ingredients to the pan in recommended sequence: liquids first, followed by fat, then all dry ingredients except yeast. Level dry ingredients in pan, make a slight well and add the yeast to well. Depending on type of yeast used, select basic or basic rapid setting. After 10 minutes of kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear of dough under the knead bars. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and motor is laboring, add one (1) tablespoon liquid at a time until the dough becomes more pliable. 10