WestBend 41091R Instruction Manual - Page 27

Traditional French Bread Whole Wheat Pizza Dough Z Total Calories: 107.3 Total Fat(g): 1.2 Total Carb(g): 20.2 Total Protein(g): 3.6 Fiber(g): 0.8 Total Calories: 64.6 Total Fat(g): 1.1 Total Carb(g): 11.5 Total Protein(g): 2.3 Fiber(g): 1.9 -axpI =i Chol(mg): 1.8 Sodium(mg): 158.1 Chol(mg): 0 Sodium(mg): 61.9 0 Wheat Dinner Rolls Z Total Calories: 105.3 Total Fat(g): 2.5 Total Carb(g): 18.1 Total Protein(g): 3.7 Fiber(g): 1.6 Chol(mg): 5.7 Sodium(mg): 147.3 BASIC BREAD SETTINGS • The recipes in this section can be made at the basic and basic rapid bread settings. The the LIGHT or DARK bread color setting the next time you prepare the recipe. 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. Active dry yeast should be used at the basic setting; bread machine or fast rising yeast at the basic rapid setting. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in 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. • 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 overmixed 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 underbaked. The bread dough should be soft and a bit sticky to the touch after kneading. See "SPECIAL NOTES ON FLOUR" section for more details on page 5. • Milk can be used directly from the refrigerator as it will be gently warmed during the PREHEAT period before kneading begins. If you wish to warm the milk, you can, but do not heat above 80°F. • 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 bread color setting the first time you make a loaf. Make a comment at • An audible alert will sound at the end of the final (3rd) rise period, at both bread settings, as a reminder to check the height of the dough and determine if the rise should be extended to obtain a higher loaf of bread. See "EXTEND RISE GUIDELINES" on page 18. This alert can also be used as a reminder to perform any decorative crust treatment before the bake cycle begins. See "DECORATIVE CRUST TREATMENT" on page 18. the bottom of each recipe if you wish to use 26