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WEST BEND - AUTOMATIC BREAD & DOUGH MAKER RECIPES AND INSTRUCTIONS - L5231 REGISTER THIS AND OTHER WEST BEND @ PRODUCTS THROUGH OUR WEBSITE www . westbend . com TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE , READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE / USE INSTRUCTIONAL MANUAL IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL - To protect bread maker's electronic control against possible damage caused by surges in electrical power line , we recolrnnend using a surge protector device , available in the electronic department of most discount / hardware stores . Simply plug surge protector into the electrical outlet , then plug bread maker cord into receptacle of surge protector . IMPORTANT SAFEGUARDS - When using electrical appliances , basic safety precautions should always be followed to reduce the risk of fire , property damage , electrical shock and / or personal injury , including the following : - Read all instructions before using . â€¢ Do not touch hot surthces . Use handles or knobs . Always use potholders or oven mitts to handle hot bread pan or hot bread . â€¢ Do not put hand inside oven chamber after bread pan is removed . Heating unit will still be hot . â€¢ To protect against electric shock , do not place cord , plug or appliance in water or other liquid . â€¢ Close supervision is necessary when any appliance is used by or near children . â€¢ Unplug fioln outlet when not in use and before cleaning . Allow to cool beiSre putting on or taking offparts and before cleaning appliance . â€¢ Avoid contacting moving parts . â€¢ Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner . â€¢ The use of accessory attachments not recolnlnended by The West Bend Company may result in fire , electrical shock or personal injury . â€¢ Do not use outdoors . â€¢ Do not let cord hang over edge of table , counter or surface area , or touch hot surfaces . â€¢ Do not place appliance on or near a hot gas or electrical burner , or in a heated oven . â€¢ Do not use appliance for other than intended use . â€¢ To disconnect power , press stop button to turn control off ; then remove plug tiom walt outlet . Never pull on the cord . â€¢ Extreme caution must be used when moving appliance during operation . SAVE THESE INSTRUCTIONS - Your bread maker needs no special care other than cleaning . See , a _ arranty section in this booklet for sela _ icedetails . Do not attempt to repair it yoursel Â£ For household use only . An offodor from motor may be noted with first use , which is normal and will disappear with use . WARNING : To prevent personal injury or property damage caused by fire , always unplug this and other appliances when not in use . ELECTRIC CORD STATEMENT - CAUTION : Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting fiom pulling , tripping or becoming entangled with the cord . Do not allow children to be near or use this bread maker without close adult supela _ ision . If you must use a longer cord set or an extension cord when using the bread maker , the cord must be arranged so it wilt not drape or hang over the edge of a counter - top , tabletop or surface area where it can be pulled on by children or tripped over . To prevent electrical shock , personal injury or fire , the electrical rating of the extension cord you use must be the same or more than the wattage of the bread maker ( wattage is stamped on backside of bread lnaker ) . IMPORTANT SAFETY INSTRUCTIONS - This appliance has a polarized plug ( one blade is wider than the other ) . As a safety feature , this plug wilt fit in a polarized outlet only one , a _ ay . If the plug does not fit fully in the outlet , reverse the plug . If is still does not fit , contact a qualified electrician . Never use with an extension cord unless plug can be fully inserted . Do not attempt to defeat this safety feature . Your West Benda ) Automatic Bread & Dough Maker , a _ as designed for use with 120 volt , 60 hz electrical sela _ ice ONLY . Use of your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty .
" QUICK START " STEPS FOR THE FIRST LOAF 1 . WHAT YOU WILL NEED FOR MEASURING FOR MAKING BREAD Water â€¢ See - through liquid measuring cup with graduated markings â€¢ Set of solid , nesting type measuring cups for dry ingredients Butter or Margarine Bread Flour â€¢ Set of measuring spoons â€¢ Kitchen spoon Sugar â€¢ Table knife Dry Milk 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 f \ _ llow when making bread . See measuring section for more inforlnation . REMEMBER TO : Ahvays 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 . Ahvays spoon dlT ingredients , like bread flour , into solid , nesting D'pe measuring cups , then level off with table kaaife . Never scoop measuring cups into dry ingredients as this will pack down the ingredients , causing the dough to be dl3 " and the loaf to be short . Ahvays 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 - 1 Â½ LB . LOAF 9 ounces lukewarm water ( 1 cup + 2 tablespoons ) , about 75 - 85 Â° F . 2 tablespoons butter or margarine 3 cups bread flour 1 Â½ tablespoons sugar 1 Â½ tablespoons dry milk 1 Â½ teaspoons salt 2 teaspoons active dry yeast 1 . Put kalead bar in pan over shaft . Twist if needed to slide do , a _ 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 welt 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 / specialD bread at the medium crust setting . Anows will point to basic / specialD 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 offby 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 inforlnation to better understand the importance of each ingredient in the bread making process . Also , always make sure ingredients are fresh .
â€¢ FLOURisthemainingredienintmakinbgreadI . t providesstructuraendfoodfortheyeastS . everadlifferenttypesofflour canbeusedinyourbreadmakebr , utDONOTUSEall - purposfleour , cakeflourorself - risinfglouraspoorresultwsillbe obtainedB . READFLOURSHOULDbeusedinyourbreadmakearsit containmsoregluten - formipnrgoteintshanall - purpose flourandwillprovidetall , wellforlnedloavewsithgoodstructureS . everadlifferenbtrandosfbreadflourareavailabfleorusein yourbreadmaker . â€¢ WHOLE WHEAT FLOUR can be used in your bread maker at the whole wheat setting . This flour contains the entire wheat kernel , including the bran and germ ; therefore , breads made with 100 % or a high percentage of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour . The whole wheat setting on your machine has a longer knead time to better develop the structure of wheat breads for optimum results . â€¢ RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread . But , it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure . SPECIAL NOTE ON FLOUR - How to make minor adjustments for dough : All flours are affected by growing conditions , milling , storage , hmnidity and even the manufacturer . While not visibly different , you may need to make some minor adjustments when using different brands of flora as well as compensating for the humidity in your area . Always store flour in an air - tight container . Store whole grain flours ( whole wheat , rye ) in retiigerator to prevent them from becoming rancid . Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading . FeelJ ? ee to check the condition oflthe do _ @ during the knead c ; vcle as this ' is the only time you can make al _ v minor adjustment : â€¢ 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 . â€¢ If dough is very sticky , clinging to the sides of pan or in one comer , and is lnore like a batter than a dough , add one tablespoon flour . Allow it to work in before making any further adjustment . â€¢ If dough is dry and the machine seelns to be laboring dm - ing kneading , add one - teaspoon lukewarm water at a time . Once again , allow it to work in before making any further adjustments . â€¢ The dough is just right near the end of the kneading cycle when it is soft to the touch , smooth in appemance and just a bit sticky , leaving a slight residue on your fingers - the feel of perfect dough . The bottom of the bread pan will also be clean of any dough residue . â€¢ DO NOT EXCEED 3 cups of bread flora for the 1 Â½ pound loaf or 2 cups bread flora t \ ) r the 1 pound loaf . Breads containing whole wheat , cereals or oats should not exceed a total of 3 Â½ cups for the 1 Â½ pound loaf or 2 Â½ cups for the 1 pound loaf . â€¢ SUGAR AND OTHER SWEETENERS provide food for the yeast , add height and flavor to the bread and give the crest a golden color . Types of sweeteners that can be used include sugar , brown sugar , honey , molasses , maple syrup , corn syrup and fiuits , whether dried or fresh . When using a liquid sweetener such as honey or molasses , the total alnount of liquid in the recipe will need to be reduced slightly by the same measurelnent of liquid sweetener used . A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring . This will help the liquid sweeteners slide right out . DO NOT USE ARTIFICIAL SWEETENERS as a substitute for sugar and other natural sweeteners as the yeast will not react properly and poor results wilt be obtained . â€¢ MILK enhances flavor and increases the nutritional value of bread . Any type of milk ( whole , 2 % , 1 % , skim , buttermilk or canned evaporated milk ) can be used . Retiigerated milk must al , a _ aysbe warmed to 75 - 85 Â° F before adding to bread pan . Warm in a glass - measuring cup in microwave or in a small pan on top of the range . DO NOT HEAT MILK ABOVE 110 Â° F AS THIS COULD AFFECT THE YEAST . â€¢ WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer feature as regular milk can spoil when left at room temperature for several hours . Use luke , a _ arln , a _ ater , about 75 - 85 Â° F , for best results . DO NOT USE WATER ABOVE 110 Â° F AS THIS COULD AFFECT THE YEAST . Using too much liquid can cause the bread to collapse during the bake cycle . During hmnid weather , slightly less liquid may be needed as the flour wilt absorb moisture fiom the air . In dry weather , slightly lnore liquid may be needed as flour can lose moisture . When you experience a severe change in weather , it is best to check the condition of the dough during the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed . Water and milk are mostly interchangeable in recipes . Eliminate dry milk in recipes when substituting milk for water . Check dough during the knead cycle for any minor adjustments . Slightly more milk may be needed when substituting for water .
â€¢ BUTTER , MARGARINE , SHORTENING and OILS serve several purposes as they tenderize the bread , add flavor and richness and contribute to the storage life of bread by retaining moisture . An excess of fat , however , can inhibit rising , so accuracy is critical . Butter , margarine and solid shortening are interchangeable in recipes . You may wish to cut butter and margarine into four ( 4 ) pieces for faster blending during the knead cycle . Do not use reduced tat margarines as they contain more water and can affect the size of the loaf ' . If substituting oil for a solid tat , reduce the amount of liquid in recipe by V2to 1 tablespoon , making aW minor adjustment during the kalead cycle to obtain the right dough consistency . Low - fat or fat - tiee bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the amount of tat in the recipe . Watch dough as it kaleads for any minor adjustment . â€¢ EGGS add color , richness and leavening to bread . Use large eggs . No premixing is needed . Egg substitutes can be used in place of tiesh eggs . One egg equals Â¼ cup of egg substitute . To reduce cholesterol , you can substitute two ( 2 ) egg whites for each large egg in the recipes without affecting the end result . Watch the dough during the kalead cycle for any needed adjustments . A special tip when using eggs ' is to run them m _ der warm waterJor about one re # rote before cracking , as this helps the egg slide out of the shell better . â€¢ SALT has several functions in making bread . It inhibits the yeast mowth while strengthening the gluten structure to make the dough more elastic , plus it adds flavor . Use ordinary table salt in your bread maker . Using too little or eliminating the salt will cause the dough to over - rise . Using too much can prevent the dough tiom rising as high as it should . " Light " salt can be used as a substitute tbr ordinary table salt , providing it contains both potassium chloride and sodium . Use same amount as recmrnnended for table salt . When adding salt to pan , add to one corner to keep it awco'f _ om yeast , especially when using timer as the salt can retard its'growth . â€¢ YEAST is a living organism , which , through fermentation , feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that makes the bread rise . Active dry , fast rising or bread machine yeast can be used in your bread maker . Use only the amount stated in the recipe . Using a little more can cause the dough to over - rise and bake into the top of bread maker . Fast rising yeast and bread machine yeast are virtually the same and interchangeable . DO NOT USE COMPRESSED CAKE YEAST . Recipes in this book were tested using only active dry , fast rising and bread machine yeast . Keep yeast stored in the reliigerator . You may find it handy to purchase yeast in glass jars so as to measure the exact amount without having to , a _ asteany . If using yeast packed in a Â¼ - ounce toil envelope , it is best to open a tiesh envelope every time you bake . If you save the unused alnount from the open envelope , store in a dry , airtight container in the refrigerator . Date the container and use promptly . Do not mix old and new yeast in a recipe . A Â¼ - ounce foil envelope of yeast contains 2 Â¼ teaspoons . ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE " USE BY " DATE PRINTED ON THE JAR OR ENVELOPE . VITAL WHEAT GLUTEN is the gluten protein , which has been rinsed from wheat flour and then dried . Vital gluten will increase the protein content in flour to produce a higher loaf of bread with lighter texture . About the only time you may wish to consider adding vital gluten is for 100 % whole wheat bread or recipes containing a high percentage of whole wheat or other whole _ ain floms or cereals . As a guideline , add one ( 1 ) teaspoon vital gluten per cup of flour used in the recipe . Check the dough during kaleading ; you may need to add a little water as the vital gluten absorbs liquid . Vital gluten can be obtained at most health food stores . Do not use gluten flour , as this contains less protein and is less effective . Or , to increase the protein content , you can use a large egg as a substitute for vital gluten . Just add it to the liquid in the bottom of pan and reduce the recommended amount qfliquid in recipe by two ( 2 ) ounces ( Â¼ clip ) . Again , check the condition of the dough during the kalead cycle . â€¢ CINNAMON AND GARLIC : Adding too much cinnamon or garlic can affect the texture and size of the loaf ' . Cinnamon can break down the structure of the dough , affecting height and texture , and garlic can inhibit the yeast activity . Use only the amount of cinnamon and garlic recommended in the recipe ; don't be generous . MEASURING INGREDIENTS : THE KEY TO SUCCESSFUL BREAD MAKING - The most important part of bread making is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY . You may need to adjust your measuring habits , but the rewards for doing so will be great . Follow these very important tips : â€¢ READ the recipe first and organize the ingredients in the order in which they are added to the pan . Many bread disasters occur because an in _ edient was left out or added twice .
â€¢ DO NOT EXCEED the ingredient capacity of the bread maker . Use only fiesh ingredients . â€¢ ALWAYS ADD INGREDIENTS in the order listed : liquid ingredients first , then butter or margarine , dry ingredients next and finally yeast in the very center . Before adding yeast , ALWAYS tap the pan to settle dry ingredients into corners of pan to prevent liquid fiom seeping up . Make a slight well in center of dry ingredients and place the yeast in the well . This sequence is very important , especially when using the timer to prevent yeast fioln getting wet before bread making begins . 1 . ALWAYS use standard glass or plastic " see - through " liquid measuring cups to measure liquids . See Diagram 1 . Place cup on flat surface and measure at " eye level " , not at an angle . The liquid level line MUST be right to the measurement marking , not above or below . A " looks close enough " measurement can spell disaster in bread making . SPECIAL TIP : Place liquid measuring cup on inside of kitchen cabinet to measure at eye level . Liquid level must be exact to markings on liquid measuring cups . Too lmtch or too little liqltid will q [ ] ect the height of the loaf 2 . ALWAYS use standard dry measuring cups ( cups that nest together ) to measure dry ingredients , especially flour . ALWAYS SPOON dry ingredients into the measuring cup , then level with a kafife . DO NOT SCOOP measuring cups into dry ingredients , especially flour , as it compresses the ingredients into the cup and causes the dough to be dry and result in a short toa Â£ See Diagrams 2 and 3 . SPECIAL TIP : To lighten flour before measuring , move a spoon through it several times . All ingredients measured in measuring si _ oons mltst be level , not rounded or heaping . L _ i _ ! _ _ . Z _ 4 3 . ALWAYS use standard measuring spoons for ingredients such as yeast , salt , sugar , dry milk and small amounts of honey , molasses or , a _ ater . The measurelnents MUST BE LEVEL , not rounded or heaping as a little difference can affect the bread . See Diagram 4 . DO NOT USE TABLEWARE AS MEASURING SPOONS as these vary in size and will not be accurate . M _ JAN [ R _ N , ' T X _ NJLEN t ' ( HAN _ USING BREAD MIXES Pre - packaged bread mixes can be used in your bread maker . Follow the directions for making a 1V2pound loaf . Use the basic / specialD " bread setting for most mixes unless preparing a 100 % whole wheat or natural grain mix , which would require the whole wheat bread setting . Add the recommended amount of liquid to the bread pan first , then flour mixture and finally the yeast . Select desired crust color and start . The timer feature can be used with bread mixes providing no perishable ingredients are used such as milk and eggs , which can spoil when left at room temperature for several hours . SPECIAL NOTE : If using a mix that makes a one ( 1 ) pound loaf of bread , you may wish to add additional flour and water to increase the amount of dough to better fill the pan and obtain a nicer loaf of bread . If bread mix weighs 12 ounces or less , increase the amount of water or liquid recommended I Â© by 1 Â½ om _ ces ( 3 tablespoons ) and add Â½ cup flour to the dry ingredients . When the dough is ka _ eading , check if any minor adjustment in water or flour is needed . If mixes weigh more than 12 ounces , use as is as there will be sufficient dough to fill the pan . MAKE YOUR OWN MIXES - To save time , 1honey and energy , you an prepare your own mixes and store them in the refiigerator until ready to use . Simply measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or sealable container . Label the type of bread and loaf size . When ready to use , let the flour mixture stand at room temperature 15 minutes . Add recommended liquids , then the dry flour mixture to pan . Level and add yeast to the center . Program and start the bread maker . Use timer if recipe recommends its use .
ADAPTING YOUR FAVORITE BREAD / DOUGH RECIPES - After you have prepared some of the recipes in this book , you may wish to adapt your own conventional bread recipes . Some experimentation will be required and you wilt need to check the condition of the dough during the knead cycle for any adjustments needed . Either use one of the recipes in this book that is similar to your recipe as a guide , or use this forlnuta : For each cup of flour used in recipe use : For Example , based on the t \ _ rlnula to the left using 3 cups of flour start with : 3 ounces liquid , 75 - 85 Â° F 9 ounces liquid , 75 - 85 Â° F Â½ tablespoon tat 1 Â½ tablespoons tat Â½ teaspoon salt 3 cups of bread flour Â½ tablespoon sweetener 1V _ , teaspoons salt scant 3 / 4teaspoon active dry or 1 Â½ tablespoons sweetener Â½ teaspoon bread machine / fast rise yeast 2 teaspoons active dry or 1 Â½ teaspoons bread lnachine / fast rise yeast Add in _ edients to pan in recommended sequence : liquids first , then fat , then all dry in _ edients except yeast . Level dry in _ edients in pan . Make a slight well and add yeast to well . Pro _ aln t \ _ rbasic / specialty setting , medium crust color . After 10 minutes of continuous kneading , check the condition of dough . It should be soft , a bit sticky with a slight smear under the knead bar . 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 ) teaspoon liquid at a time until the dough becomes lnore pliable . DO NOT EXCEED 3 CUPS OF BREAD FLOUR FOR A 1 Â½ POUND LOAF ; 2 CUPS OF FLOUR FOR A 1 ( ONE ) POUND LOAF . 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 wilt collapse due to overstretching of the gluten structure . To slow the rising of the dough at high altitudes , reduce the amount of yeast by Â¼ 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 . BECOME FAMILIAR WITH CONTROL PANEL - The bread maker's control panel was designed to be very easy to use . Please review it carefully to better understand each button . Either look at the control panel on the bread maker or see " Parts of Bread Maker " . BREAD SELECT BUTTON - The bread select button lets you choose the bread settings as well as the dough setting . With each press of the bread select button , the indicator arrow wilt point to a bread or dough setting on the control panel . The time required to complete each setting will also appear in the display . The bread select settings offered are : basic / specialty 3 : 10 ( medium crust ) whole wheat 3 : 40 ( medium crust ) dough 1 : 20 The basic / special D " bread setting can be used tbr ahnost any bread recipe containing at least 50 % bread flour . Ifa recipe contains less than 50 % bread flour , then use the whole wheat setting as this features a longer knead cycle which is beneficial for whole _ ain flour , such as whole wheat . See " Basic Steps in Making Bread " . The dough setting prepares dough t \ _ rhand shaping and baking in your own oven . When using the basic / specialD , whole wheat and dough settings , an audible alert will sound during the knead cycle as a reminder to add in _ edients , such as nuts or raisins , if recmrnnended in recipe . If not adding extra ingredients , iguore this alert or use it as a checkpoint to check the condition of the dough for any needed adjustlnent . See " Special Notes on Flour " . CRUST COLOR BUTTON - The crust color button lets you choose three ( 3 ) different crust colors tbr breads made at basic / specialty and whole wheat settings . With each press of the button , the indicator arrow will point to light , medium or dark on the control panel . The crust color button does not apply to the dough setting . TIMER BUTTONS - The timer lets you program the bread maker to start at a later time , which is convenient if you wish to wake to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner . The timer can be pro _ alnlned to delay the start of the bread maker for up to 13 hours . When using the timer feature , no perishable ingredients should be used , such as milk , eggs , cheese , yogurt , etc . , as these foods can spoil when held at room temperature for several hours . Use timer only with recipes with the @ symbol as these do not contain any perishable ingredients . 6
1 . Followsteps1 - 4formakinbgreadonpage9ordoughonpage19 . Countthenumbeorfhoursandminutebsetweetnhetimeyou willstartthemachinteo , ahenyouwantthebreadordoughtobedone . Forexample : Youarereadytostartthemachinaet9 : 30andwantthebreaddoneat6 : 00 . Thenumbeorfhoursandminutes betwee9n : 30and6 : 00is8 ' / _ h , oursor8 : 30.8 : 30isthetimeyouenteirntothetimerP . resasndholdthe ( up ) timerbuttontoscroltlhetimeupin10minuteincremenutnstil8 : 30appeairnsdisplayI.f yougopast8 : 30 , usethe ( do , a _ T ) timerbuttontoscroldl ownin10minuteincremenutnstilyoureach8 : 30 . Themaxilnum timefortimeris13hours ( 13 : 00 ) T . hebreadordoughprocestsimeisautomaticaflilgyuredintothedelaytime asthisisthetimefiomwhichyoubegintocounut p . 2 . Press start / stop button once to turn machine on . The red light wilt glow , colon between hour and minutes will flash and timer will begin counting down in minutes . When timer reaches the programmed bread or dough process time , the machine will begin making bread or dough . When done , 0 : 00 will appear in display and audible alert will sound that it is done . If in bread mode , the machine will automatically go into keep warm cycle for up to three horns or until the machine is turned oft ' . If in the dough mode , the machine will automatically turn itself off when the dough is done . Unplug cord from electrical outlet . Relnove bread or dough from machine . Always use oven mitts when removing hot bread fiom bread maker after baking . Cool loaf on rack 15 to 30 minutes before slicing . CAUTION : To prevent personal injury , do not touch cover , vent or sidewalls of bread maker during the bake cycle , as these surfaces are hot . Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle , as these surfaces are also hot .
START / STOPORON / OFFBUTTON - ( Wording for this button varies with model . ) Use the start / stop button to turn bread maker on and oft ' . Before starting the machine , you must first progranl the bread select and crust color , plus the timer if being used . Press start / stop button once to turn machine on . When on , red signal light by button will glow and remain lit until bread maker is turned off . To turn oft ; press and hold start / stop button down for about four ( 4 ) seconds or until light goes out . When the machine is on , the colon between hours and nlinutes will flash and minutes will begin to count down the time remaining until bread is done . When process time elapses , 0 : 00 will appear in display and audible alert will sound . Turn offby pressing start / stop button until red light goes out . Remove bread pan using oven mitts and shake loaf out of pan onto cooling rack . Cool before slicing . If pan is not removed ilrnnediately after baking , machine will automatically go into keep warnl mode for up to three ( 3 ) hours to keep bread warm . The red light will relnain lit during this time and 0 : 00 will appear in display . Ifnlachine is not turned offduring keep warm period , machine will automatically turn off . If using dough setting , machine will automatically turn offupon completion of cycle , alert will sound and display wilt reset to dough setting . Remove dough and finish as recommended in recipe being prepared . Do not leave pan - containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan . See Dough section on page 19 t \ _ r more detail . TOO HOT / TOO COLD WARNING - If inside of oven chanlber is too hot or too cold for bread making , the word " hot " or " col " will appear in display along with alert sounding to indicate that machine cannot be turned on . You will need to relnove pan and allow chamber to cool or warm accordingly . Typically " hot " will appear in display when you make consecutive loaves and forget to turn machine offbetween loaves . Allow chanlber to cool with cover open 10 to 15 minutes or until nlachine can be turned on without warning going oft _ If " col " appears in display , move bread maker to a warmer area for 15 minutes or until nlachine can be turned on without warning going ofl _ If oven is too hot , the yeast can be killed ; if too cold , the growth of the yeast will be retarded . POWER OUTAGE PROTECTION - In the event of a power outage , the bread maker will turn offand autonlatically resume the cycle in progress if power is restored within 5 to 10 seconds , If power is not restored in 5 to 10 seconds it will remain offwhen power is restored . In this case , you must remove the contents from pan and start over with fiesh ingredients . The red on light will remain off and the display will reset to the default setting ; basic / specialty , medium crust , with 3 : 10 in display . BASIC STEPS IN MAKING BREAD - BEFORE USING your bread maker for the first time , wash inside of pan and knead bar with hot soapy water and a soft cloth , rinse and dry . Twist pan clockwise to unlock from bread maker , then lift out . The knead bar lifts off shaft in bottom of pan . You may need to twist the bar slightly to relnove . Place knead bar onto shaft in pan , nlatching hub shape with shaft shape . Push bar down all the way . Do not use any abrasive scouring pads or cleansers on pan or knead bar as danlage can occur . Wipe the inside of chanlber and outside surfaces of nlachine with a soft damp cloth if necessary , dry with a soft cloth . CAUTION : To prevent personal injury or electric shock , do not immerse bread maker base , its cord or plug in water or other liquid . SPECIAL NOTE : Bread pan is not inllnersible and should never be washed in an automatic dishwasher . Ilnnlersing pan in water can cause damage to the bearing that turns the knead bar . Dishwasher cleaning can reduce the non - stick qualities of the coating , causing sticking of the bread . 1 . Position knead bar onto shaft in bottom of pan , matching hub shape to shaft shape . See Diagram 6 . Make sure knead bar is pushed onto shaft all the way . You may need to twist bar slightly to drop into place . 2 . Add ingredients to pan in order listed in recipe , MAKING SURE to add all liquids to pan first , then butter or margarine , tbllowed by dry ingredients . See Diagrams 7 - 9 . Add liquid ingredients to pan first . Then add butter or lnargarine , cut into pieces for taster blending . Diagranl 7 Diagram 8 Diagranl 9 Add dry ingredients next . Level in pan . Make a well in enter of dry ingredients and add yeast to well .
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l . Unplug cord fiom electrical outlet and allow bread maker to cool before cleaning . 2 . The bread pan and kalead bar must be cleaned after each use to ensure perforlnance . After bread is relnoved from pan , fill pan half full with warm water and small amount of dish soap . Set pan in empty sink or on hot pad and allow to soak for 5 to 10 minutes or until kalead bar can be lifted off shaft . Twist bar slightly to loosen . The kalead bar must soak in water before it can be relnoved . Wash inside of pan and knead bar with a soft cloth , rinse and dry . Replace bar on shaft . Be sure that shaft in pan is kept clean so that kalead bar fits properly . DO NOT use any type of utensil or tool to clean the gasket around the shaft as damage will occur and result in leakage . DO NOT use any abrasive scouring pads or cleansers on bread pan or kalead bar as damage to finish can occur . The coating inside of bread pan may change color over time , which is normal and does not affect the bread or dough . CAUTION : To prevent personal injury or electric shock , do not immerse bread maker base , its cord or plug in water or other liquid . 3 . Wipe inside of chamber and outside surthces of bread maker with a damp cloth if necessary . The cover is relnovable for cleaning if needed . Simply open it 45 degrees and pull toward you . Wipe cover with a damp , soapy cloth and dry . DO NOT immerse cover in water or place in automatic dish , a _ asher as water will get in between the parts and cause damage . Replace cover by aligning attachment hooks into hinge on back of bread maker . Cover should move fieely up and do , a _ after being replaced . See " Parts of Bread Maker " . OTHER HELPFUL TIPS FOR USING YOUR BREADMAKER 1 . BE SURE to allow adequate ventilation around the bread maker when it is in operation . Keep it out of drafts and direct sunlight and at least tour ( 4 ) inches away from walls , cabinets and other appliances , especially heating and cooling appliances which interfere with the internal bread maker temperatures and affect the loaf of bread being prepared . 2 . ALWAYS place bread maker on a DRY , STABLE heat - proof countertop or table during use . Since the bread maker contains a motor , some vibration occurs during the kalead cycle . 3 . DO NOT cover bread maker with anything during operation as this can cause malfunction . 4 . DO NOT TOUCH control panel buttons after bread maker has been turned on as this can interrupt the cycle . Turn bread maker off after completion of cycle . 5 . DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it fiom being accidentally turned on . BREAKDOWN OF BREAD / DOUGH CYCLES - To help you understand the bread making process , the following chart breaks down each cycle's time in minutes and seconds . These times are approxilnate and should be used only as a guide . The total process time is given in hours and minutes , depending on the crust selection made . BREAKDOWN OF BASIC / SPECIALTY WHOLE WHEAT DOUGH BREAD / DOUGH CYCLES MIX 5 min . 5 min . 5 rain . REST 15min . 15 min . 0 min . KNEAD 20 min . 30 min . 20 min . RISE ( 1 ) 34 min . 50 min . 55 min . STIR - DOWN ( 1 ) 16 sec . 16 sec . 16 sec . RISE ( 2 ) 15 min . 14 min . STIR - DOWN ( 2 ) 16 sec . 16 sec . RISE ( 3 ) 50 min . 55 min . BAKE ( LIGHT ) 40 min . 40 rain . ( MEDIUM ) 50 min . 50 rain . ( DARK ) 60 min . 60 min . Total Time ( Hour - 1 : 20 Minutes ) ( LIGHT ) 3 : 00 3 : 30 ( MEDIUM ) 3 : 10 3 : 40 ( DARK ) 3 : 20 3 : 50 REGULAR BREAD AND DOUGH CYCLES MIX When turned on , the bread maker mixes ingredients about 5 minutes . The knead bar will start and stop during mixing . Rest The dough is allowed to rest about 15 minutes bel \ 3re kaleading , fhint clicking sounds indicate the bread maker is keeping the dough warm . 10
KNEAD Knead time varies by setting : basic / special D is 20 minutes ; whole wheat is 30 minutes and dough is 20 minutes . Whole wheat requires the longest kalead time to better develop the gluten in whole - wheat flour . SPECIAL NOTE : An audible alert will sound during the knead cycle to siNlal when to add special inm'edients such as raisins or nuts , if called for . Adding these ingredients at the alert prevents them fiom becoming over mixed or crushed . If these ingredients are not required , iNlore this alert . The audible alert during the kalead cycle can be used as a reminder to check the dough for any needed adjustment . See " Special Notes n Flour " on page 3 . RISE ( 1 ) The dough is allowed to rise . Faint clicking sounds indicate gentle heat being provided to keep the chamber warm . STIR - DOWN ( 1 ) Next , the dough is stirred do , a _ by the kalead bar to relnove excess carbon dioxide gas created by the yeast . SPECIAL NOTE : If using dough setting , an audible alert will sound and bread maker will turn oft ; as the cycle is complete . The dough is ready for hand shaping , rising and baking in your o , a _ oven . RISE ( 2 ) - The dough is allowed to rise again , but for a shorter period of time . STIR - DOWN ( 2 ) - The dough is again stirred down by the kalead bar to relnove excess gas and to shape for the final rise . This final stir - down ensures that the bread will have good texture . RISE ( 3 ) - A final rise helps the dough achieve lnaximum height . Faint clicking sounds indicate gentle heat being provided to keep the chamber warm . BAKE - Bake time varies by crust color . An audible alert indicates bread is done and 0 : 00 appears in display . If bread maker is not turned ofl ; it automatically goes into keep warm for up to 3 hours . TROUBLESHOOTING GUIDE PROBLEM POSSIBLE CAUSE SOLUTION LOAF SIZE AND SHAPE 1 . Short loaves . - Normal situation , no solution . - Wheat breads wilt be shorter due to less gluten - On average , 1 lb . forlning protein in whole wheat flour . loaves will be 4 - Not enough liquid - Increase liquid by 1 tablespoon . inches high ; 1 Â½ lb . - Sugar omitted or not enough added . - Add in medients as listed in recipe . loaves 5 to 6 inches - Wrong type of flour used . - Do not use all - purpose flour . - Measure amount recommended and check high at regular - Not enough yeast used or too old . bread settings . fieshness date on package . - Wrong type of yeast used . - Use correct type of yeast , especially important for bread machine / fiast - rising yeasts . - Yeast omitted . 2 . Flat loaves , no rising - Add ingredients as listed in recipe - Yeast too old . - Check expiration date . - Liquid too hot . - Use lukewarm liquid , about 75 - 85 Â° F . - Too much salt added . - Use amount recommended . - Sugar or other sweetener omitted . - Add in _ edients as listed in recipe . - If using timer , yeast got wet before bread making - Push dry in _ edients into corners of pan . process started . - Make well in center for yeast . 3 . Top inflated , - Too much yeast . - Reduce yeast by Â¼ to Â½ teaspoon . mushroom - like in - Too much sugar . - Reduce sugar by 1 teaspoon . - Too much flour . - Reduce flour by 2 to 3 tablespoons . appearance . - Use correct amount of bread machine / fast - - Substituted active dry yeast for bread machine / fast - rising yeast . rising yeast . - Not enough salt . - Use amount recomlnended in recipe . - Warm , humid weather . - Reduce liquid by 1 tablespoon and reduce - May be caused by high altitude . yeast by Â¼ to Â½ teaspoon . - See " High Altitude " section on pg . 7 4 . Top and sides cave in - Too much liquid . - Reduce liquid by 1 tablespoon . - Too much yeast . - Use alnount recolnlnended in recipe . 11
5 . Gnarlyk , nottetdop , - Notenouglhiquid . - Increasliequidby1tablespoon . notsmooth . - Toomuchflour . - Measufrleouraccuratelley , velingoff - Topsmaynotallbeperfectlsyhapedb , utwiltnot measurincgup . Seepg . 5 . affecftlavor . - Havingdoughatpropecronditioinskeyto perfeclot avesS . eepg . 3 . ctioonnpg . 6 . 6 . Collapsewdhile - Maybecausebdyhighaltitude . - See " HighAltitudes " e baking . - Exceedincgapacitoyfbreadpan . - Donotusemoreingredientthsan _ - Notenougshaltusedoromitted . recommendfoerdIV _ p , oundloa - Toomuchyeasot r , aTontgypeused . - Useamounret commendinerdecipe . - Warmh , mnidweather . - Measurrieghttypeofyeasatccurately . - Reducliequidby1tablespoaonndreduce yeasbty Â¼ toV _ t , easpoon . 7 . Loafuneven . - Doughtoodryandnotallowetdoriseevenliynpan . - Increase liquid by 1 tablespoon . BREADTEXTURE 8 . HeaxTd , ensteexture . - Toomuchflour . - MeasuareccurateSlye . epg . 5 . - Notenougyheast . - Measurreecomlnendaemdount . - Notenougshugar . - MeasuareccurateSlye . epg . 5 9 . Openc , oarseh , oley - Salot mitted . - Addingredienatsslistedinrecipe . texture . - Toomuchyeast . - Measurreecomlnendaemdount . - Toomuchliquid . - Reducliequidby1tablespoon . 10 . Centeorfloafis - Too much liquid . - Reduce liquid by 1 tablespoon . raw , notbakedthrough . - Power outage during operation . - Bread maker will turn off automatically if power not restored within 10 seconds . You must relnove the unbaked loaf and start over with fiesh ingredients . - Forgot to put knead bar in pan . - Always put knead bar on shaft in pan before adding ingredients . - Let cool on rack 15 to 30 minutes . 11 . Doesn't slice well , - Sliced while too hot . very sticky . - Not using proper knife . - Use a good bread knife or electric knife . CRUST COLOR AND THICKNESS 12 . Dark crest color / too - DARK crest setting used . - Use LIGHT or MEDIUM crest color setting the thick , next time . 13 . Loaf is burned . - Bread maker malfunctioning . - See Warranty section for servicing . 14 . Crust too light . - Bread not baked long enough . - Use darker crust color setting . 15 . Knead bar cannot be - Water must be added to bread pan tbr knead - Follow cleaning instructions after use . You may removed , bar to soak before it can be relnoved , need to twist bar slightly after soaking to loosen . PAN PROBLEMS 16 . Bread sticks to - Can happen over prolonged use . - Wipe inside of bread pan , from ribs down , lightly pan / difficult to shake with vegetable oil or solid shortening . Or , add 1 out . teaspoon vegetable oil to liquid in pan before adding dry ingredients . Do not use a vegetable spray as sticking can worsen . Or , let bread sit in pan 10 minutes before shaking out . - Replacement pan may be ordered . See Warranty section . MACHINE MECHANICS 17 . Ingredients not - Did not start bread maker . - After programlning control panel , press start / stop mixed , button . - Forgot to put knead bar in pan . - Knead bar must be on shaft in bottom of pan belbre adding ingredients . 12
18 . Burningodornoted - Ingredienstpsilledinsideoven . - Becarefunlottospillwhenaddingtopan . duringoperation . Inm'edienctsanbumontoheatinugnitandcause smoke . - Panleaks . - Replacempeanntmaybeordered . - Exceedincgapacitoyfbreadpan . - Donotusemorein _ edienttshanrecolrnnendined recipeandalwayms easuareccuratelyS . eepage5 . 19 . WHOOPS ! - Machinheaspoweor utagperotectiofnorupto 10secondIsf.powenrotrestorewdithin10seconds , Machinuenpluggebdy thenfollowmlidelinebselowforcycleinpro _ esws henpowewr aslost . mistakoerpowewr as - Ifmachinienkneadcycler , epro _ altnosamebreadsettingandcolorandturnmachinbeackon . lost . - Ifmachinienrisecycler , emovdeoughfrompans , hapaendplacein _ eased9 - by - 5 - inclohafpan , covear ndallowtoriseuntildoubledB . akeinpreheatecodnventionoavlenat350 Â° Ffor40to45 HowcanI savethe minuteosruntilgoldebnrown . bread ? - If inbakecyclep , reheactonventionoavlento350 Â° Fandrelnovteoprack . Carefullryemovpean frommachinaendplaceonbottomovenrackB . akeuntilgoldenbrown . NUTRITIONAL INFORMATION - Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a Â½ - inch thick slice of bread . For less calories and total tat , you may substitute margarine for butter and low - fat milk for whole milk . 100 % Whole Wheat Bread Total Calories : Honey Oatmeal Bread Total Calories : 127.5 Total Fat ( g ) : 2.0 Total Carb ( g ) : 23.5 Total 134.1 Total Fat ( g ) : 2.0 Total Carb ( g ) : 24.7 Total Protein ( g ) : 4.6 Fiber ( g ) : 3.4 Chol ( mg ) : 3.8 Protein ( g ) : 4.5 Fiber ( g ) : 1.0 Chol ( mg ) : 3.8 Sodium ( mg ) : 202.4 Sodium ( mg ) : 199.7 50 % Whole Wheat Bread Total Calories : Italian Herb Bread Total Calories : 137.3 126.5 Total Fat ( g ) : 1.9 Total Carb ( g ) : 23.3 Total Total Fat ( g ) : 2.3 Total Carb ( g ) : 24.3 Total Protein ( g ) : 4.3 Fiber ( g ) : 2.0 Chol ( mg ) : 3.8 Protein ( g ) : 4.9 Fiber ( g ) : 1.1 Chol ( mg ) : 4.4 Sodium ( mg ) : 200.9 Sodium ( mg ) : 213.7 Basic Dinner Rolls / Bread Sticks Total Calories : Old Fashioned White Bread Total Calories : 143.9 115.5 Total Fat ( g ) : 2.5 Total Carb ( g ) : 19.8 Total Total Fat ( g ) : 2.7 Total Carb ( g ) : 25.0 Total Protein ( g ) : 3.7 Fiber ( g ) : 0.7 Chol ( mg ) : 5.7 Protein ( g ) : 5.0 Fiber ( g ) : 0.9 Chol ( mg ) : 6.7 Sodium ( mg ) : 146.8 Sodium ( mg ) : 205.6 Basic White Bread Total Calories : Raisin Bread Total Calories : 177.4 133.5 Total Fat ( g ) : l . 9 Total Carb ( g ) : 24.5 Total Total Fat ( g ) : 3.4 Total Carb ( g ) : 32.7 Total Protein ( g ) : 4.5 Fiber ( g ) : 0.9 Chol ( mg ) : 3.8 Protein ( g ) : 5.1 Fiber ( g ) : 1.4 Chol ( mg ) : 3.8 Sodium ( mg ) : 199.9 Sodium ( mg ) : 231.3 Cinnamon Rolls Total Calories : Traditional French Bread Total Calories : 107.3 177.3 Total Fat ( g ) : 7.9 Total Carb ( g ) : 22.8 Total Total Fat ( g ) : 1.2 Total Carb ( g ) : 20.2 Total Protein ( g ) : 5.5 Fiber ( g ) : 0.9 Chol ( mg ) : 28.6 Protein ( g ) : 3.6 Fiber ( g ) : 0.8 Chol ( mg ) : 1.8 Sodium ( mg ) : 126.2 Sodium ( mg ) : 158.1 Cracked Wheat Bread Total Calories : Traditional Pizza Dough Total Calories : 65.7 133.0 Total Fat ( g ) : 1.7 Total Carb ( g ) : 25.3 Total Total Fat ( g ) : 1.9 Total Carb ( g ) : 10.7 Total Protein ( g ) : 4.4 Fiber ( g ) : 1.9 Chol ( mg ) : 2.8 Protein ( g ) : 1.5 Fiber ( g ) : 0.5 Chol ( mg ) : 0.1 Sodium ( mg ) : 297.8 Sodium ( mg ) : 108.8 French Bread Total Calories : Wheat Dinner Rolls Total Calories : 105.3 131.0 Total Fat ( g ) : 1.6 Total Carb ( g ) : 24.5 Total Total Fat ( g ) : 2.5 Total Cmb ( g ) : 18.1 Total Protein ( g ) : 4.3 Fiber ( g ) : 0.9 Chot ( mg ) : 2.8 Protein ( g ) : 3.7 Fiber ( g ) : 1.6 Chol ( mg ) : 5.7 Sodium ( lng ) : 191.7 Sodium ( mg ) : 147.3 Garlic Bread Total Calories : Whole Wheat Pizza Dough Total Calories : 64.6 133.1 Total Fat ( g ) : 2.2 Total Carb ( g ) : 24.3 Total Total Fat ( g ) : 1.1 Total Cmb ( g ) : 11.5 Total Protein ( g ) : 4.6 Fiber ( g ) : 0.9 Chot ( mg ) : 3.8 Protein ( g ) : 2.3 Fiber ( g ) : 1.9 Chol ( mg ) : 0 Sodium ( lng ) : 200.2 Sodium ( mg ) : 61.9 13
RECIPES RAISIN BREAD _ i _ _ Basic / specialD _ 1 Pound Loaf INGREDIENTS I _ Pound Loaf 6V _ o - unces ( 3 / 4cup + 1 tbsp . ) WATER , 75 - 85 Â° F 9 Â½ ounces ( 1 cup + 3 tbsp . ) 1 tablespoon BUTTER or MARGARINE 2 tablespoons 2 cups BREAD FLOUR 3 cups 1 tablespoon DRY MILK 1 Â½ tablespoons 1 tablespoon SUGAR 1 Â½ tablespoons 1 teaspoon SALT 1g _ , teaspoons Â½ teaspoon GROUND CINNAMON 1 teaspoon 1 Â½ teaspoons ACTIVE DRY YEAST 2 teaspoons or - OR - - or - 1 teaspoon BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons Â½ cup RAISINS * * * 3Acup % cup CHOPPED NUTS , optional Â¼ cup Add in _ edients to bread pan in order listed , making well in center of dry in _ edients for yeast . Program for basic / specialty bread setting , desired crust color and timer , if being used . Turn on . Add raisins and nuts when alert sounds . When done , turn of ! unlock pan and relnove with oven mitts . Shake bread out and allow to coot on rack before slicing . * * SPECIAL TIP * * : To make raisin bread overnight or without being present to add raisins and nuts , place around outside of edge of pan on top of dry in _ edients away fiom yeast and not in contact with water in pan . OLD FASHIONED WHITE BREAD basic / specialD MILK 75 - 85 Â° F 9 ounces ( 1 cup + 2 tbsp . ) 6 ounces ( 3Acup ) BUTTER or MARGARINE 1 tablespoon 2 tablespoons BREAD FLOUR 2 cups 3 cups SUGAR 1 tablespoon 1V2tablespoons SALT 1 teaspoon 1 Â½ teaspoons ACTIVE DRY YEAST 1 Â½ teaspoons 2 teaspoons - or - - or - - or - BREAD MACHINE / FAST RISE YEAST 1 teaspoon 1V2teaspoons Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Program for basic / special D " bread setting , desired crust color . Turn on . When done , turn oft ; unlock pan and remove with oven mitts . Shake bread out and allow to cool on rack before slicing . BREAD ) . . . . . basic / specialty HONEY OATMEAL Â¢ _ 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf MILK 75 - 85 Â° F 5 Â½ ounces ( V3cup ) 7 Â½ ounces ( _ Acup + 3 tbsp . ) HONEY 2 tablespoons 3 tablespoons BUTTER or MARGARINE 1 tablespoon 2 tablespoons BREAD FLOUR 1 Â½ cups 2 cups _ / _ cup OATS , quick or old - fashioned 1 cup DRY MILK 1 tablespoon 2 tablespoons SALT 3Ateaspoon 1 Â¼ teaspoons ACTIVE DRY YEAST 1 Â½ teaspoons 2 teaspoons - or - - or - - or - BREAD MACHINE / FAST RISE YEAST 1 teaspoon 1 Â½ teaspoons Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Program for basic / specialty bread setting , desired crust color and timer , if being used . Turn on . When done , turn oft ; unlock pan and relnove with oven mitts . Shake bread out and allow to cool on rack before slicing . 14
basic / specia _ lD GARLIC BREAD _ ? 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf WATER 75 - 85 Â° F 9 ounces ( 1 cup + 2 tbsp . ) 6 ounces ( 3 / 4cup ) BUTTER or MARGARINE 1 tablespoon 2 tablespoons BREAD FLOUR 2 cups 3 cups SUGAR 1 tablespoon 1V _ t , ablespoons SALT 1 teaspoon 1V _ t , easpoons DRIED PARSLEY FLAKES 2 teaspoons 1 tablespoon GARLIC POWDER V2 - 1 teaspoon 3 / 4 - 1 teaspoon ACTIVE DRY YEAST 1V2teaspoons 2 teaspoons - or - - or - - or - BREAD MACHINE / FAST RISE YEAST 1 teaspoon 1V _ t , easpoons Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Program for basic / special D " bread setting , desired crust color and timer , if being used . Turn on . When done , turn oft ; unlock pan and relnove with oven mitts . Shake bread out and allow to cool on rack before slicing . basic / special _ _ FRENCH BREAD @ 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf WATER 75 - 85 Â° F 7 ounces ( 3 / 4cup + 2 tbsp . ) 9V2ounces ( 1 cup + 3 tbsp . ) BUTTER or MARGARINE 1 tablespoon 1 tablespoon BREAD FLOUR 2V2cups 3 V2cups SUGAR 1 teaspoon 1g _ , teaspoons SALT 3 / 4teaspoon 1 Â¼ teaspoons ACTIVE DRY YEAST 1 teaspoon 2 teaspoons - or - - or - - or - BREAD MACHINE / FAST RISE YEAST 3 / 4teaspoon 11 / _ t , easpoons Add ingredients to bread pan in order listed , making well in center of dry ingredients tbr yeast . Program for basic / special D " bread setting , desired crust color and timer , if being used . For thicker , chewier crest , use medium or dark crust setting . Turn on . When done , turn oft ; unlock pan and relnove with oven mitts . Shake bread out and allow to cool on rack before slicing . basic / special D " 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf WATER 75 - 85 Â° F 9 ounces ( 1 cup + 2 tbsp . ) 6 ounces ( 3 / 4cup ) BUTTER or MARGARINE 1 tablespoon 2 tablespoons BREAD FLOUR 2 cups 3 cups GRATED PARMESAN CHEESE 1 tablespoon 3 tablespoons DRY MILK 1 tablespoon 1 tablespoon SUGAR 1 tablespoon 1 tablespoon ITALIAN SEASONING 1V _ t , easpoons 2 teaspoons SALT 1 teaspoon 1V _ t , easpoons ACTIVE DRY YEAST 1 Â¼ teaspoons 2 teaspoons - OI " - - or - - OI " - BREAD MACHINE / FAST RISE YEAST 3 / 4teaspoon 1V _ t , easpoons Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Program for basic / specialty bread setting , desired crust color and timer , if being used . For thicker , chewier crust , use medium or dark crust setting . Turn on . When done , turn oft ; unlock pan and relnove with oven mitts . Shake bread out and allow to coot on rack be * \ _ reslicing . 15
whole wheat 100 % WHOLE WHEAT BREAD d , , 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf 6 ounces ( 3 / 4 cup ) 9 ounces ( 1 cup + 2 tbsp . ) WATER , 75 - 85 Â° F 1 tablespoon MOLASSES 1 tablespoon 1 tablespoon HONEY 2 tablespoons 1 tablespoon BUTTER or MARGARINE 2 tablespoons WHOLE WHEAT FLOUR 2 < 3cups 31 / _ c , ups 1 tablespoon DRY MILK 2 tablespoons SALT 1 teaspoon 1 Â½ teaspoons 1 Â½ teaspoons ACTIVE DRY YEAST 2 teaspoons - or - - or - - or - 1 teaspoon BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Program for whole wheat bread setting and desired crust color and timer , if being used . Turn on . When done , turn oft ; unlock pan and remove with oven mitts . Shake bread out and allow to cool on rack bel \ _ re slicing . whole wheat 50 % WHOLE WHEAT BREAD ii ' _ 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf 8V _ o , unces ( 1 cup + 1 tbsp . ) 6 ounces ( 3 / 4cup ) Milk , 75 - 85 Â° F 1 tablespoon HONEY 1 tablespoon BUTTER or MARGARINE 1 tablespoon 2 tablespoons 1 cup BREAD FLOUR IV _ , cups WHOLE WHEAT FLOUR 1 cup 1V _ c . ups 1 tablespoon 1 Â½ tablespoons BROWN SUGAR , packed DRY MILK 1 tablespoon 1 Â½ tablespoons 1 teaspoon SALT 1 Â½ teaspoons ACTIVE DRY YEAST 1 Â½ teaspoons 2 teaspoons - or - - or - or - BREAD MACHINE / RAST RISE YEAST 1 teaspoon 1 Â½ teaspoons Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Program for whole wheat bread setting and desired crust color and timer , if being used . Turn on . When done , turn oft ; unlock pan and relnove with oven mitts . Shake bread out and allow to cool on rack be * \ _ re slicing . whole wheat CRACKED WHEAT BREAD ' _ 1 Pound Loaf INGREDIENTS 1 Â½ Pound Loaf 8 Â½ ounces ( 1 cup + 1 tbsp . ) 6 ounces ( 3 / 4cup ) WATER , 75 - 85 Â° F BUTTER or MARGARINE 2 teaspoons 1 tablespoons 1 Â¼ cups BREAD FLOUR 13 / 4cups WHOLE WHEAT FLOUR 2 / 3cups 1 cup 1 / 3cup CRACKED WHEAT CEREAL Â½ cup 1 Â½ tablespoons 2 tablespoons BROWN SUGAR , packed SALT 3Ateaspoon 1 Â½ teaspoons ACTIVE DRY YEAST 1 Â½ teaspoons 2 teaspoons - or - 0I " - - or - BREAD MACHINE / FAST RISE YEAST 1 teaspoon 1 Â½ teaspoons Add in _ edients to bread pan in order listed , making well in center of dry ingredients for yeast . Pro _ am for whole wheat bread setting , desired crust color and timer , if being used . Turn on . When done , turn oft ; unlock pan and relnove with oven mitts . Shake bread out and allow to cool on rack before slicing . 16
DOUGH SETTING The dough setting will prepare dough for hand shaping and baking dinner rolls , cinnamon rolls , donuts , bread sticks or your own dough recipes in your own oven . INSTRUCTIONS 1 . Position knead bar onto shaft in bottom of pan , making sure it is pushed down all the way . Twist slightly if needed to drop bar in place . 2 . Add ingredients to pan in order listed in recipe , MAKING SURE to add liquids first , butter or margarine next , then dry in _ edients and the yeast on top . After dry in _ edients are added , tap pan to settle in _ edients , then level in _ edients , pushing some of the dry mixture into corners of pan . This will prevent any liquid from seeping up from the corners . Make a slight well in center of dry ingredients and add the yeast to the well . This sequence is very important when using the timer to prevent the yeast from getting wet too soon . 3 . Lock pan into bread maker . Pan must always be locked in place for bread maker to function properly . Close cover . 4 . Plug bread maker cord into a 120 volt AC electrical outlet ONLY . Program for dough setting . Program timer if being used . See instructions on page 7 . 5 . Press start / stop button once to turn machine on . The dough will be mixed , kaleaded and allowed to rise before being stirred down . When done , 0 : 00 will appear in display and audible alert will sound . Unlock pan and relnove . It is important to relnove dough prolnptly as it will continue to rise if left in oven chamber . Machine will automatically turn offupon completion of the dough cycle . Unplug cord tioln outlet after cycle completes . Follow recipe instructions . SPECIAL NOTES â€¢ The timer can be used for recipes with the _ ) _ symbol . The crust color button cannot be activated at the dough setting . â€¢ Active dry , bread machine or fast rising yeast may be used . Use recomlnended amount for the type of yeast used . Bread machine and fast rising yeast are interchangeable . â€¢ Most yeast dough recipes can be prepared at this setting ; however , do not exceed t \ mr ( 4 ) cups of flour as the dough may not be kaleaded properly . Minor adjustments may be needed during kaleading for proper condition of the dough . See " Special Notes on Flour " on page 3 . â€¢ Use lukewarm water , 75 - 85 Â° F , to activate the yeast . DO NOT USE HOT WATER , above 110 Â° F , as this can affect the yeast . â€¢ MILK MUST BE WARMED TO 75 - 85 Â° F to activate the yeast . DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR . Warm milk in microwave at low power or on range over low heat . Use therlnometer to measure correct temperature . DO NOT OVERHEAT MILK , above 110 Â° F , as this can affect the yeast . Allow to cool if too hot or add a little cold milk to cool . â€¢ If cold butter or margarine is used , cut into four ( 4 ) pieces , placing bottom of pan with liquid for faster blending . â€¢ An audible alert will sound during kneading to signal when to add inmedients such as raisins or nuts . This prevents the ingredients fiom becoming over mixed or crushed . Simply open cover when alert sounds , add ingredients and close cover . Do not turn bread maker off . If these inmedients are not required , iNlore the alert . â€¢ If machine labors during kneading , the dough is too dry . Add one ( 1 ) teaspoon warm water at a time until dough softens . Do not add too much water , as dough can get too sticky . Dough should be soft to the touch after kneading . â€¢ Dough can be refrigerated up to three ( 3 ) to four ( 4 ) days for later use . Simply remove dough and place in an oiled bowl . Turn dough over to oil top and cover tightly . Or , put dough in an oiled plastic bag and seal . Check daily and punch down if needed . When ready to use , shape , rise and bake as recipe directs . â€¢ To freeze dough , shape as recipe directs and wrap tightly . Dough can be frozen for up to one month . When ready to use , relnove from freezer and thaw in refi _ igerator or at room temperature . Keep covered to prevent from drying out . Once thawed , allow dough to rise until doubled in size , then bake as directed . 17
dough BASIC DINNER ROLLS / BREAD STICKS @ INGREDIENTS 8 ounces ( 1 cup ) WATER , 75 - 85 Â° FRINE BUTTER or MARGA 3 tablespoons BREAD FLOUR Makes 2 to 3 dozen rolls depending on shape 3 cups made . SUGAR 3 Â½ tablespoons DRY MILK 2 tablespoons Freeze leftover rolls for another time . 1 teaspoon SALT ACTIVE DRY YEAST 2 teaspoons - or - - or - See instructions below . BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE dough WHEAT DINNER ROLLS _ ' _ INGREDIENTS 8 Â½ ounces ( 1 cup + 1 tbsp . ) WATER , 75 - 85 Â° F 3 tablespoons BUTTER or MARGARINE BREAD FLOUR Shape in cloverleaf or t \ _ ur - leaf clover rolls . 1 Â½ cups 1 Â½ cups WHOLE WHEAT FLOUR Makes 172dozen . 3 Â½ tablespoons BROWN SUGAR , packed DRY MILK 2 tablespoons SALT 1 teaspoon See instructions below . ACTIVE DRY YEAST 2 teaspoons - or - - or - BREAD MACHINE / FAST RISE YEAST 1Y2teaspoons SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE Add ingredients to bread pan in order listed , making well in center of dry ingredients for yeast . Prograln for dough setting and timer , if being used . Turn on . When done , turn off ! unlock pan and place dough on floured suri _ ace . Let rest 15 minutes . Follow desired shaping directions below . Cover and let rise in warm , draft - fiee place until double in size , 45 minutes to 1 hour . Brash with butter or slightly beaten egg white and bake in preheated 3500 F oven for 15 to 20 minutes or until golden brown . Sel - ve warm . CRESCENT ROLLS CLOVERLEAF ROLLS 1 . Divide dough into 4 equal pieces . Roll each piece 1 . Divide dough into 54 equal - sized pieces . Roll each piece into a ball . into a circle Â¼ - inch thick . 2 . Place 3 balls into greased muffin cup . Continue recipe instructions . Makes 1 Â½ dozen . 2 . Cut each circle into 6 pie - shaped wedges . Roll each wedge fiom wide end to narrow tip . 3 . Culwe ends to form crescent . Place 1 inch apart on greased cookie sheet . Continue recipe instructions . Makes 2 dozen . FOUR - LEAF ( ; LOVER ROLLS BREAD STICKS - makes 2 dozen 1 . Roll dough into a rectangle , Â½ - inch thick . Cut into 1 . Divide dough into 4 equal pieces . Divide each piece into 6 portions . 18 equal - sized pieces . 2 . Roll each piece into a rope 8 inches long . Place 1 inch apart on 2 . Shape each piece into a ball . Place each ball into a greased cookie sheet . greased lnuffin cup . 3 . Brush with egg white / , a _ ater mixture and sprinkle with sesame or 3 . With scissors , snip each ball completely into quarters . poppy seeds , grated Parmesan cheese , garlic salt or other topping . Continue recipe instructions . Makes 1 Â½ dozen . Continue recipe instructions . For drier breadsticks , reduce heat to 3000 F after baking 10 minutes and bake 25 to 30 minutes longer . 18
dough CINNAMON ROLLS I INGREDIENTS These can be made the night before , retiigerated and baked in the morning . Rolls DOUGH : must sit at room temperature at least 30 8 ounces ( 1 cup ) WATER , 75 - 85 Â° F minutes bet \ 3re baking . Makes 12 large rolls . 1 EGG , large BUTTER or MARGARINE 4 tablespoons 373 cups BREAD FLOUR 3 tablespoons SUGAR Â½ teaspoon SALT ACTIVE DRY YEAST 2 teaspoons - or - - or - BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons FILLING : Â¼ cup BUTTER or MARGARINE , melted Â¼ cup SUGAR 2 teaspoons GROUND CINNAMON V _ , teaspoon GROUND NUTMEG , optional Â½ cup ( ; HOPPED NUTS 1 . Add ingredients for dough to bread pan in order listed , making well in center of dry ingredients for yeast . DO NOT ADD FILLING INGREDIENTS . Program for dough setting . Turn on . When done , unlock pan and place dough on floured surfhce . Knead 1 minute , then rest 15 minutes . Roll dough into a rectangle , about 15 x 10 inches . Spread Â¼ cup melted butter over dough to within 1 inch of edges . Then evenly sprinkle Â¼ cup sugar , the cinnamon , nutmeg and chopped nuts over dough . 2 . Roll dough tightly on long side . Press edges to seal and form into a 12 - inch long , evenly shaped roll . 3 . With a kalife or 8 - inch long piece of thread or dental floss , cut roll into 1 - inch pieces . ( If using thread or dental floss , slide under roll and criss - cross ends to cut neatly through dough ) . 4 . Place rolls into a greased 13x9 inch baking pan . Cover and let rise in , a _ arln , draft - fiee place until double in size , 30 to 45 minutes . Bake in preheated 375 Â° F oven f \ _ r20 to 25 minutes or until golden brown . Cool in pan on rack for 10 to 15 minutes , then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and Â½ teaspoon vanilla . Blend until smooth . If too thin or thick , add more powdered sugar or milk . Cut apart and relnove fiom pan . TRADITIONAL FRENCH BREAD _ dough INGREDIENTS 8 ounces ( 1 cup ) WATER , 75 - 85 Â° F 1 tablespoon BUTTER or MARGARINE BREAD FLOUR 3 Â½ cups Shape dough into traditional French bread 1 Â½ teaspoons SUGAR SALT shape and bake in your own oven . 1 Â¼ teaspoons ACTIVE DRY YEAST 2 teaspoons - or - - Of Makes 1 large loaf ' . BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons TOPPING : 1 EGG WHITE , slightly beaten WATER 1 teaspoon POPPY or SESAME SEEDS 1 . Add ingredients f \ ) r dough to bread pan in order listed , making well in center of dry ingredients for yeast . Program for dough and timer , if being used . Turn on . When done , turn of'l ; unlock pan and place dough on floured surface . Knead about 1 minute , then let rest 15 minutes . 2 . Roll into a 15xl2 - inch rectangle . Roll tightly fiom long side , seal and taper ends . Place seam side down on greased baking sheet sprinkled with cornmeal . Cover and let rise in warm , draft - free place for 45 to 55 minutes or until double in size . 3 . With sharp kalife , make 3 or 4 Â¼ - inch deep diagonal cuts on top of loaf . Combine egg white with water and brush mixture on top of loaL Sprinkle with poppy or sesame seeds or leave plain . Bake in preheated 375 Â° F oven for 40 minutes or until golden brown . Coot slightly before slicing . 19
TRADITIONAL PIZZA DOUGH dough INGREDIENTS SINGLE CRUST DOUBLE CRUST 7 ounces ( 3 / 4cup + 2 tbsp . ) 101 / _ o , unces ( 1 Â¼ cups + 1 tbsp . ) WATER , 75 - 85 " F VEGETABLE OIL 2 tablespoons 4 tablespoons ALL PURPOSE FLOUR 2V _ c , ups 4 cups SUGAR Â½ teaspoon 1 teaspoon SALT Â½ teaspoon 1 teaspoon ACTIVE DRY YEAST 2 teaspoons 2 Â¼ teaspoons - 0I " - - or - - or - BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons 2 teaspoons TOPPING : 6 to 8 ounces 12 to 16 ounces PIZZA SAUCE FAVORITE MEAT TOPPINGS and CHEESE The single crust recipe makes enough for one 12 to 14 - inch pizza ; double crust recipe makes enough for two 12 to 14 - inch pizzas . Crust will be thicker in a 12 - inch pan , thinner in a 14 - inch pan . Cookie sheets can also be used . 1 . Add ingredients for dough in order listed , making well in center of dry ingredients for yeast . Prograln for dough and timer , if being used . Turn on . When done , place dough on floured surface . Knead about 1 minute , then let rest 15 minutes . 2 . Roll dough to fit 12 or 14 - inch pizza pan . Place dough onto greased pan sprinkled with comlneat . Press dough into pan , forlning an edge . Let dough rise in warm , draft - free place for 20 to 25 minutes . 3 . Spread pizza sauce evenly over crust , then top with favorite meat , toppings and shredded cheese . Bake in preheated 4250 F oven for 20 to 25 minutes until nicely browned on top . Let rest 5 minutes be _ \ 3recutting . Â® WHOLE WHEAT PIZZA DOUGH dough INGREDIENTS SINGLE CRUST DOUBLE CRUST 8 Â½ ounces ( 1 cup + 1 tbsp . ) 13 ounces ( 1 Â½ cups + 2 tbsp . ) WATER , 75 - 85 Â° F 1 tablespoon VEGETABLE OIL 2 tablespoons WHOLE WHEAT FLOUR 2 Â½ cups 4 cups SUGAR Â½ teaspoon 1 teaspoon SALT Â½ teaspoon 1 teaspoon 2 teaspoons ACTIVE DRY YEAST 2 Â¼ teaspoons - 0I " - - or - - or - BREAD MACHINE / FAST RISE YEAST 1 Â½ teaspoons 2 teaspoons TOPPING : 6 to 8 ounces 12 to 16 ounces PIZZA SAUCE FAVORITE MEAT TOPPINGS and CHEESE The single crust recipe makes enough for one 12 to 14 - inch pizza ; double crust recipe makes enough for two 12 to 14 - inch pizzas . Crust will be thicker in a 12 - inch pan , thinner in a 14 - inch pan . Cookie sheets can also be used . 1 . Add ingredients for dough in order listed , making well in center of dry ingredients for yeast . Program for dough and timer , if being used . Turn on . When done , place dough on floured surface . Knead about 1 minute , then let rest 15 minutes . 2 . Roll dough to fit 12 or 14 - inch pizza pan . Place dough onto greased pan sprinkled with cornmeal . Press dough into pan , forlning an edge . Let dough rise in warm , draft - fiee place for 20 to 25 minutes . 3 . Spread pizza sauce evenly over crust , then top with favorite meat , toppings and shredded cheese . Bake in preheated 425 Â° F oven for 20 to 25 minutes until nicely browned on top . Let rest 5 minutes be _ \ _ recutting . 2O
90 DAY WARRANTY Your West Bend , _ RW ) arranty covers failures in the materials and workmanship of this Bread Maker for 90 days liom the date of original purchase . Any failed part of the Bread Maker will be repaired or replaced without charge . This warranty gives you specific legal rights and you may also have other rights which vary liom state to state . This warranty does not cover alleged damaged caused by misuse , abuse , accidents or alterations to the Bread Maker . BONUS ! RECIPE BOOK A recipe book ( book nmnber L5146 ) containing dozens of recipes developed exclusively for West Bend , _ r9Bread Makers is available . To order , write to the address below . Include $ 6.95 ( plus your area tax for Wisconsin , Illinois and Georgia residents ) with your request . Payment must accompany order . Make check or money order payable to The West Bend Company . Please allow two weeks for delivery . Price subject to change without notice . The West Bend Company Attn : Housewares Customer Service P . O . Box 2780 West Bend , WI . 53095 - 2780 REPLACEMENTS PARTS AVAILABLE Replacement bread pans and knead bars may be ordered directly from The West Bend Company . To order , write to the address above or order online at www . westbend . com . Be sure to include the catalog nmnber of your Bread Maker ( # 410 - - ) , found on the back of your machine , a description of what you want and the quantity . Along with this information please include your name , mailing address ( Post Office boxes will not be accepted as we ship via UPS and need a physical address ) and your Visa , MasterCard or Discover credit card nmnber ( debit cards not accepted ) , expiration date , for the billing of the part ( s ) to you . Your ( state's sales tax for Wisconsin , Illinois and Georgia residents ) and a handling fee will be added to your total charge . Or , to send a check or money order , call 262 - 334 - 6949 to obtain purchase amount . Please allow 2 weeks for delivery . SPECIFICATIONS : WEST BEND Â® 120 V AC , 60 Hz Heater 430 Watts Motor 145 Watts NOT VALID IN MEXICO IMPORTANT IMFORMATION Please file this booklet for reference to instructions for proper use and care , and warranty information . For your records , attach a dated sales receipt for warranty purposes and complete the following inforlnation : Date purchased or received as gift : Where purchase and price , if known : Date of Manufacture ( on back of bread maker ) : Cat / Model Nmnber : L5231 Care / Use Book 21