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WEST BEND AUTOMATIC BREAD AND DOUGH MAKER
RECIPES AND INSTRUCTIONS
L5225
TABLE OF CONTENTS
PAGE
Important Safeguards……………………….1
Quick Start Steps for First Loaf…………. 2-3
Tips on Using Machine……………………. 3-4
Ingredients…………………………………. 4-6
Measuring………………………………….. 6
Using Bread Mixes………………………… 6
Adapting Recipes………………………….. 7
High Altitude………………………………. 7-8
Parts Diagram……………………………… 9
Control Panel Features…………………….. 10-11
Making Bread……………………………… 11-12
Making Dough…………………………….. 13
Using Time Delay…………………………. 13
Clean Up…………………………………… 14
Troubleshooting…………………………… 16-18
Recipes……………………………………. 20-26
Warranty………………………………….. 27
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS
AND/OR WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL.
For your records, fill in following information on your bread maker and save dated sales receipt for warranty purposes:
Cat. Number________ Date of Manufacture (located on back of bread maker)______.
Date of Purchase or Received as Gift______________
IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL
To protect bread maker’s electronic control against possible damage caused by surges in electrical power line, we recommend
using a surge protector device, available in the electronics department of most discount/hardware stores. Simply plug surge
protector into 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, electrical shock
and/or injury to persons including the following:
•
•
Read all instructions before using.
Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot
bread.
•
•
•
•
Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.
To prevent personal injury or electric shock, do not place cord, plug or appliance in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before
cleaning appliance.
•
•
Avoid contacting moving parts.
Do not operate appliance with a damaged cord or plug or if the appliance malfunctions or has been damaged in any
manner.
•
The use of accessory attachments not recommended by The West Bend Company may result in fire, electrical shock or
personal injury.
•
•
•
•
•
•
Do not use outdoors.
Do not let cord hang over edge of table, counter, or surface area, or touch hot surfaces.
Do not place appliance on or near a hot gas or electrical burner, or in a heated oven.
Do not use appliance for other than intended use.
To disconnect power, press stop button to turn control off then remove plug from wall outlet. Never pull on the cord.
Extreme caution must be used when moving appliance during operation.
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3. MAKING BASIC WHITE BREAD
9 ounces lukewarm milk (1 cup + 2 tablespoons), about 80ºF
3 cups bread flour
1½ tablespoons sugar
1½ teaspoons salt
2 tablespoons butter or margarine
2 teaspoons active dry yeast
1. Put knead bar in bread pan over shaft. Twist if needed to slide down all the way.
2. Measure milk, warm gently and add to pan.
3. Measure bread flour, sugar and salt; add to pan. Level ingredients. Cut into four pieces. Place a piece in each corner on top
of dry ingredients.
4. Make shallow well in center of dry ingredients; add yeast. Lock pan into machine. See directional arrow on edge of pan for
which way to turn. Close cover.
4. PROGRAMMING CONTROL FOR MAKING BREAD
1. Plug cord into electrical outlet. Machine is already programmed for making Basic bread at the Medium crust setting. Red
lights will appear next to Basic and Medium settings.
2. Press Start/Stop button to turn machine on. Bread making process will begin. Bread will be done in 3 hours and 40
minutes.
3. When done, alert will sound and Keep Warm light will glow. Turn machine off by holding Start/Stop button down until
Keep Warm light goes out.
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.
OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER
1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the
bread maker during operation, hold the START/STOP button down for 3 seconds or until cycle light goes out.
2. 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 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which
can interfere with the internal bread maker temperatures and affect the loaf of bread being prepared.
3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing on the bottom of the pan
that turns the knead bar. See cleaning section on page 14 in this booklet for further details.
4. ALWAYS place bread maker on a DRY, STABLE, heatproof countertop or table during use. Since the bread maker
contains a motor, some vibration occurs during the knead cycle.
5. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use potholders when
removing and handling the bread pan after baking.
6. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD MAKING IS TO
MEASURE INGREDIENTS ACCURATELY. See measuring section in this booklet on page 6.
7. DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients: section in this booklet on
pages 4 through 6. Use only fresh ingredients.
8. ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread pan first, followed
by dry ingredients, then butter or margarine and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the
pan to settle the dry ingredients, then level off the ingredients, pushing into the corners to prevent liquid from seeping up.
Then add the yeast to the very center of the pan, making a slight well in the center of the dry ingredients. This sequence is very
important, especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast.
9. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off automatically and remain off when power is
restored. If this occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. When
machine is not operating, no lights will glow in cycle column. If in time delay mode, no light will glow in time delay column if
machine is not operating.
10. DO NOT COVER bread maker with anything during operation as this can cause malfunction.
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11. DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle. Turn bread
maker OFF after completion of cycle.
12. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it from being accidentally turned
ON.
KNOW YOUR INGREDIENTS
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. Also, always make sure
your ingredients are fresh.
FLOUR is the main ingredient used in making bread and provides structure as well as food for the yeast. Several different
types of flour can be used in your bread maker, but DO NOT USE ALL-PURPOSE FLOUR, CAKE FLOUR or SELF-RISING
FLOUR, AS POOR RESULTS WILL BE OBTAINED.
Bread Flour SHOULD be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will
provide tall, well formed loaves with good structure. Several different brands of bread flour are available for use in your bread
maker.
Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT bread setting. Whole wheat 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 bread
setting on your bread maker features longer kneading to better develop the structure of whole wheat bread for optimum results.
Rye Flour can be used in combination with bread flour in the preparation of rye or pumpernickel bread. It cannot be used alone
as it does not contain enough protein to develop adequate gluten for structure.
Special Notes on Flour: All flours are affected by growing conditions, milling, storage, humidity and even the manufacturer.
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 refrigerator to prevent them from becoming rancid.
Measure the amount of flour as directed in the recipe, but make any adjustments after the first 8 – 10 minutes of
kneading as follows:
If dough does not form into a ball and is more like a batter in consistency, more flour will need to be added. Add 1 tablespoon
of flour at a time until dough forms into a soft ball and is not sticky to the touch. If too much flour has been added and the
mixture will not form into a ball, add 1 teaspoon of lukewarm water at a time, allowing the water to be kneaded into the dough
before adjusting further until a soft ball of dough forms. You can typically tell by the appearance of the dough when it is just
right as the dough will be soft in appearance but will not be sticky to the touch, and the sides and bottom of the bread pan will
be clean.
Do not exceed 3 cups of bread flour for the 1½ pound loaf or 2 cups bread flour for the 1 pound loaf. Breads containing whole
wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf; 2½ cups for the 1 pound loaf.
SUGAR AND OTHER SWEETENERS 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, whether dried or fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid in the
recipe will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring
sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring the sweetener; it will 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 WILL BE OBTAINED.
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 in making bread. Refrigerated milk MUST ALWAYS be warmed to between 80º to 90º F
before adding to the bread pan. Heat milk in glass measure in the microwave or in a small pan on top of the range until
lukewarm, but not hot. Use a thermometer to measure the temperature accurately. DO NOT OVERHEAT the milk, above
110ºF, as this can kill the yeast.
WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the delay start
timer of your bread maker as regular milk will spoil when left at room temperature for several hours.
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Always use lukewarm water, between 80º and 90º for best results. Do not use warm or hot water, above 110ºF, as this can kill
the yeast.
Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid will be
needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose
moisture.
Water and milk are interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water.
BUTTER, MARGARINE and OTHER FATS AND OILS serve several purposes in bread making 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 measure accurately.
Butter, margarine and solid shortening are interchangeable in the recipes. Butter and margarine can be used right from the
refrigerator. You may wish to cut cold butter or margarine into 4 pieces for faster blending, placing them into the corners of
the pan. Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat
yogurt for the amount of fat recommended in the recipe. Watch dough as it kneads for any minor adjustments, which may be
necessary.
EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitute can be used in
place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute 2 egg whites for each
large egg in the recipes without affecting the end result. Watch the dough during the knead cycle as some minor adjustments
may be necessary to get the dough to the right consistency. See “Special Notes on Flour” section on page 4 for adjusting
dough.
A special tip when using eggs is to run them under warm water or place in a bowl of warm water about 1 minute before
cracking as this helps the egg slide out of shell better.
SALT has several functions in making bread. It inhibits the yeast growth 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 dough to overrise; using too much can prevent the dough from rising as high as it should. Light salt can be used as a
substitute for ordinary table salt providing it contains both potassium chloride and sodium. Use the same amount as
recommended for table salt.
When adding salt to pan, add to one corner to keep it away from yeast, especially when using time delay as the salt can
retard its growth.
YEAST is a living organism, which through fermentation, feed 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 recipes. Using a little more can cause the dough to overrise and bake into the cover. Fast rising yeast and
bread machine yeast are virtually the same and are interchangeable with one another. For best results, use fast rising or bread
machine yeast at Rapid bread setting.
DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES IN THIS BOOK WERE TESTED
USING ONLY ACTIVE DRY, FAST RISING AND BREAD MACHINE YEAST.
Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so you can measure the exact
amount you need without having to waste any. If using yeast packed in a ¼-ounce foil envelope, it is best to open a fresh
envelope every time you bake. If you do save the unused amount 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 ½-ounce foil envelope of
yeast contains 2¼ teaspoons.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON 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 to recipes is for 100% whole wheat bread or recipes containing a high percentage of whole
wheat or other whole grain flours or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the
recipe. Check the condition of the dough during kneading as you may need to add a little water as the vital gluten will absorb
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liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this is not as effective as vital gluten
as it contains less protein.
Or you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add to the
liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (¼ cup). Again, check the
condition of the dough during the knead cycle for any minor adjustment that may be needed.
SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of
the loaf obtained. Cinnamon can break down the structure of the dough, affecting height and texture, whereas, garlic can
inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe: don’t be generous.
IMPORTANT IMPORTANT IMPORTANT
MEASURE INGREDIENTS PRECISELY AND ACCURATELY.
THE MOST IMPORTANT STEP IN USING YIUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRECISELY
AND ACCURATELY. A mismeasured tablespoon of water or teaspoon of salt can make a BIG difference in the bread maker.
Remember, the bread maker is not human and cannot adjust for mismeasured ingredients, ONLY YOU CAN MAKE SURE
THE INGREDIENTS ARE MEASURED ACCURATELY.
Follow these VERY IMPORTANT tips when measuring ingredients:
Read through the recipe and organize the ingredients you will need in the order they are added to the bread pan. Many bread
disasters occur because an ingredient was left out or added twice.
Use standard kitchen measuring cups and spoons and follow the steps below.
1. ALWAYS use glass or plastic “see through” liquid measuring cups to measure liquids. 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 for easier
measuring at eye level.
2. ALWAYS use standard dry measuring cups for measuring all dry ingredients especially flour. Dry measuring cups are
those that nest together. ALWAYS SPOON DRY INGREDIENTS INTO THE SPECIFIED MEASURING CUP, THEN
LEVEL OFF TOP WITH A KNIFE. All measurements must be level. DO NOT SCOOP measuring cups into the dry
ingredients for measuring as you will compress the ingredients into the cup and end up with more than intended which will
result in a short loaf of bread.
3. ALWAYS use standard measuring spoons for measuring ingredients such as
yeast, salt, sugar, dry milk, etc. as well as small amounts of honey, molasses or
water. Again, the measurements MUST BE LEVEL, not rounded or heaping as
this little bit of difference can affect the bread. DO NOT USE TABLEWARE
AS MEASURING SPOONS AS THESE VARY IN SIZE AND WILL NOT BE
ACCURATE.
USING BREAD MIXES IN YOUR BREAD MAKER
Pre-packaged bread mixes can be prepared in your bread maker. Follow the
directions for making up to a 1½ pound (3 cup) loaf. Use the BASIC or RAPID
Bread Setting for bread mixes unless preparing a 100% whole wheat or natural
grain bread mix, which would require the use of the WHOLE WHEAT Bread
Setting. Add the recommended amount of liquid to the bread pan first, then the
flour mixture and finally the yeast on top. Select desired Crust Color and start the bread maker. The Time Delay can also be
used with bread mixes providing no perishable ingredients are used, such as milk, eggs, etc., which will spoil when left at room
temperature for several hours.
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MAKE YOUR OWN MIXES
To save time and money, you can prepare your own bread mixes ahead of time and store in the refrigerator until ready to use.
Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag and close with a twist tie. Label as to the
type of bread and loaf size. When ready to use, simply add liquid ingredients to pan as recipe directs. Then add the dry
mixture, level, add the butter or margarine and the yeast on top. Program and start the bread maker. Use Time Delay if recipe
recommends its use.
MEASUREMENT EQUIVALENT CHART
CUP
1
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=
=
=
=
=
=
=
=
=
=
FLUID OUNCE
=
=
=
=
=
=
=
=
=
=
=
=
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TABLESPOON
=
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TEASPOON
8
16
14
12
10⅔
10
8
48
42
36
32
30
24
18
16
12
6
⅞
7
¾
6
⅔
5⅓
5
⅝
½
4
⅜
3
6
⅓
2⅔
2
5⅓
4
¼
⅛
1
2
½
¼
1
3
½
1½
ADAPTING YOUR FAVORITE BREAD /DOUGH RECIPES
After preparing a few 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 and you will need to check the dough during the knead cycle for any
minor adjustment that may be necessary. Either use one of the recipes in this book that is similar to your recipe as a guide, or
use the formula that follows:
For each cup of flour used in recipe, use:
⅓ cup liquid
½ tablespoon sweetener (sugar)
½ teaspoon salt
½ tablespoon fat (butter or margarine)
¾ teaspoon active dry yeast OR ½ teaspoon bread machine/fast rise yeast
For example, based on the formula above using 3 cups of flour, start with:
1 cup liquid
3 cups bread flour
1½ tablespoons sweetener
1½ teaspoons salt
1½ tablespoons fat
2¼ teaspoons active dry yeast OR 1½ teaspoons bread machine/fast rise yeast
Add ingredients to pan in this order: liquid first, then all dry ingredients, except yeast. Level dry ingredients; divide fat in 4
pieces, placing a piece in each corner of pan. Make a well in center of ingredients; add yeast. Program for appropriate bread
setting. After 8 to 10 minutes of kneading, check condition of dough. It should be soft, a bit sticky with a slight smear of
dough in bottom of pan. If too wet and sticky, add one-tablespoon flour at a time until dough gathers into a ball and does not
cling to side. If too dry and motor is laboring, add one-teaspoon liquid at a time until dough becomes soft and pliable. Do not
exceed 3 cups of flour when preparing bread to prevent it from baking into the cover.
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. To slow the rising of
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 2 to 3 teaspoons. 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.
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BECOME FAMILIAR WITH CONTROL PANEL
Before using your bread maker, it is important that you understand how to use the control panel as this is the “brain” of the
machine. Review the following features to better understand what each button is designed to do and the options that are
available to you when using this machine.
SPECIAL NOTE ON CONTROL PANEL
If your bread maker is being used in a darkened room or in time delay mode overnight, you may notice flickering of the unlit
lights in the control panel. This is normal and means the control is working properly; don’t be concerned. When the
lights flicker, it simply indicates the control is checking the program and timer functions for great baking results.
BREAD SELECT BUTTON
The BREAD SELECT button lets you choose THREE different bread setting as
well as a dough setting. With each press of the Bread Select button, a red light
will glow next to a bread setting or the dough setting on the panel. The time
required to complete each setting is given on the control panel for reference as
follows:
Bread Select Settings
Time to Complete in Hours and Minutes
BASIC…………………………………3:40
RAPID………………………………....3:10
WHOLE WHEAT……………………..3:50
DOUGH……………………………….1:20
The BASIC and RAPID settings can be used for almost any bread recipe
containing at least 50% bread flour. If a recipe contains less that 50% bread flour, then use the WHOLE WHEAT setting as
this setting features a longer knead cycle which is beneficial for whole grain flours. Active dry, fast rising or bread machine
yeast can be used at all bread settings as well as the dough setting. For best results, use fast rising or bread machine yeast at the
RAPID setting.
An audible alert will sound midway through the knead cycle at all bread and dough settings to let you know when to add
ingredients such as raisins nuts, etc. for specialty breads. This will prevent these added ingredients from becoming over mixed
or crushed. If you are not adding ingredients during the knead cycle, ignore the alert when it sounds.
CRUST COLOR BUTTON
The CRUST COLOR button lets you choose THREE different crust colors for your bread. With each press of the CRUST
COLOR button, a red light will glow next to Light, Medium or Dark on the control panel. Simply select the desired crust color
you wish for the bread recipe you are preparing. When preparing the small 1 pound loaf, we recommend you use the LIGHT or
MEDIUM crust color to prevent overbrowning of the smaller loaf.
TIME DELAY BUTTON
The TIME DELAY button lets you program the bread maker to start at a later time, which is especially convenient if you wish
to wake up to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The timer can be programmed to
have the bread or dough done in 6,9, or 12 hours from when the machine is started. Simply prepare the recipe you wish to
make, place the bread pan into the bread maker, program for bread select and color and then press TIME DELAY button for
desired time option. A red light will glow next to one of the time options with each press of the button.
The TIME DELAY can be used with all bread settings providing non-perishable ingredients are used. The recipes that have
the symbol can be used in the time delay mode. Active dry, fast rising or bread machine yeast can be used with the time
delay.
START/STOP BUTTON
Use the START/STOP button to turn the bread maker on and off. Before starting the bread maker, you must first program the
BREAD SELECT setting and the CRUST COLOR setting plus the TIME DELAY if being used. Then press START/STOP
once to turn bread maker on.
As the machine advances through the bread making process, a light will glow next to the cycle it is in, Knead, Rise or Bake.
When done, a green light will glow next to the Keep Warm cycle and an audible alert will sound. Turn bread maker off by
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holding START/STOP button down until green Keep Warm light goes out, about 3 seconds. Remove bread pan using a
potholder and place hot loaf of bread onto a rack to cool before slicing.
If the bread is not removed immediately after baking, the bread maker will automatically go into a Keep Warm mode for up to
3 hours as indicated by the glowing green light next to Keep Warm in cycle column. When the bread is removed, turn the
bread maker off by holding down the START/STOP button until the green Keep Warm light goes out.
If in the dough mode, the bread maker will turn off automatically and an audible alert will sound. Remove the pan containing
the dough immediately and shape/form as desired for conventional baking. Do not leave pan containing dough inside bread
maker after it turns off as dough will continue to rise and could overfill the pan if left inside bread maker too long. See”
Dough” section on page13 for more details.
TOO HOT/TOO COLD WARNING
If the inside of the oven chamber is too hot or too cold for making bread, an audible alert will sound and the bottom row of
lights on control panel will flash when you attempt to turn the bread maker on. If this occurs, allow the chamber to cool by
leaving the cover open for 10 to 15 minutes or warm up by placing bread maker in a warmer area for 15 minutes until the bread
maker can be turned on without the warning going off. If oven is too hot, the yeast can be killed, if too cold, the growth of the
yeast will be retarded.
CLEAN BEFORE USING
SPECIAL NOTE: The bread pan is not immersible and should never be washed in an automatic dishwasher.
Immersing the pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can
reduce the non-stick qualities of the non-stick finish, causing the bread to stick in the pan.
Only two parts, the bread pan and kneading bar, need to be cleaned before making bread. Simply fill bread pan with a small
amount of warm water and dishwashing detergent. Wash the inside of the pan and knead bar with a soft dishcloth or sponge.
Empty the bread pan and rinse the inside and knead bar with warm water and dry with a soft cloth. Do not use any abrasive
scouring pads or cleansers on bread pan or knead bar as damage to the non-stick coating can occur.
CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other
liquid.
Wipe the inside of the chamber and the outside surfaces of the bread maker with a damp cloth and dry with a soft cloth if
necessary.
Your bread maker is now ready to use.
HOW TO USE—BASIC STEPS IN MAKING BREAD
1. Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar with the shape of the shaft. Make
sure knead bar is pushed down onto the shaft and the shaft area is clean. You may need to twist the bar slightly to drop in
place.
2. Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients
first, followed by dry ingredients, the butter or margarine and lastly the yeast. After the dry
ingredients are added to the pan, tap to settle, then level dry ingredients, pushing some of the flour
mixture into the corners of the pan. This will prevent any liquid from seeping up from the corners.
Make slight well in center of dry ingredients and add the yeast to the well. This is especially
important when using the Time Delay to prevent the yeast from getting wet.
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3. Lock the bread pan into bread maker, turning pan counterclockwise to lock in place. Note the directional arrows on edge of
pan as to which way to turn for the lock position. Pan must be locked in place for the bread maker to function properly. Make
sure handle of pan is down, then close cover.
Turn pan counter-clockwise to lock
pan in place.
Remove bread pan from bread maker using potholder or oven
mitt. Turn pan clockwise to unlock, then lift bread pan out of
bread maker.
BREAD
SELECT
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the
Bread Select button until light glows next to the desired bread setting: BASIC,
RAPID, WHOLE WHEAT. If you pass the desired setting, just continue to press the Bread Select
button until desired setting is reached.
5. Press the Crust Color button until light glows next to the desired crust color:
LIGHT, MEDIUM or DARK. If you pass the desired color, just continue to
press the Crust Color button until desired setting is reached. Program Time
Delay if desired. See instructions on page13.
CRUST
COLOR
6.Press START/STOP button once to turn bread maker on. When turned on,
the red light next to the knead cycle will glow. The bread will begin to mix and
then proceed through the cycles until done.
START/
STOP
After the bread maker has been turned on, the programmed settings cannot be changed. If you wish to change settings,
hold START/STOP button down until cycle light goes out. Then program control as desired and turn back on.
SPECIAL NOTE: An audible alert will sound midway through the knead cycle at all bread settings as a reminder to add
ingredients such as raisins, fruit, nuts or cheese as directed in the recipe. Simply open the cover and add the ingredients to the
dough as it is being kneaded. DO NOT STOP THE BREAD MAKER TO ADD INGREDIENTS. The added ingredients will
be mixed into the dough during the remainder of the kneading time.
CAUTION: To prevent personal injury or burns, do not touch cover, vent or sidewalls of bread maker during the bake cycle
as these surfaces are hot.
7. When the cycle is complete an audible alert will sound and green light next to Keep Warm will glow to let you know the
bread is done. Turn bread maker off by holding the START/STOP button down until Keep Warm light goes out. Unplug cord
from electrical outlet.
It is best to remove the bread immediately from bread maker for a crispy crust. Open the cover and remove the bread pan by
the handle using a pot holder or oven mitt, turning the pan clockwise to unlock, then lifting the pan out of the bread maker.
Handle bread pan carefully as it is hot.
CAUTION: To prevent personal injury, always use oven mitt to remove the hot bread pan from the bread maker and when
removing the baked loaf of bread from pan.
Invert bread pan and shake until loaf falls out. Place loaf of bread onto a cooling rack for at least 15 to 30 minutes for easier
slicing. Knead bar will normally stay in pan when bread is removed, but may, on occasion, slide out with bread. If bar is
inside bread, remove before slicing.
If bread is not removed immediately after the cycle is complete, the bread maker will automatically go into a Keep Warm
mode for up to 3 hours. The green light next to Keep Warm will remain lit during this Keep Warm period as a reminder.
When removing the bread pan during the Keep Warm period, always use pot holders or oven mitt as pan will be hot. Turn
bread maker off by holding START/STOP button down until Keep Warm light goes out. Unplug cord from outlet after use. If
the bread maker is not turned off during this 3 hour Keep Warm period, it will automatically shut itself off and the Keep Warm
light will go out. Unplug cord from electrical outlet.
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CAUTION: To prevent personal injury, do not put hands inside oven chamber or touch the heating unit after completion of
the bake cycle as these surfaces are hot.
HOW TO USE DOUGH SETTING
The DOUGH setting will prepare dough for you for hand shaping/forming and baking in your own oven. Use this setting
when you wish to make dinner rolls, cinnamon rolls, donuts, bread sticks or even traditional shaped loaves of bread. Time
Delay CAN be used with the DOUGH setting, however, the Crust Color button CANNOT be used as the dough will not be
baked.
Follow these steps for using the DOUGH setting:
1. Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar with the shape of the shaft. Make
sure knead bar is pushed down onto shaft and the shaft area is clean.
2. Add ingredients to pan in order listed in recipe. MAKING SURE to add any liquid ingredients first, followed by dry
ingredients, then butter or margarine and lastly the yeast. After dry ingredients are added to the pan, tap pan several times to
settle the ingredients, then push some of the flour mixture into the corners of pan. This prevents liquid from seeping up from
the corners. Make slight well in center of flour and add the yeast to well. This is especially important when using Time Delay
to prevent the yeast from getting wet.
3. Lock bread pan into bread maker, turning the pan counterclockwise to lock in place. Pan must be locked in place for the
bread maker to function properly. Make sure handle of pan is down, then close cover.
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select button until light glows next to
DOUGH on control. The process time for dough is 1 hour and 20 minutes. If you pass by the DOUGH setting, continue to
press the Bread Select button until DOUGH is reached. Program Time Delay if desired. See instructions on pages 13.
After the bread maker has been turned on, the programmed settings cannot be changed. If you wish to change settings,
hold START/STOP button down until cycle light goes out. Then program control as desired and turn back on.
5. Press START/STOP button once to turn bread maker on. When turned on, the red light next to knead cycle will glow. The
dough will begin to mix, then be kneaded and allowed to rise before being kneaded briefly to punch down at the end of the
cycle. When finished, an audible alert will sound, cycle light will go out, and machine will automatically turn itself off.
Remove the dough from the pan and follow recipe directions to complete the recipe. Unplug cord from electrical outlet after
cycle is complete.
HOW TO USE TIME DELAY
The Time Delay can be used at all BREAD settings as well as the DOUGH setting. Follow steps 1-5 for “Making Bread” on
pages 11 and 12 or Steps 1-4 for “Making Dough” on page 13. Use only recipes with the
symbol with the Time Delay as
these recipes contain non-perishable ingredients that will not spoil when left at room temperature for several hours before the
bread or dough making process begins.
NEVER USE PERISHABLE INGREDIENTS (milk, eggs, cheese, yogurt, etc.) WITH THE DELAY START TIMER
AS THESE INGREDIENTS CAN SPOIL WHEN HELD AT ROOM TEMPERATURE SEVERAL HOURS BEFORE
THE BREAD MAKER TURNS ON.
After completing above mentioned steps, continue with steps below:
1. After the Bread Select and Crust Color choices have been made(with exception
TIME
DELAY
of Dough), select one of the three time delay options, 6, 9, or 12 hours, depending
on when you want the bread or dough to be done.
For Example: If you want the bread to be done in 9 hours from when you start the machine, press TIME DELAY
button until red light glows next to 9 hours on the control panel. The maximum amount of time that can be
programmed into the time delay is 12 hours.
Keep in mind that when making bread, the machine also has a 3 hour Keep Warm mode after the bread is done, giving
you even more flexibility in timing. This allows you to add up to 3 hours to any bread setting. The 3 hour Keep Warm
mode applies only to bread settings, NOT THE DOUGH SETTING.
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2. Press START/STOP button once to turn the bread maker on. The red light next
START/
STOP
to selected time delay setting will slowly flash to let you know the timer is working.
If time delay is set at 9 or 12 hours, the flashing light will move to the next shortest time setting after every 3
hours. For example, if 9 hours was programmed into the time delay, the light would slowly flash at this setting for 3
hours, then advance to the 6 hour delay position. When the bread making process begins, the time delay light goes out
and the cycle lights are activated for the particular cycle the machine is in, Knead, Rise and Bake.
When the bread is done, an audible alert will sound and green Keep Warm light will glow. The bread will stay warm for up to
3 hours after baking or until bread maker is turned off. Unplug cord from electrical outlet. Always use pot holder or oven mitt
when removing hot bread from machine after baking. Cool loaf on rack 15 to 30 minutes before slicing.
If in Dough mode, bread maker will automatically turn itself off upon completion of the cycle when audible alert sounds.
Unplug cord from electrical outlet. Remove dough from pan and finish as recipe directs.
CAUTION: To prevent personal injury, do not touch cover, vent or side walls 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.
SLICING BREAD
Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking,
it will be very difficult to slice and will be sticky.
STORING BREAD
Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your
bread in a plastic bag to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one week.
For longer storage, put the bread in the freezer. Slice before freezing so you can remove only the number of slices you
need at a time.
CLEAN AFTER EACH USE
SPECIAL NOTE: The bread pan is not immersible and should never be washed in an automatic dishwasher. Immersing the
pan in water can cause damage to the bearing in the bottom of the pan that turns the knead bar. Dishwasher cleaning can
reduce the release qualities of the non-stick finish, causing the bread to stick to the pan.
1. Unplug cord from electrical outlet.
2. The bread pan and knead bar must be cleaned after each use. After the bread is removed from pan, fill with warm water to
cover the knead bar. Set pan in a dry sink or on a potholder and allow pan and knead bar to soak for 5 to 10 minutes. Then lift
bar off shaft, twisting slightly if needed to unlock. The knead bar must be allowed to soak in water before it can be
removed.
Add small amount of dishwashing detergent to the pan and wash the inside and knead bar with a soft cloth or sponge. Empty
pan and rinse inside as well as knead bar with warm water and dry with a soft cloth. Always make sure the shaft in the bottom
of the pan is kept clean. Do not use any type of utensil or tool to clean the gasket around the shaft in bottom of pan as damage
will occur and result in leakage.
Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to the non-stick coating can occur.
The coating on the inside of the bread pan may change color over time, which is normal and does not affect the bread or dough
prepared.
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 chamber and outside surfaces of bread maker with a damp cloth and dry with a soft cloth if necessary. Cover
can be removed for cleaning. Open cover 45 degrees, then slide forward. Wipe cover with a damp soapy cloth and dry. Do
not immerse cover in water or place in automatic dishwasher for cleaning as water will get in between the parts and can cause
damage.
After cleaning, replace cover by aligning attachment bar into hinge on back of bread maker. Cover should move freely up and
down after being replaced.
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BREAKDOWN OF BREAD/DOUGH CYCLES
So you know exactly what is going on inside the bread maker during the process time, the following chart breaks down the
time in minutes or seconds that each cycle requires. These times are approximate and should be used only as a guide. The
total process time is also given in hours and minutes, depending on the bread settings.
WHOLE
BASIC
RAPID
WHEAT
DOUGH
Cycles:
KNEAD
RISE
6 min.
6 min.
6 min.
26 min
54 min.
15 sec.
----
.
15 min.
20 min.
44 min.
15 sec.
25 min.
15 sec.
50 min.
60 min.
3 hrs.
15 min.
20 min.
29 min.
15 sec.
10 min.
15 sec.
50 min.
60 min.
3 hrs.
15 min.
30 min.
50 min.
15 sec.
15 min.
15 sec.
55 min.
60 min.
3 hrs.
KNEAD
RISE
KNEAD
RISE
----
----
KNEAD
RISE
----
----
BAKE
----
KEEP WARM
----
Total Time To Make Bread
Total Time For Dough
3 hrs
3 hrs.
3 hrs.
----
40 min.
10 min.
50 min.
1 hr. 20 min.
KNEAD
When the bread maker is turned on, it will mix and knead the ingredients for 6 minutes. The knead bar will
start and stop every few seconds during the beginning of mixing action which is normal
.
RISE
After the initial mixing/kneading period, the dough is allowed to rise for 15 minutes before the final kneading
action begins when using the bread settings. You may hear faint clicking sounds during this period which is
normal and indicates the bread maker is working properly on keeping the dough warm. (When set at the
DOUGH setting, this cycle is omitted as it is not necessary in the preparation of dough for hand shaping and
baking.)
KNEAD
The total knead time varies depending on the bread selection made. Total kneading time at the BASIC,
RAPID, and DOUGH settings is 20 minutes; 30 minutes for the WHOE WHEAT bread setting. The longer
knead time is required at the WHOLE WHEAT setting to better develop the gluten in whole wheat flour.
SPECIAL NOTES:
•
When using any setting, an audible alert will sound midway through the second Knead cycle to let you
know when to add ingredients such as raisins, nuts, cheese, etc. to prevent overmixing or crushing of
added ingredients. If you are not adding ingredients to the recipe, ignore this alert.
•
If you need to make any adjustments to the recipe, such as adding a little more flour or liquid in order to
improve the consistency of the dough, you must make this adjustment during this knead period. You
may wish to use the add ingredient alert or set a separate timer to remind you to check the dough during
the kneading period to make any necessary adjustments. See page 4 for further details.
RISE
After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint clicking
sounds during the rise as gentle heat is being provided to keep the chamber warm.
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KNEAD
After the dough has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide
gas created by the yeast.
SPECIAL NOTE:
•
If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping , rising and
baking in your own oven. An audible alert will sound and the bread maker will turn itself off after
completion of the DOUGH cycle.
RISE
The dough is then allowed to rise again, but for a shorter period of time.
KNEAD
After the shorter rise time, the dough is again stirred down by the knead bar to remove excess gas and also to
shape the dough into a ball for the final rise. This final knead ensures that the bread will have good texture.
RISE
The dough then goes into the final rise to achieve its maximum height. Again, you may hear faint clicking
sounds during the rise as gentle heat is provided to keep the chamber warm.
BAKE
The bread is then baked. An audible alert will sound when the bread is done and green Keep Warm light will
glow. When the bread is removed, turn bread maker off by holding down the START/STOP button until
Keep Warm light goes out, about 3 seconds.
TROUBLESHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread maker. Please review the problems,
their possible causes and the corrective action that should be taken to ensure successful bread making.
PROBLEM
POSSIBLE CAUSE
SOLUTION
1. Top inflated,
mushroom-like
in appearance
Too much yeast.
Reduce yeast by ¼ to ½ teaspoon.
Too much sugar.
Too much flour.
Reduce sugar by 1 teaspoon.
Reduce flour by 2 to 3 tablespoons.
Substituted bread machine/
fast-rising yeast for amount
given for active dry yeast.
Use correct amount of bread machine/fast
machine/fast rising yeast.
Not enough salt.
Use amount of salt recommended in recipe.
Warm, humid weather.
Reduce liquid by 1 tablespoon and reduce yeast by ¼
to ½ teaspoon.
May be caused from
baking in high altitude.
Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing
liquid by 2 to 3 teaspoons.
2. Top and sides
cave in.
Too much liquid.
Too much yeast.
Reduce liquid by 1 tablespoon.
Use amount recommended in recipe.
3. Center of loaf is
raw, not baked
through.
Too much liquid.
Reduce liquid by 1 tablespoon.
Power outage during
If power goes out during operation bread maker will be
turned off automatically. You will need to remove
unbaked loaf from pan and start over with fresh
ingredients.
Forgot to put knead
bar in pan.
Always make sure knead bar is on shaft in bottom of
pan before adding ingredients.
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TROUBLESHOOTING(continued)
4. Gnarly, knotted top
Not enough liquid.
Increase liquid by 1 tablespoon.
Too much flour.
Measure flour accurately, leveling off measuring cup.
5. Dark crust color
Dark crust setting used.
Bread maker malfunctioning
Use Light or Medium crust color setting the next time.
See Warranty section for service information.
6. Loaf of bread is burned.
7. Crust too thick.
Bread baked too long.
Use lighter crust color setting the next time to shorten
bake time.
8. Knead bar cannot be
removed
You must add water to
bread pan and allow knead bar
to soak before it can be removed.
Follow cleaning instructions after use.
9. Flat loaves,
Yeast omitted.
Yeast too old
Assemble ingredients as listed in recipe.
Check expiration date.
Liquid too hot
Use lukewarm liquid,80º-90ºF.
Use amount recommended.
Too much salt added.
Sugar or other sweetener
omitted.
Assemble ingredients as listed in recipe.
If using timer, yeast got wet
before bread making
process started.
Push dry ingredients into corners of pan and make
of pan and make slight well in center of dry
ingredients for yeast to protect it from liquids.
10. Short loaves.
(Under 5 inches)
Typical for 1 pound loaves and
recipes using whole wheat flour.
Normal situation, no solution.
Not enough liquid.
Increase liquid by 1 tablespoon.
Sugar omitted or not
enough added.
Assemble ingredients as listed in recipe.
Wrong type of flour used.
Do not use all-purpose flour.
Not enough yeast used
or too old.
Measure amount recommended and check freshness
date on package.
Wrong type of yeast used.
Use correct type of yeast, especially important for
bread machine/fast-rising yeasts.
11. Collapsed
while baking.
May be caused from
baking in high altitude.
Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
Exceeding capacity of
bread pan.
Do not use more ingredients than for a 1½ pound loaf.
Use amount of salt recommended in recipe.
.
Not enough salt used or
omitted.
Too much yeast or wrong
type used.
Measure right type of yeast accurately.
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TROUBLESHOOTING(continued)
Warm, humid weather.
Reduce liquid by 1 tablespoon and reduce yeast by
reduce yeast by ¼ to ½ teaspoon.
12. Bread doesn’t
slice well,
Sliced while too hot.
Allow bread to cool on rack at least 15 to 30 minutes
before slicing to release steam.
Not using proper knife.
Salt omitted.
Use a good bread knife or electric knife.
Assemble ingredients as listed in recipe.
Measure right amount of recommended yeast.
Reduce liquid by 1 tablespoon.
13. Open, coarse,
holey texture.
Too much yeast.
Too much liquid.
Too much flour.
14. Heavy, dense texture.
15. Ingredients not mixed.
Measure accurately, leveling off measuring cup.
Measure right amount of recommended yeast.
Measure accurately. See page 6.
Not enough yeast.
Not enough sugar.
Did not start breadmaker.
After programming control panel, press START/STOP
button to turn bread maker on.
Forgot to put knead
bar in pan.
Always make sure knead bar is on shaft in bottom of
pan before adding ingredients.
16. Burning odor
noted during operation.
Ingredients spilled
inside oven.
Be careful not to spill ingredients when adding to pan.
Ingredients can burn onto heating unit and smoke.
Pan leaks.
Obtain replacement. Replacement pan may be ordered.
See Warranty section.
Exceeding capacity
of bread pan.
Do not use more ingredients than recommended in
recipe and always measure ingredients accurately.
See page 6.
17. Bread sticks to pan.
Can happen over
prolonged use.
Wipe inside of bread pan, from ribs down, lightly
with vegetable oil or solid shortening. Or add 1
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.
18. Whoops! Machine unplugged by
mistake or power lost during use.
How can I save the Bread?
If machine in knead cycle, reprogram to the same bread setting and color and turn
machine back on. If machine in rise cycle, remove dough from pan, shape and
place in greased 9x5-inch loaf pan, cover and allow to rise until doubled. Bake in
preheated conventional oven at 350º for 40 to 45 minutes or until golden brown.
If machine is in bake cycle, preheat conventional oven to 350º and remove top
rack. Carefully remove pan from machine and place on bottom rack in oven.
Bake until golden brown.
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NUTRITIONAL INFORMATION
Nutritional information is based on a ½-inch thick slice of bread from a 1½ pound loaf.
The following nutritional information was calculated using butter and whole milk when called for in the recipes. For less
calories and total fat, you may substitute margarine for butter and low-fat milk for whole milk.
Country White Bread Total Calories:147.8,Total Fat(g):2.6, Total Carb(g):26.1, Total Protein(g):5.0, Fiber(g):0.9,
Chol(mg):5.8, Sodium(mg):344.2
Classic Rye Bread Total Calories: 137.6, Total Fat(g): 1.8, Total Carb(g): 26.2, Total Protein(g): 4.3, Fiber(g): 2.1,
Chol(mg): 3.4, Sodium(mg): 194.9
Raisin Bread Total Calories: 201.2, Total Fat(g): 6.0, Total Carb(g): 32.4, Total Protein(g): 6.2, Fiber(g): 1.7,
Chol(mg): 6.8, Sodium(mg): 298.8
Honey Oatmeal Bread Total Calories:128.4, Total Fat(g): 2.4, Total Carb(g):23.4, Total Protein(g):4.0, Fiber(g):1.0,
Chol(mg): 5.1, Sodium(mg): 268.5.
French Bread Total Calories: 159.8, Total Fat(g): 1.7, Total Carb(g): 30.3, Total Protein(g): 5.4, Fiber(g): 1.1.
Chol(mg): 2.8, Sodium(mg): 237.1
Egg Bread Total Calories: 150.2, Total Fat(g): 5.1, Total Carb(g):22.4, Total Protein(g): 4.4, Fiber(g): 0.9
Chol(mg):7.7 Sodium(mg): 236.9
100% Whole Wheat Bread Total Calories:153.0, Total Fat(g):3.0, Total Carb(g):26.9, Total Protein(g):5.4,
Fiber(g):4.0, Chol(ml):6.5, Sodium(mg):299.0
Half Whole Wheat Bread Total Calories: 149.6. Total Fat (g): 2.9, Total Carb(g): 26.4, Total Protein(g): 5.0,
Fiber(g): 2.2, Chol(mg): 6.5, Sodium(mg): 297.5
Basic Dinner Rolls/Bread Sticks Per roll- Total Calories: 59.6, Total Fat(g): 1.5, Total Carb.(g): 9.8, Total
Protein(g): 1.9, Fiber(g):0.3, Chol(mg): 3.7, Sodium(mg): 74.5
Cinnamon Rolls Per roll- Total Calories: 304.2, Total Fat(g): 14.2, Total Carb(g): 38.5, Total Protein(g): 9.1,
Fiber(g): 1.5, Chol(mg): 45.6, Sodium(mg): 203.7
Pizza Dough. Per1/12th of pie. Does not include toppings- Total Calories: 117.4, Total Fat(g): 3.2, Total Carb(g):
18.5, Total Protein(g):3.2, Fiber(g): 0.9. Chol(mg): 0.2, Sodium(mg): 178.2
Whole Wheat Pizza Dough. Per 1/12th of pie. Does not include toppings- Total Calories:100.53, Total Fat(g): 2.1.
Total Carb(g): 16.9, Total Protein(g): 3.3, Fiber(g): 2.8, Chol(mg): 0.2, Sodium(mg): 199.1
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FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE
Bread Select Setting To Use: Basic or Rapid
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing
some of the mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or RAPID and desired Crust Color. Program TIME DELAY if being used. Start bread
maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent overbrowning of the smaller loaf.
COUNTRY WHITE BREAD
1 Pound Loaf**
INGREDIENTS
1½ Pound Loaf
6 ounces (¾ cup)
2 cups
Water, 80-90ºF
Bread Flour
Dry Milk
Sugar
Salt
Butter or Margarine
Active Dry Yeast
-or-
8½ ounces (1 cup + 1 Tbsp.)
3
2
2
cups
tablespoons
tablespoons
1 tablespoon
1½ tablespoons
1 teaspoon
1 tablespoon
1½ teaspoons
-or-
1½ teaspoons
2
2
tablespoons
teaspoons
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
CLASSIC RYE BREAD
INGREDIENTS
1 Pound Loaf**
1½ Pound Loaf
5½ ounces (⅔ cup)
1⅓ cups
Water, 80-90ºF
Bread Flour
8½ ounces (1 cup + 1 Tbsp.)
2 cups
⅔ cup
Medium Rye Flour
Dry Milk
Sugar
1 cup
2 teaspoons
1½ tablespoons
½ teaspoon
1 teaspoon
2 teaspoons
1½ teaspoons
-or-
1 tablespoon
2 tablespoons
1 teaspoon
2 teaspoons
1 tablespoon
2 teaspoons
-or-
Salt
Caraway Seed(optional)
Butter or Margarine
Active Dry Yeast
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
HONEY OATMEAL BREAD
INGREDIENTS
1 Pound Loaf**
1½ Pound Loaf
5½ ounces(⅔ cup)
2 tablespoons
1½ cups
Water, 80-90ºF
Honey
Bread Flour
Oats, quick or old-
fashioned
8 ounces ( 1 cup)
3 tablespoons
2¼ cups
⅔ cup
1 cup
1 tablespoon
¾ teaspoon
1 tablespoon
1½ teaspoons
-or-
Dry Milk
Salt
Butter or Margarine
Active Dry Yeast
-or-
1½ tablespoons
1¼ teaspoons
1½ tablespoon
2 teaspoons
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
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FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
Bread Select Setting To Use: Basic or Rapid
1. Add liquid ingredients to pan,
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing
some of the mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or RAPID and desired Crust Color. Program TIME DELAY if being used. Start bread
maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent overbrowning of the smaller loaf.
FRENCH BREAD
1 Pound Loaf**
INGREDIENTS
1½ Pound Loaf
7 ounces (¾cup+ 2 Tbsp)
2½ cups
Water, 80-90ºF
Bread Flour
Sugar
9½ ounces(1 cup + 3 Tbsp)
3½ cups
1 teaspoon
¾ teaspoon
1½ teaspoons
1 teaspoon
-or-
1½ teaspoons
1¼ teaspoons
1 tablespoon
2 teaspoons
-or-
Salt
Butter or Margarine
Active Dry Yeast
-or-
¾ teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
EGG BREAD
1Pound Loaf**
INGREDIENTS
1½ Pound Loaf
5½ ounces (⅔ cup)
1
Milk, 80-90ºF
Egg, large
5½ ounces (⅔ cup)
2
2¼ cups
Bread Flour
Salt
Sugar
Butter or margarine
Active Dry Yeast
-or-
3 cups
1 teaspoon
1½ tablespoons
1 tablespoon
1½ teaspoons
-or-
1½ teaspoons
2½ tablespoons
1½ tablespoons
2 teaspoons
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
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FOLLOW THESE INSTRUCTIONS FOR RECIPE ON THIS PAGE
Bead Select Setting To Use: Basic or Rapid
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap Pan to settle dry ingredients, then
then level ingredients, pushing some of the mixture into the corners. Place butter
into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or RAPID and desired Crust Color. Program TIME DELAY if being used. Start bread
maker. When alert sounds during Kneading period, add raisins and nuts for Raisin Bread recipe. Close cover.
When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent over browning of the smaller loaf.
***SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins or without being
present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the side of pan,
away from the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor
loaf of bread will be obtained. Continue with Step 4.
RAISIN BREAD ***
1 Pound Loaf**
7 ounces(¾cup + 2 Tbsp)
2 cups
1 tablespoon
1 tablespoon
1 teaspoon
½ teaspoon
1 tablespoon
1½ teaspoons
-or-
INGREDIENTS
Water, 80-90ºF
Bread Flour
Dry Milk
Sugar
Salt
1½ Pound Loaf
8½ ounces(1 cup+ 1 Tbsp)
2¾ cups
2 tablespoons
1½ tablespoons
1½ teaspoons
1 teaspoon
2 tablespoons
2 teaspoons
-or-
Cinnamon
Butter or Margarine
Active Dry Yeast
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
Raisins
1½ teaspoons
½ cup
¼ cup
¾ cup
½ cup
Chopped Nuts(optional)
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FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
Bread Select Setting To Use: Whole Wheat
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing
some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for WHOLE WHEAT and desired Crust Color. Program TIME DELAY if being used. Start bread maker.
When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent over browning of the smaller loaf.
100% WHOLE WHEAT BREAD
1 Pound Loaf**
INGREDIENTS
1½ Pound Loaf
5 ounces(½cup + 2 Tbsp)
1
Water, 80-90ºF
Egg, large
7½ ounces(¾cup + 3 Tbsp)
1
2 teaspoons
2 teaspoons
2⅓ cups
1 tablespoon
1 teaspoon
1½ tablespoons
1½ teaspoons
-or-
Molasses
Honey
Whole Wheat Flour
Dry Milk
Salt
Butter or Margarine
Active Dry Yeast
-or-
1 tablespoon
1 tablespoon
3¼ cups
1½ tablespoons
1½ teaspoons
2 tablespoons
2 teaspoons
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
HALF WHOLE WHEAT BREAD
INGREDIENTS
1 Pound Loaf**
1½ Pound Loaf
6 ounces (¾ cup)
2 teaspoons
1 cup
Water, 80-90ºF
Honey
Bread Flour
Whole Wheat
Salt
Brown Sugar, packed
Dry Milk
Butter or Margarine
Active Dry Yeast
-or-
8½ ounces(1 cup+ 1 Tbsp)
1 tablespoon
1½ cups
1 cup
1½ cups
1 teaspoon
1 tablespoon
1 tablespoon
1 tablespoon
1½ teaspoons
-or-
1½ teaspoons
1½ tablespoons
1½ tablespoons
2 tablespoons
2 teaspoons
-or-
1 teaspoon
Bread Machine/
Fast Rise Yeast
1½ teaspoons
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FOLLOW THESE INSTRUCTIONS FOR THE FOLLOWING RECIPE
BREAD SELECT SETTING TO USE: Dough
1. Add lukewarm water to pan.
2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Program TIME DELAY if being used. Start bread maker. When done, remove pan from
bread maker. Place dough onto floured surface. Let rest 15 minutes.
5. Finish as desired, following shaping directions. Place on greased baking pans or sheets, cover and let rise in
warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg
white and bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Serve warm.
BASIC DINNER ROLLS/BREAD STICKS
Makes between 2 and 3 dozen rolls depending on shape made.
INGREDIENTS
7½ ounces(¾cup+3Tbsp)
3 cups
2 tablespoons
3½ tablespoons
1 teaspoon
Water, 80-90ºF
Bread Flour
Dry Milk
Sugar
Salt
3 tablespoons
2 teaspoons
-or-
Butter or Margarine
Active Dry Yeast
-or-
1½ teaspoons
Bread Machine/
Fast Rise Yeast
Softened Butter or
Slightly Beaten
Egg White
FOR CRESCENT ROLLS:
Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick.
1. Cut each circle into 6 pie shaped wedges.
2. Roll each wedge from wide end to narrow tip.
3. Curve ends to form crescent.
Place on greased cookie sheets, about 1 inch apart. Cover and let rise until double in size. Makes 2 dozen.
FOR CLOVERLEAF ROLLS:
Divide dough into 54 equal sized pieces. Roll each piece into a ball.
1. Place 3 balls into a greased muffin cup.
2. Brush with softened butter.
Cover and let rise until double in size. Makes 1½ dozen.
FOR FOUR-LEAF CLOVER ROLLS:
Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces.
1. Shape each piece into a ball. Place each ball into a greased muffin cup.
2. With scissors, snip each ball completely into quarters.
3. Brush with softened butter.
Cover and let rise until double in size. Makes 1½ dozen.
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FOR BREAD STICKS:
Divide dough into 4 equal pieces. Divide each piece into 6 portions.
1. Roll each piece into a rope 8 inches long. Place onto greased cookie sheets, 1 inch apart.
2. Brush with egg white/water mixture and sprinkle with sesame seeds, poppy seeds, garlic salt, grated Parmesan
cheese or other topping.
Cover and let rise until double in size. For drier bread sticks, reduce oven temperature to 300ºF after 10 minutes of
baking and bake 25 to 30 minutes longer. Makes 2 dozen.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ON THIS PAGE
BREAD SELECT SETTING TO USE: Dough
1. Add warm milk and egg to pan.
2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough on floured
surface. Knead dough about 1 minute, then let rest 15 minutes.
5. Roll dough into a rectangle, about 15 x 10-inches. Spread ⅓ cup softened butter over dough to within 1 inch of
edges. Then sprinkle ⅓ cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. See Diagram 1.
Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. See
Diagram 2. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces. See Diagram 3. (If
using thread or dental floss, slide under roll and criss cross ends to cut neatly through dough.) Place rolls into a
greased 13 x 9-inch baking pan. See Diagram 4. Cover and let rise in warm, draft-free place until double in size,
about 30 to 45 minutes.
Bake in preheated 375ºF oven for 20 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
½ teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk, respectively, until
desired consistency is reached. Cut apart and remove from pan
CINNAMON ROLLS
Makes 12 large rolls.
INGREDIENTS
6½ ounces(¾cup + 1 Tbsp.)
1
Milk, 80-90ºF
Egg, large
3 cups
Bread Flour
Sugar
Salt
Butter or Margarine
Active Dry Yeast
-or-
3 tablespoons
½ teaspoon
4 tablespoons
2 teaspoons
-or-
1½ teaspoons
Bread Machine/
Fast Rise Yeast
FILLING:
⅓ cup
Butter or Margarine,
softened
⅓ cup
Sugar
2 teaspoons
½ teaspoon
½ cup
Ground Cinnamon
Ground Nutmeg, optional
Chopped Nuts
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FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
Bread Select Setting To Use: Dough
1. Add lukewarm water and vegetable oil to pan.
2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Program TIME DELAY if being used. Start bread maker. When done, remove pan from
bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes.
5. Roll dough out to fit 12 or 14-inch pizza pan. Place dough into greased pan which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25
minutes.
6. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in
preheated 425ºF oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before cutting.
PIZZA DOUGH
Makes a 12 or 14-inch pizza. Recipe can be doubled to make 2 pizzas.
INGREDIENTS
6 ounces (¾ cup)
2 tablespoons
2 cups
Water, 80-90ºF
Vegetable Oil
All purpose or
Bread Flour
½ teaspoon
½ teaspoon
2 teaspoons
-or-
Sugar
Salt
Active Dry Yeast
-or-
1½ teaspoons
8 ounces
Bread Machine/Fast Rise Yeast
Pizza Sauce
Favorite Meat, Toppings and Cheese
WHOLE WHEAT PIZZA DOUGH
Makes a 12 or 14-inch pizza. Recipe may be doubled to make 2 pizzas.
INGREDIENTS
6 ounces(¾ cup)
1 tablespoon
2¼ cups
Water, 80-90ºF
Vegetable Oil
Whole Wheat Flour
½ teaspoon
½ teaspoon
2 teaspoons
-or-
Sugar
Salt
Active Dry Yeast
-or-
1½ teaspoons
8 ounces
Bread Machine/Fast Rise Yeast
Pizza Sauce
Favorite Meat, Toppings and Cheese
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90 DAY WARRANTY
Your West Bend® Warranty covers failures in the materials and workmanship of the Bread Maker for 90 days from
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 from state to state.
This warranty does not cover alleged damage caused by misuse, abuse, accidents or alterations to the Bread
Maker.
If you think the Bread Maker has failed or requires service within it’s warranty period, you may call The West Bend
Company (262) 334-6949, or if you choose, carefully package and return the Bread Maker prepaid and insured with
a description of the difficulty:
The West Bend Company
Attn: Housewares Returned Goods
1100 Schmidt Road
West Bend, WI 53090-1961
Please ensure that you enclose the sales slip or proof of date of purchase in order to assure warranty coverage.
BONUS! RECIPE BOOK
A recipe book containing dozens of recipes developed exclusively for West Bend® Bread Makers is available. To
order, write to the address above. Include $8.95 plus your area sales tax with your request. Payment must
accompany order. Make check or money order payable to The West Bend Company. Please allow 2 weeks for
delivery. Price subject to change without notice.
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. Be sure to include the catalog number of your Bread Maker(#410__), found on back of your
machine, a description of what you want and the quantity. Along with this information please include your name,
mailing address and your Visa, MasterCard, or Discover credit card number for the billing of the part(s) to you.
Your state’s sales tax 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:
120 V AC, 60Hz
Heater- 430 Watts
Motor- 145 Watts
This booklet contains important and helpful information on your new product. Please file it for handy reference to
instructions for proper use and care, warranty and service information.
For your personal reference, attach dated sales receipt for warranty proof of purchase and record the following
information:
Date purchased or received as a gift_____________________________
Where purchased and price, if known____________________________
WEST BEND®
L5225
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