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West Bend L4805 - page 1
1 WEST BEND ™ AUTOMATIC BREAD & DOUGH MAKER L4805 RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PR OPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL MANUAL. If you have any questions regarding your bread maker’s performance, please call before returning to the store 262-334-6949, 8:0 ...
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West Bend L4805 - page 2
2 • Do not operate appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to W est Bend Housewares for examination, repair or adjustment. • The use of accessory attachments not recomm ended by West Bend Housewares may result in fire, electrical shock or personal injury. • ...
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West Bend L4805 - page 3
3 ‘QUICK START STEPS’ FOR MAKING BR EAD MIX, IF INCLUDED WITH BREAD MAKER Wash pan and knead bar as recomm ended in “Clean Before Using Section” in this book. Make sure knead bar is positioned on shaft in bottom of pan. 1.Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is exactly ...
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West Bend L4805 - page 4
4 WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT, MEDIUM or DARK. Press START/STOP Bu tton to turn on. Red ON light will glow, colon between hours and minutes will flash and time will count down in m inutes so you always know how much time rem ains until the bread is done. When done, 0:00 will appear in display and ...
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West Bend L4805 - page 5
5 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. The red ON signal light will go off in the display to let you know the bread maker is not in operation. 10. DO NOT COV ...
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West Bend L4805 - page 6
6 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 becom ing rancid. Measure the amount of flour as directed in the recipe, but make any adjustm ents after the first 8-10 minutes of kneading as follows: if the dough does not form into a ball and ...
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West Bend L4805 - page 7
7 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. Bu ...
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West Bend L4805 - page 8
8 ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON THE JAR OR ENVELOPE. IMPORTANT IMPORTANT IMPORTANT MEASURE INGREDIENTS PRECISELY AND ACCURATELY. THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. A mis-measured tablespoon of water or teaspoon of salt can m ...
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West Bend L4805 - page 9
9 wheat or natural grain bread mix, which would require the use of the WHOLE W HEAT Bread setting. Add the recommended am ount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread maker. The delay start timer can also be used with bread m ixes providing no perishable i ...
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West Bend L4805 - page 10
10 ...
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West Bend L4805 - page 11
11 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. BREAD SELECT BUTTO ...
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West Bend L4805 - page 12
12 prepare the recipe you wish to make, place the bread pan into the bread maker, program for bread select and color and then enter the number of hours and minutes between starting time to desired finish time using the tim er buttons. The UP Timer button will scroll up in 10 minute intervals, whereas the DOWN TIMER button will scroll down in 10 min ...
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West Bend L4805 - page 13
13 Immersing the pan in water can cause dam age 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 am ount of warm wat ...
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West Bend L4805 - page 14
14 4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select button until indicator arrow points to the desired bread setting: BASIC/SPECIALTY or WHOLE WH EAT. If you pass the desired setting, just continue to press the Bread Select button until desired setting is reached. 5.Press the Bread Color button until indicat ...
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West Bend L4805 - page 15
15 If bread is not removed im mediately after the cycle is complete, the bread m aker will automatically go into Keep Warm mode for up to 3 hours. The ON light will rem ain lit during this keep warm period as a reminder. W hen removing the bread pan during the keep warm period, always use potholders or oven mitt, as pan will be hot. Turn bread make ...
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West Bend L4805 - page 16
16 to flash. The dough will begin to mix, then be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in the display and an audible alert will sound to let you know the dough is done. Remove the dough from the pan and follow recipe directions to complete the recipe. The bread maker will autom atically turn itself o ...
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West Bend L4805 - page 17
17 CAUTION: To avoid burn 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. SLICING BREAD: Always allow bread to cool at least 15 to 30 minutes before slicing ...
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West Bend L4805 - page 18
18 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. The total process tim e is also given in hours and minutes, depending on the crust selection made. BASIC/ WHOLE DOUGH Cycles: SPECIALTY WHEA ...
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West Bend L4805 - page 19
19 to separate timer to set a separate timer to rem ind you to check the dough during the kneading period to make any necessary adjustments. 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. STIR DOWN - ...
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West Bend L4805 - page 20
20 TROUBLESHOOTING GUIDE Following are some typical problems that m ay 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- Too much yeast. Reduce yeast by ¼ to ½ te ...
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West Bend L4805 - page 21
21 PROBLEM POSSIBLE CAUSE SOLUTION 5. Dark Crust Color. Dark crust setting used. Use Light or Medium crust color setting the next time. 6. Loaf of Bread is Burned. Bread maker Call number listed on front of book malfunctioning. or on back of bread maker for service information. 7. Crust Too Thick. Bread baked too long. Use lighter crust color setti ...
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West Bend L4805 - page 22
22 PROBLEM POSSIBLE CAUSE SOLUTION 10. Collapsed While Baking. May be caused from Use recomm ended adjustment baking in high altitude. for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. Exceeding capacity of Do not use more ingredients than bread pan. recommended for 1½ pound loaf. Not enough salt us ...
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West Bend L4805 - page 23
23 PROBLEM POSSIBLE CAUSE SOLUTION 15. Burning Odor Noted During Ingredients spilled inside Be careful not to spill ingredients Operation. oven. when adding to pan. Ingredients can burn onto heating unit and cause smoke. Pan leaks. Obtain a replacement. Call number listed on front of book or on back of bread maker. Exceeding capacity of Do not use ...
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West Bend L4805 - page 24
24 NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending. • Start with MEDIUM Bread Color setting the first time you make a 1½ pound loaf. Make a c ...
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West Bend L4805 - page 25
25 COUNTRY WHITE BREAD This recipe uses water rather than milk, which gives it a crispier crust. A classic white bread that everyone will love. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 6½ ounces (3/4 cup +1Tbsp.) WATER,95°F/35°C 9 ounces(1 cup +2 Tbsp.) 2 cups ALL PURPOSE or 2¾ cups BREAD FLOUR 1 tablespoon DRY MILK 2 tablespoons 1½ tablespoo ...
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West Bend L4805 - page 26
26 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and rem ove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of ...
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West Bend L4805 - page 27
27 BREAD SELECT SETTING TO USE: Basic/Specialty 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.P ...
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West Bend L4805 - page 28
28 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1. Add lukewarm water 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 corn ...
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West Bend L4805 - page 29
29 1½ tablespoons SUGAR 2 tablespoons ½ teaspoon SALT 1 teaspoon 1 teaspoon CARAWAY SEED (optional) 2 teaspoons 2 teaspoons BUTTER or MARGARINE 1 tablespoon 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredi ...
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West Bend L4805 - page 30
30 PUMPERNICKEL RYE BREAD A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich. 1 Pound Loaf ** INGREDIENTS 1½ Pound Loaf 5½ ounces ( ⅔ cup) WATER 95°F/35°C 9 ounces (1 cup + 2 Tbsp.) 1½ tablespoons MOLASSES 2 tablespoons 1½ cups ALL PURPOSE or 2¼ cups BREAD FLOUR ⅓ cup MEDIUM RYE FLOUR ...
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West Bend L4805 - page 31
31 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and rem ove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of ...
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West Bend L4805 - page 32
32 1½ tablespoons BUTTER or MARGARINE 2 tablespoons 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level in ...
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West Bend L4805 - page 33
33 MULTI-GRAIN FRENCH BREAD Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 7½ ounces (¾ cup + 3 Tbsp.) WATER, 95°F/35°C 10 ounces (1¼ cup) 1½ ...
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West Bend L4805 - page 34
34 BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, than 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.P ...
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West Bend L4805 - page 35
35 1 teaspoon SALT 1½ teaspoons ½ teaspoon CINNAMON 1 teaspoon 1 tablespoon BUTTER or MARGARINE 2 tablespoons 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST ½ cup RAISINS ¾ cup ¼ cup CHOPPED NUTS(optional) ½ cup BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add lu ...
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West Bend L4805 - page 36
36 1.Add warm milk to pan. 2.Add flour, oats, brown sugar, salt and cinnamon 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/SPECIALTY and desired Br ...
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West Bend L4805 - page 37
37 WHOLE WHEAT BREAD SETTING • The recipes in this section can be made at the WHOLE WH EAT Bread Setting. The Delay Start Timer can be used with recipes with the symbol. • Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread Machine and Fast Rising yeast ar ...
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West Bend L4805 - page 38
38 100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wh eat flour is used. Longer kneading cycle at Whole Wheat setting will provide great results. If bread collapses during the baking period, add 1 or 2 tablespoons vital gluten to recipe for respective loaf size. Vital gluten can be found in most health food stores. 1 Pound L ...
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West Bend L4805 - page 39
39 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 W HEAT and desired Bread Colo r. Program TIMER if being used. St ...
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West Bend L4805 - page 40
40 2 teaspoons BUTTER or MARGARINE 1 tablespoon 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST 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 ...
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West Bend L4805 - page 41
41 WHEAT’N YOGURT BREAD Use plain, nonfat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 5½ ounces ( ⅔ cup) WATER, 95°F/35°C 7 ounces (¾ cups + 2 Tbsp.) ⅓ cup PLAIN NONFAT YOGURT ½ cup 1½ cups WHOLE WHEAT FLOUR 2 cups ¾ cup ALL PU ...
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West Bend L4805 - page 42
42 power or in pan on top of range over low heat, using a thermometer to m easure correct temperature. DO NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster ...
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West Bend L4805 - page 43
43 SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add 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. Lo ...
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West Bend L4805 - page 44
44 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. FOR BREAD STICKS: Divide dough into 4 equal p ...
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West Bend L4805 - page 45
45 RYE DINNER ROLLS Sprinkle tops with coarse salt and caraway seed if desired, or leave plain. Makes about 2 dozen. If unable to find course salt in your grocery store, you may be able to buy it from a bakery. INGREDIENTS 7½ ounces (¾ cup + 3 Tbsp.) WATER, 95°F/35°C 2 tablespoons HONEY 1½ cups ALL PURPOSE or BREAD FLOUR 1½ cups MEDIUM RYE FL ...
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West Bend L4805 - page 46
46 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 TIMER if being u ...
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West Bend L4805 - page 47
47 FOCACCIA An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and rosemary. Bake on a jellyroll pan or a cookie sheet. Cut into squares for serving. INGREDIENTS 8½ ounces (1 cup + 1 Tbsp.) WATER, 95°F/35°C 3 cups ALL PURPOSE or BREAD FLOUR 2 tablespoons DRY MILK 3½ tablespoons SUGAR 1 teaspoon SAL ...
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West Bend L4805 - page 48
48 BREAD SELECT SETTING TO USE: Dough 1. Add lukewarm water 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. 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. Progr ...
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West Bend L4805 - page 49
49 diagonally in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to form crescent shape. See Diagram 4. Place croissants on greased cookie sheet, curving ends so they almost touch. Brush or spray lightly with water. C over and let rise in warm, draft-free place 30 to 50 minutes or until double in size. 8. Brus ...
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West Bend L4805 - page 50
50 CINNAMON ROLLS No one can resist these taste–tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and then baked in the morni ng if desired. Just let rolls sit at room tem perature at least 30 minutes before baking. Makes 12 large rolls. INGREDIENTS 7 ounces (¾ cup + 2 Tbsp.) MILK, 95°/35°C 1 EGG, l ...
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West Bend L4805 - page 51
51 RAISED DOUGHNUTS There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth the time to make. Recipe m akes 1½ dozen. INGREDIENTS 7 ounces (¾ cup + 2 Tbsp.) MILK, 95 ° F/35 ° C 2½ ounces ( ⅓ cup) WATER, 95 ° F/35 ° C 1 EGG, large 3½ cups ALL PURPOSE or BREAD FLOUR ¼ cup SUGAR 1 teaspoon SALT ...
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West Bend L4805 - page 52
52 BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, 2 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 DO ...
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West Bend L4805 - page 53
53 6.Roll each ball into rope 14 inches long. Shape into pretzel form on greased baking sheet. See diagrams 1 and 2. Brush lightly with water, cover and rise in warm, draft-free place for 30 to 50 minutes until slightly risen. 7.For bread-like pretzels, brush with egg white, then sprinkle with coarse salt. Bake in preheated 375° oven for 20 to 25 ...
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