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West Bend L4854 - page 1
RECIPES AND INSTRUCTIONS TO PREVENT PERS ONAL INJURY OR P ROPERTY DAMAGE, READ AND FOLLOW THE INSTRU CTIONS AND WARN INGS IN THIS CARE/U SE IN STRUCTIONAL MAUAL L4854 ...
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West Bend L4854 - page 2
1 Welcome to the w onderful world of bread mak ing and the wonderf ul aromas it creates. What else compares to the fragrance of fres h bre ad b aking in t he kitc hen an d the antici pati on o f havi ng a slice o f war m, ho mema de b read ? With your new bread m aker, you can prepare a v ariety of homemade breads just lik e Grandma us ed to make, ...
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West Bend L4854 - page 3
2 IMPORTANT SAFE GUARDS When using electrical appliances, basic safety precau tions should always be followed to reduce th e risk of fire, property dam ag e, electrical shock and/or person al injury, inclu ding the following: - Read all inst ructions before using. - Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitt ...
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West Bend L4854 - page 4
3 ‘QUICK START’ STEPS FOR MAKING FI RST LOAF OF BREAD You are proba bly very anxi ous to start using your new bread m aker w ithout havin g the time to read th is book from cover to cover . Follow these “Quick Start” st eps for making that f irst loaf of bread, w hether us ing the mix included w ith your bread m aker or o ne of the recipes ...
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West Bend L4854 - page 5
4 As the machine advances, words such as PREHEA T, KNE AD, RISE and BAKE will appear in displa y so you know what cycle the machine is in . Two alerts will soun d during the bread m aking proces s; one du ring the KNEAD cy cle to remin d you to add any ingredients recommended in recipe at th e proper tim e and the second alert soun ding near the en ...
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West Bend L4854 - page 6
5 KNOW YOUR INGREDIENTS Although bread m aking seems very basic, it is a science and th e proportions of ingredients are critical. Read the following inf ormation to better understan d the importan ce each ingredient plays in the bread m aking process. A lso, al w ays make sure y our ingredients are fres h. • FLOUR is th e main ingredient in m ak ...
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West Bend L4854 - page 7
6 • MI LK enh ances flavor and increases the nutritional value of b read. Any ty pe of milk (whole, 2 %, 1%, skim, buttermilk or canned ev aporated milk) can be used. Refrigerated m ilk must always be w armed to 75-85° F bef ore adding to bread pan . Warm in a glass measuring cup in microwave or in a sm all pan on top of the ran ge. DO NOT HEAT ...
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West Bend L4854 - page 8
7 Keep yeast stored in the refrigerator. You m ay find it handy to purchase y east in glass jars so as to measure th e exact amount without having to waste any . If using y east packed in a ¼-ounce foil env elope, it is best to open a fres h envelope ev ery tim e you bake. If y ou save the unu sed amount from the open envelope, store in a dry , ai ...
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West Bend L4854 - page 9
8 ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SC OOP meas uring c up s into dry ingredients, es pecially flour, as it compresses the ingredient s into the cup and caus es the dough to be dry and res ult in a sho rt loaf. See Diagrams 2 and 3. SPECIAL TIP : To lighten flour before m easuring, m ove a spoon t ...
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West Bend L4854 - page 10
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West Bend L4854 - page 11
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West Bend L4854 - page 12
11 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After y ou have prepared som e of th e recipes in this book, y ou may wish to adapt you r own conve ntional bread reci pes. Som e experimentation will be requ ired and y ou will need to check the condition of th e dough durin g the knead cycle f or any adjustmen ts needed. Eith er use on of the recipes ...
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West Bend L4854 - page 13
12 SLICING BREAD Always allow bread to cool at least 15 to 3 0 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 BR EAD Since homemade bread contain s no preservativ es, it does not stay as fresh for as lon g as commercially made bread. Store your br e ...
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West Bend L4854 - page 14
13 To use the TIME DELAY, simply prepare the recipe you wish to mak e, place the bread pan in to the bread m aker, program th e BREAD SELECT, bread color and loaf size, then enter th e number of hours an d minutes from when you start the bread m aker to whe n you wa nt the bre ad d one usi ng the time r butt ons. The UP TIMER button will scroll up ...
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West Bend L4854 - page 15
14 ON/OFF BUTTON Use this button to turn the machine on and off. Before st arting the machine, you must f irst program the BREAD SELECT , bread color, loaf size , plu s extend rise and TIM E DELAY , if being used. Then press the on /off butt on once t o turn on. Wh en on, th e red signal light by the button will glo w and remain lit until the bread ...
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West Bend L4854 - page 16
15 Before using your bread m aker for the firs t time, wash the inside of pan and th e two knead bars w ith hot soapy w ater and a soft cloth , rinse an d dry. The knead bars lif t off the sh afts in th e bottom of pan and are m ade of two part s. See Diag ram 8. Do not u se any abrasive s couring pads or cleans ers on pan or k nead bars as dam age ...
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West Bend L4854 - page 17
16 4. Plug bread ma ker cord in to a 120 volt A C el ectrical outlet ONL Y. Press desired BREAD SE LECT button for th e type of bread being made. The chosen setting will appear in displa y along with the process time. P ress bread color button for desired crust c olor, LIGHT, MEDIUM , or DARK , which will appear in display. If you pass by des ired ...
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West Bend L4854 - page 18
17 Invert bread pan and shake until loaf falls out. See page 24 if loaf is difficult to re move from pan. Place loaf of bread onto a rack to cool for at least 15 to 30 m inutes bef ore slicing. If bread is not rem oved immediately after cycle is com plete, the bread maker will automatically go into a KEEP WARM mode for up to three (3) hou rs. The o ...
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West Bend L4854 - page 19
18 4. Lock pan into bread m aker with FRONT s ide facing y ou. See Diagram 11 on pag e 15. Close door. Program for quick bread . Pre ss on/off butt on to tu rn machi ne on. The ing redients will be m ixed and then baked. If flour residu e remains around edge of pan after th e first minu te of mixi ng, open door an d use a ru bber s craper to clean ...
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West Bend L4854 - page 20
19 EXTEND RISE GUIDELINES Use the following as a guide as to wh ether or not y ou should extend the rise period wh en the alert sounds n ear the end of the f ina l r is e period, bef ore the bake cy cle begins. For 1½ pound loaves , th e dough sh ould be abou t ¾-inch below to just below the t op edge of pan in the cen ter when the alert s ounds ...
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West Bend L4854 - page 21
20 CLEAN AFTER EACH USE DO NO T IMM ERSE BOTTOM OF BREAD PAN IN WATER! The bread pan is n ot immersible and should n ever be washed in an automatic dishwasher. This can cause damage to the bearing th at turns the knead bar and reduce the non-stick qualities of the coating, causing the bread to stick. 1. Unplug cord from electrical outlet and allow ...
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West Bend L4854 - page 22
21 BREAKDOWN OF BREAD/DOUGH CYCLES So you kn ow what is going on ins ide the bread m aker during t he process t ime, the f ollowing ch art breaks dow n the time in minutes that each cycle requires. The total process tim e is also given in hours an d minutes, depending on the bread color and l oaf size selections made. ...
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West Bend L4854 - page 23
22 PREHEA T – D uring t he P REHEA T cycle, gentle heat is provided to w arm the pan and in gredients before th e mixing and kn eading begin s. Yo u may hear faint cli cking so und s dur ing t his PREHEAT period which is normal and indicates the bread m aker is work ing properly. As noted in the preceding cycle chart, the PREHEAT period ran ges f ...
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West Bend L4854 - page 24
23 TROUBLESHOOTIN G GU IDE Following are some ty pical problems that can occu r when making bread in your bread m aker. Please review the problem s, their possible caus es and the correctiv e action that should be taken to en sure successful bread mak ing. PROBLEM POSSIBLE CAUSE SOLUTION 1. Top inflated, mus hroo m-l ike i n appearance. -To o m u c ...
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West Bend L4854 - page 25
24 TROUBLESHOOTIN G G UIDE (c ontinued) PROBLEM POSSIBLE CAUSE SOLUTION 10. Collap sed while baking . -May be caused by high altitude. -Exceeding capacity of bread pan . -Not enough s alt used or omitted. -Too mu ch yeast or wrong type us ed. -Warm, humid w eather. -Make recommended adjustment for high altitude baking by reducing yeast by ¼ teaspo ...
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West Bend L4854 - page 26
25 NUTRITIONAL INFORMAT ION Nutritional information is based on a ½-inch thick slice of bread from a 2 pound loaf . Slices of bread from a 1½ poun d loaf wil l be sm aller. The following nutritional info rmation was calculated using butter and whole milk when called for in the recipes. For less calor ies and total fat, y ou may substitute margari ...
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West Bend L4854 - page 27
26 NUTRIONAL INFORMATIO N (continued) Classic Rye Bread To tal C alor ies: Garlic Bread T otal Ca lorie s: 124.3 Total Fat(g ):1.3 Total Carb(g ):24.1 Total 133.1 Total Fat(g):2.2 Tota l Carb(g):24. 3 Total Protein(g ):4.1 Fiber(g ):1.8 Chol(mg ):2.0 Protein(g ):4.6 Fiber(g ):0.9 Chol(mg ):3.8 Sodium(m g):193.0 Sodium(m g):200.2 Honey Oatm eal Brea ...
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West Bend L4854 - page 28
27 BASIC BREAD SETTINGS - The rec ipes in th is sect ion can be made at the basi c and basic rapid bread sett ings. The TIME DELAY can b e used with the recipe s with th e sym bol. - Active dry , brea d machin e or fas t rising yeast m ay be used in the recipes. Ac tiv e dry y east should be used at the ba sic setting; b read m achine o r fast r is ...
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West Bend L4854 - page 29
28 FOLLOW THES E INSTRUCTIONS FOR ALL RECIPES ON T HIS PAGE BREAD SEL ECT SETT ING TO USE: Ba sic or B asic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ing redients, except y east, to pan. Tap pan t o settle dry ingredient s, then level ingre dients, p ushing som e of the m ixture into the cor ners. Pl ace butte r into co rners o f pan. 3. ...
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West Bend L4854 - page 30
29 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: Ba sic or B asic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ing redients, except y east, to pan. Tap pan t o settle dry ingredient s, then level ingre dients, p ushing som e of the m ixture into the cor ners. Pl ace butte r into co rners o f pan. 3. Make a ...
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West Bend L4854 - page 31
30 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: Ba sic or B asic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ing redients, except y east, to pan. Tap pan t o settle dry ingredient s, then level ingre dients, p ushing som e of the m ixture into the cor ners. Pl ace butte r into co rners o f pan. 3. Make a ...
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West Bend L4854 - page 32
31 PUMPERNICKEL RY E BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 3 tablespoon s 2¼ cups ½ cup ½ cup 2 tablespoon s 1¼ teaspoons 2 teaspoons - or - 1½ teaspoon s WATER, 80 ° ° ° ° F MOLASS ES BUTTER or MARGARINE BREAD FLOUR MEDIUM RYE FLOUR WHOLE WH EAT FLO UR COCOA, unsweetened SALT ACTIVE DR Y YEAST ...
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West Bend L4854 - page 33
32 WHEAT BREAD SETTINGS • The recipes in this section can be m ade at the wh eat or wheat rapid bread settin gs. The TIME DELAY can be used with the recipes w ith the sym bol . • Active dry, bread m achine or fas t rising yeast may be used in the recipes. A ctive dry yeast should be u sed at the wh eat setting; bread machin e or fast rising yea ...
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West Bend L4854 - page 34
33 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: W heat, Whea t Rapid 1. Add liquid ingred ients to pan. 2. Add dry ingredi ents, ex cept yeast, to pan . Tap pan to s ettle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corn ers. Place butter into corners of pan. 3. Make a ...
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West Bend L4854 - page 35
34 BUTTERMILK WHEAT BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 12 ounces (1½ cups ) 2 tablespoon s 2 cups 1¼ cups 2 tablespoon s 1¼ teaspoons ¼ teaspoon 2 teaspoons - or - 1½ teaspoon s BUTT ERMILK BUTTER or MARGARINE WHOLE WH EAT FLO UR BREAD FLOUR BROWN SUGAR, packed SALT BAKING SODA ACTIVE DR Y YEAST -or- BREAD M ACHINE/FAST RIS E YEAST ...
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West Bend L4854 - page 36
35 FRENCH BREAD SETTING - The recipes in this section can be made at the French bread setting. The TIME DELAY can be used with the recipes that have a symbol . - Active dry, bread m achine or fas t rising yeast may be used in the recipes . Use the recommended am ount for the type of y east b eing used. Bread m achine and fast rising yeast are inter ...
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West Bend L4854 - page 37
36 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: Fr ench 1. Add liquid ingred ients to pan. 2. Add dry ingredients, ex cept yeast, t o pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corn ers. P lace butter into corn ers of pan. 3. Make a well in cent ...
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West Bend L4854 - page 38
37 SOURDOUGH STARTER RECIPE 1 cup mi lk 3 tablespoon s plain, nonf at yogurt 1 cup bread fl our 1. In sau cepan or microwave, heat milk to 100º F. Rem ove from heat and s t ir in y o gurt with a w ooden or plastic spoon . Do not use metal utensils. Pour mixture into a warm glass, ceramic or plastic 6-cup bo wl with a tight fitting lid. Do not use ...
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West Bend L4854 - page 39
38 SOURDOUGH BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 5½ oun ces ( ⅔ cup) 8 ounces (1 cup) 2¾ cups 1 tablespoon 1¼ teaspoons 2 teaspoons - or - 1½ teaspoon s WATER, 80º F SOURDOUGH STARTER (room te mperature) BREAD FLOUR SUGAR SALT ACTIVE DR Y YEAST -or- BREAD M ACHINE/FAST RIS E YEAST 6½ oun ces ( ¾ cup + 1 tbs p .) 10 ounces (1¼ c ...
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West Bend L4854 - page 40
39 SWEET BREAD SETTING • The recipes in this section can be made at the sweet bread setting. The TI ME DELA Y can be used with the recipes that have a sym bol. • Active dry, bread m achine or fast rising yeast may be us ed in the recipes. Use th e reco mmended amount f or the type of yeast being used. Bread m ac hine and fas t rising yeast are ...
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West Bend L4854 - page 41
40 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: sw eet SPECIA L TIP : To make raisin bread w i thout being pr esent to add the raisins and nuts, follow Steps 1-3 then place rai sins and nu t s aroun d the outside of pan , a way from the yeast. 1. Add liquid ingred ients to pan. 2. Add dry ingredients, ex cept ye ...
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West Bend L4854 - page 42
41 APRICOT ALMOND BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 3¼ cups 2 tablespoon s 2 tablespoon s 1¼ teaspoons ½ teaspoon 2 teaspoons - or - 1½ teaspoon s ½ cup ¼ cup WATER, 80º F BUTTER or MARGARINE BREAD FLOUR DRY MILK BROWN SUGAR, pac ked SALT GROUND NUTM EG ACTIVE DR Y YEAST -or- BREAD M ACHINE/FA ...
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West Bend L4854 - page 43
42 FOLLOW THES E INSTRUCTIONS FOR THIS RECIPE BREAD SEL ECT SETT ING TO USE: Sw eet 1. Add liquid ingred ients to pan. 2. Add dry ingredients, ex cept yeast, t o pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corn ers. P lace butter into corn ers of pan. 3. Make a well in center of dry ...
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West Bend L4854 - page 44
43 • Milk can be used directly from th e re frigerator as it wi ll be gently warmed during t he PREHEA T period before kn eading begins. If you w i sh to warm the mi lk, you can, but do not heat abov e 80º F. • If cold butter or m argarine is used, cut into fou r (4) pieces, placing in bottom of pa n with liquid f or faster blending. • If br ...
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West Bend L4854 - page 45
44 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH CRESCEN T ROLLS CLOVERLEAF ROLLS 1 . Divide do ugh into 4 eq ual pieces. Roll each piece 1 . Divide dough into 5 4 equal-sized p ieces. Roll each piece i nto a ball. into a circle ¼-inch thick. 2. P lace 3 balls into greased muffin cup. C o ntinue recipe instruction s. 2 . Cut each circle in ...
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West Bend L4854 - page 46
45 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add liquid ingredients to pa n. 2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corners. 3 . Make a well in center of dry ingredients; add yeast. Lock p ...
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West Bend L4854 - page 47
46 PIZZA DOU GH SINGLE CRU ST 12 to 14 Inch ING REDIENT S DOUBLE CRUST 2-12 t o 14 Inch 6 ounces (¾ c up) 2 tablespoon s 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or – 1½ teaspoon s 6 to 8 ou nces WATER, 80 ° ° ° ° F VEGETAB LE OIL ALL PURPOSE FLOU R SUGAR SALT ACTIVE DR Y YEAST - or - BREAD M ACHINE/FAST RIS E YEAST PIZZA SAUC E FAVOR ...
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West Bend L4854 - page 48
47 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add w ater and butte r to pan. 2. Add bread flour, dry m il k, sugar and salt to pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corners. 3 . Make a well in center of dry ingredients; add yeast. Lo ...
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West Bend L4854 - page 49
48 TRADITIONAL FRENCH BRE AD INGREDIE NTS 10 ounces (1¼ cups) 1 tablespoon 3½ cups 1½ teaspoon s 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s 1 1 teaspoon WATER, 80 ° ° ° ° F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DR Y YEAST - or - BREAD M ACHINE/FAST RIS E YEAST EGG WHIT E, slightly beaten WATER POPPY or SESAME SEEDS for g a ...
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West Bend L4854 - page 50
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West Bend L4854 - page 51
50 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add m ilk, egg and butt er to pan. 2. Add bread flour, 3 tablespoons sugar and salt to p an. Tap pan to settle dr y ingredients, then level ingredients, pushing some of the mixture into th e corners. 3 . Make a well in center of dry ingredients; add yeas t. Lo ...
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West Bend L4854 - page 52
51 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add li quid ingredien ts and sh ortening to bread pan. 2. Add flour, sugar and salt to pan. Tap pan to settle dr y ing r edients, then level ingredie nts, pushing so me of the mixture into the corners. 3 . Make a well in center of dry ingredients; add yeas t. ...
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West Bend L4854 - page 53
52 QUICK BREAD SETTING (continued) -After on e (1) minute of mixing, s crape sides of pan w it h a rubber scraper t o clean off any flour res id ue, otherw ise a flour ri ng will b e left. D o not turn bread mak er off or un lock or remove pan to scrape sides during mixing, s i mply scrape s ides while machine is m ixi ng. -After the mix cycle is c ...
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West Bend L4854 - page 54
53 PACKAGED QUICK BREAD MIXES Packaged quick bread mixes can be prepared at the quick bread setting. Simply follo w the package directions, including greasing the inside of bread pan as well as the knead bars. Add ingredients in this or der: all liquid ingred ients first, followed by any fr u its o r nuts and then t he dry flour moisture. For a h i ...
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West Bend L4854 - page 55
54 90 DAY WARRAN TY Your West Ben d® Warranty covers f ailures in the materials and w orkmanship of this Brea d Maker f or 90 days fro m the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charg e. Thi s warra nty gi ves you spe cifi c le gal ri ghts a nd you may a lso have o ther right s whic h v ...
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West Bend L4854 - page 56
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