WestBend 41410 Mode D'emploi page 9

YEAST is a living organism, which through fermentation, feeds on carbohydrates in
flour and sugar to produce carbon dioxide gas that makes the bread rise. Active dry,
fast rising or bread machine yeast can be used in your bread maker. Use only the
amount stated in the recipes. Using a little more can cause the dough to over rise
and bake into the top of the bread maker. Fast rising yeast and bread machine yeast
are virtually the same and interchangeable with one another. Do not use
compressed yeast as poor results may be obtained. A ¼-ounce envelope of yeast
contains 2¼ teaspoons. Yeast can also be purchased in bulk so you can measure
the exact amount needed. Once opened, keep refrigerated. Always make sure yeast
is fresh and has not passed the "Use By" date.
SPECIAL NOTE ON FLOUR: All flours are affected by growing conditions, milling,
storage, humidity, etc. 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 bread flour in an airtight container. Store whole
grain flours, whole wheat and rye, in a refrigerator to prevent them from becoming
rancid. Measure the amount of flour as directed in each recipe, but make any
adjustments after the first 3 - 4 minutes of continuous kneading.
CHECKING THE DOUGH: Making changes to the dough is easy. This can be done
during the knead cycle only. Do not turn off the breadmaker to adjust dough.
• Touch the dough. If it feels a little sticky and there is a slight smear of dough
under the knead blade, no adjustment is necessary.
• If the dough is very sticky, clinging to the sides of the pan, and is more like a
batter than a dough, add one tablespoon of flour. Allow the flour to be mixed
completely into the dough before making any more adjustments. To prevent heat
from escaping, open the cover of the bread maker only to add flour.
• If the dough is dry and the bread maker appears to be laboring, add one
teaspoon of lukewarm water. Allow water to be completely mixed into the dough
before making any additional adjustments and keep lid closed to keep heat in the
appliance.
Dough is "just right" when it is smooth in appearance, soft to the touch, leaves a slight
residue on your finger, and the bottom of the bread pan is clean of dough residue.
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. Too much garlic can inhibit the
yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe.
CREATING ARTISAN BREAD CRUSTS: Just before the bread baking cycle begins,
open the cover of the bread maker and carefully brush the top surface of the dough
with a lightly beaten egg white that has been mixed with 1 teaspoon of water. If
desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired
design. Leave plain or sprinkle with seeds, herbs, grated parmesan or romano
cheeses, or other desired toppings. Press toppings gently into the dough to ensure it
adheres and will not fall off. Close the cover and allow bread to bake.
For best results, use only the beaten egg white with water to treat the crust before the
bake cycle begins. This mixture will ensure that toppings will stick and not fall off when
bread is removed from the pan.
Do not use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be
flammable when exposed to the bread maker's heating unit.
Crust can also be treated after bread is done baking. Remove bread from the bread
pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine,
olive oil, or vegetable oil and sprinkle desired topping on to the bread's top.
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